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+ servings


This vegan cheese makes any dish pop from tostadas to pasta, and it is super easy to make. If you don’t have a food processor, use your blender and pulse it until desired consistency is reached. You will need to scrape the sides down often in a blender to make sure you get all the bits. It will take a little extra time, but you will get to the parmesan-crumble consistency eventually—and it will be well worth it, promise.
Course vegan cheese
Cuisine American
Servings 1 cup


  • 1 cup 145 g blanched almonds
  • Juice of ½ lemon
  • ¼ teaspoon sea salt


  • Add the almonds, lemon juice, and salt to a food processor. Process until fine and crumbly.
  • This will keep for 1 month in an airtight container in the refrigerator.


Reuse a nutritional yeast shaker with a lid (just like a traditional Parmesan cheese shaker). Keep on hand as a staple in the refrigerator to use for soups, salads, and entrees when needed. Blanched almonds are almonds with the dark skins removed. You can buy them blanched already or boil them for 60 seconds and then run under cool water. The skins will be loose and you can pop the almonds out of the skin yourself. I personally loathe blanching almonds and buy them already blanched.
Keyword vegan
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