Recipe for a vegan Almond Parmesan, perfect over pasta, lasagna, pizza or rice-based dishes. It’s a dairy-free alternative to traditional parmesan.
Parmigiano is the Italian word for parmesan, so the title is just a wordplay of Parmigiano and Almonds (the main ingredient in this recipe). My boyfriend and I talk about food for approximately 80% of the time we’re awake and somehow we came up with the word Almigiano for Almond Parmesan. OKAY, he came up with it. All credit goes to him. :)
Nutritional Yeast is deactivated yeast and has a lovely “cheesy” flavor. Do not substitute this with regular yeast, it’s completely different. You can read more about Nutritional Yeast here.
In this recipe I’ve used raw almonds, they don’t need to be blanched, but of course, you can use blanched ones as well.
How is this vegan Almond Parmesan different to Cashew Parmesan?
Cashews have a milder taste and are much more neutral, whereas almonds are a bit sweeter. In the combination with the nutritional yeast, it will still taste like cheesy parmesan, but if you want a bit more flavor in your vegan parm, go with the almonds.
Making the vegan parmesan couldn’t be any easier. Just toss all the ingredients in a food processor and pulse until the nuts are finely chopped. And the best part? You can store parmesan alternative in an air-tight container for weeks and months. I simply keep it in my pantry and never had a problem with it going bad, you don’t need to refrigerate it.
My favorite thing to put Almond Parmesan on? A big plate of Spaghetti Bolognese!
- Place all the ingredients in a food processor and chop until fine.
- You can store this vegan Almond Parmesan in an air-tight container at room temperature for a couple of months.
If you give this vegan Almond Parmesan a try I’d love to hear how it turned out for you! Leave a comment or post a picture on instagram, use the hashtag #elephantasticvegan and tag me via @elephantasticvegan to make sure I’ll see it ^.^ I love to see all your lovely creations! Thanks! <3