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Vegan Almond parmesan is a sprinkable vegan cheese used as a healthy topping for pasta, pizza, soup, salad, and anywhere you would use grated parmesan! Dairy-free, gluten-free, and wfpb recipe.

top, side angle view of almond parmesan in a mason jar with spoon.

Almond parmesan has been a great find for me on this vegan journey and works as a perfect replacement for grated parmesan. And it’s so healthy too!

Did you know that almonds are the most alkalizing nut? An alkaline (vs. acidic) system will help keep your system functioning at its peak.

Almonds are balancing, nourishing, and contain high levels of potassium and vitamin E. In fact, nine almonds contain all the vitamin E you need for the day!

Combine nourishing almonds with a little nutritional yeast, garlic powder, and sea salt and you have yourself a healthy and delicious ‘cheezy’ vegan parmesan topping.

It’s so easy to make and will add tons of flavor to your favorite lasagna, salads, pizzas, soups and so much more!

top down view of ingredients used to make healthy almond parmesan recipe.

Ingredients You’ll Need

Here is everything you will need to make this versatile and sprinkable vegan cheese. Measurements can be found in the recipe card below.

  • Raw almonds. Use raw almonds, as toasted or salted almonds will alter the flavor. You can find raw almonds at most grocery stores (some sell them in bulk), or you can purchase them online.
  • Nutritional yeast. Adds a savory ‘cheesy’ flavor, along with a healthy dose of nutrients.
  • Garlic powder. Adds another layer of flavor.
  • Salt. Used to enhance all the flavors. Cheese is typically salty so use freely to mimic dairy cheese.
side by side photos showing the process of making almond parmesan in a food processor.

How To Make Almond Parmesan

Here is a quick look at the process of making almond parm with photos for reference. (Note , the full printable recipe card is below.)

  • Simply add the almonds, nutritional yeast, garlic powder and salt to the bowl of a food processor or blender, process for about 30 – 45 seconds.

That’s it, so easy, healthy and ready in as little as 5 minutes!

Now you’re ready to sprinkle away!

side angle view of almond parmesan in a mason jar with spoon.

How To Store

Leftover almond parmesan can be kept in an airtight container in the fridge or pantry, and will last up to 1 – 6 months (if you have it around that long). It will last the longest in the fridge.

Ways To Use Almond Parmesan

You can sprinkle this amazing vegan parmesan anywhere regular grated parmesan would be used. Here are few ideas to get you started sprinkling away!

top down view of almond parmesan in a mason jar with spoon.

If you try this vegan parmesan recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.



Have you got your almond parmesan handy? It’s a great vegan parmesan topping for pizza, pasta dishes (raw or cooked), salads, soups and anywhere you might use parmesan.

  • Author: Julie | The Simple Veganista
  • Prep Time: 5 min
  • Total Time: 5 minutes
  • Yield: Makes 1 cup 1x
  • Category: Condiment, Cheese
  • Method: blender, food processor
  • Cuisine: American
  • Diet: Vegan


  • 1 cup raw almonds (either with skins or without)
  • 2 tablespoons nutritional yeast
  • 1 teaspoon garlic powder
  • 1/2 teaspoon or so mineral salt


Place all ingredients into the bowl of a food processor/blender and process until your desired consistency. Add more nutritional yeast, garlic powder and salt to taste.

That’s it – it’s ready to sprinkle on soups, pastas, salads, pizza, even sandwiches may benefit from a sprinkle or two!

Makes about 1 cup.

Serves 8, 2 tablespoons per serving.

Store: Leftovers can be kept in an airtight container in the fridge or pantry, and will last up to a couple months if you have it around that long. Will last longer in the fridge.


Using almonds without the skin will give a lighter color. I use with the skins here but feel free to try without. Also, you can try using almond meal instead of grinding your own almonds. Just add all  the ingredients in a medium size bowl and mix well, or pulse in a food processor until combined.

Nutritional values are estimates only. See our full nutrition disclosure here.

Keywords: almond parmesan

Updated: Almond Parmesan was originally published in January 2013. It has been retested and updated with new photos and helpful tips in January 2021.

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  1. Love it! Added a little more salt. I would like to use skinless almonds, but it seems like soaking the almonds might make the cheese creamy and less like the consistency of parmesan. I may try that too. Thank you

  2. Great recipe!
    Will it also work with raw and activated almonds? I react to the toxic layer that is on all raw nuts, so I prefer to soak and dry them before using…. Thanx!

    1. Julie | The Simple Veganista says:

      Yes, as long as they are completely dry before using raw, activated almonds will work great! Enjoy, Monique!

  3. I am allergic to nutritional yeast. What can I sub?

    1. Julie | The Simple Veganista says:

      Great question, Sue! Unfortunately, there is no other dry substitute for nutritional yeast for this recipe. You can try the vegan parmesan from Violife that I recommend. I don’t believe it contains any nutritional yeast. It’s not homemade but it’s delicious! I hope that helps!

  4. Lauren J. says:

    Great recipe! This obviously great on pasta, but I also love this on steamed veggies. This was super easy to make and I appreciate that it has straight forward ingredients that I already had. Thanks for publishing this!

  5. Very good! I added a bit more N Y and it’s perfect for my taste..

    1. Julie | The Simple Veganista says:

      Great, so glad you’re enjoying the vegan parm! Thanks for sharing, Mary!

  6. Yvette Hunter says:

    Very tasty!

  7. Ellen Rader says:

    Unbelievably easy! Amazingly good! Everybody really liked this and thought it was about as close to parmesan cheese as we’ve found. Finding this recipe on this site is my reason for signing up! Thank you.

  8. Contrary Mary says:

    When used on pizza, does this mixture “melt” when heated like traditional dairy- Parmesan?

    1. Julie | The Simple Veganista says:

      Great question! No, it doesn’t melt. In fact, I wouldn’t use it in the oven as it burns easily at temperatures above 250 degrees. This almond parmesan is best used as a topper just before eating.

  9. Hi Julie,

    What a brilliant recipe! Thank you so much!
    Can i avoid using nutritional yeast? If yes, what are alternate options?


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