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Top-down close up view of 1-Minute Plant-Based Parmesan Cheese, in a blue bowl with a small wooden spoon
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5 from 1 vote

1-Minute Plant-Based Parmesan

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. You can also add it to sauces and dressings - watch for our easy Plant-Based Caesar Salad Dressing coming very soon.
Prep Time1 min
Cook Time0 mins
0 mins
Course: lunch, dinner, side
Cuisine: American, Italian
Keyword: dairy-free parmesan, plant-based cheese, plant-based parmesan, vegan parmesan, vegan topping
Servings: 8 tablespoons
Calories: 48kcal
Author: sylvia

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

Calories: 48kcal | Carbohydrates: 2g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 87mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Calcium: 15mg | Iron: 1mg