1-Minute Plant-Based Parmesan

Prep Time 1

Cook Time 0

This Plant-Based Parmesan recipe couldn’t be simpler: Just measure the ingredients into a food processor or small chopper and pulse for a few seconds until well-combined. That's it!

You'll find lots of uses for this cashew-less, dairy-free, vegan parmesan. Perfect for adding a cheesy note on pasta or pizza, sprinkled over grilled veggies or as a topping on casseroles. Or use it for Plant-Based Caesar Salad.

Servings 8 tablespoons

Calories 48 kcal

Ingredients

▢ 1/2 cup almond flour (finely ground, skinned blanched almonds)
▢ 2 tablespoons nutritional yeast
▢ 1/4 teaspoon sea salt (start with less if using table salt)
▢ 1/2 teaspoon miso
▢ 1/2 teaspoon coconut milk

Instructions

Put all ingredients in a food processor, blender, or small chopper. Pulse until well-combined (about 20 seconds in a small chopper.)

Notes

Storage

Store in a well-sealed container in the fridge. It will keep for at least 2 weeks.

Nutritional Information

Nutritional information is an estimate only.

Nutrition