Homemade Vegan Parmesan Cheese

This recipe for a fast and easy vegan parmesan cheese replacement uses almonds, garlic, and nutritional yeast.

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In three minutes you can make a flavourful and tasty dairy free cheese substitute – a recommended staple in any milk and lactose free kitchen.  This recipe calls for almonds as the nuts because they are hard and don’t turn into a butter very easily.

My favourite nutritional yeast is one that doesn’t have a lot of extra B12 added.   Too much B12 can give it a vitamin/supplement taste and I find I have trouble sleeping – I wake up in the night – if I eat nutritional yeast with really high levels of B12.

Homemade Vegan Parmesan Nut Cheese


Vegan Parmesan Cheese Substitute

Makes 1/4 cup.

Use this cheesy, and satisfying, dairy free, vegan, substitute - instead of parmesan cheese.  

Shake it on anything that would benefit from a rich cheesy flavour, and a boost of health.

It is a key ingredient in my super fast Vegan Pizza Crust.

Course Seasoning
Cuisine American, French, Italian
Prep Time 3 minutes
Total Time 3 minutes
Servings 12 teaspoons
Calories 25 kcal


  • 2 tbsp (30 mL) almonds
  • 2 tbsp (30 mL) nutritional yeast US
  • nutritional yeast Canada
  • 1 tsp (5 mL) garlic powder
  • 1 tsp (5 mL) soy sauce or salt

Optional Substitutions

  • almond flour Canada
  • almond flour US
  • tamari almonds Canada


  1. Place the nuts, nutritional yeast, and soy sauce in a small high-speed blender.  

    I use a magic bullet or this one in Canada

  2. Blend until the nuts are finely ground. 

    I still blend this if I use almond flour, I find it distributes the soy sauce better and makes it less clumpy, but with almond flour, you can also just stir it with a fork instead of blending.  

Recipe Notes

Sub Cashews for Almonds for a different flavour.  Sub Hemp Seeds for Almonds to make nut free.  Tamari coated almonds work really well - skip the soy sauce if you use these.

Store in a shaker jar and keep on your dinner table for sprinkling on meals.

Vegan Parmesan Cheese goes great with any italian dishes - like Lasagna, Pasta Primavera, and Spaghetti.

I've made a batch and used it for the next couple weeks, not sure how long it can last. Depends on the nuts I would guess.

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