4-Ingredient Dairy-Free Parmesan Vegan Cheese Recipe

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4-Ingredient Vegan Cheese

Making vegan cheese has never been so simple, thanks to this 4-ingredient recipe for vegan parmesan cheese made with almonds, garlic, salt, and nutritional yeast--a vegan kitchen mainstay.

This delicious dairy-free parmesan cheese is just as tasty as the animal-derived version, but far more healthy. Its texture is crumbly while its flavor is truly cheesy, thanks to the delicious flavor of nutritional yeast.

Traditional parmesan cheese is not only off limits for vegans but often also not suitable for vegetarians. All imported parmesan cheeses are required by EU law to contain rennet in order to be labeled as parmesan or “parmigiano reggiano” as it’s known in Italy. Rennet is an animal byproduct, extracted from the stomachs of calves, which makes it neither vegan nor vegetarian-friendly.

Nutritional yeast contains vitamin B12 which is a vital vitamin for vegans and vegetarians to consume, as an animal-free diet can be void of it without supplementation. The protein and healthy fats found in almonds also help to make this a nutritious choice.

Sprinkle this addictive vegan cheese over all of your Italian faves like pasta, pizzas, and even salads!

Dairy-Free Parmesan Vegan Cheese

4-Ingredient Parmesan Vegan Cheese Recipe

Ingredients
Making vegan cheese has never been so simple, thanks to this 4-ingredient recipe for vegan parmesan cheese made with almonds, garlic, salt, and nutritional yeast--a vegan kitchen mainstay.

  • Duration
  • Cook Time

Ingredients

  • ¼ cup slivered almonds
  • ¼ cup nutritional yeast
  • 1 clove garlic
  • ½ teaspoon sea salt

Preparation

  1. To mince the garlic, add the clove to a food processor while it’s running. Turn off and remove lid. Add the slivered almonds, nutritional yeast, and sea salt.
  2. Process until the parmesan is crumbly in texture. Make sure not to over process as the oils will release and cause the parmesan to clump.
  3. Store parmesan in an airtight jar in the refrigerator for 1-2 weeks.

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