Cheeze-lovers, listen up! If you’re a fan of super simple and easy-to-make cheese substitutes that are not only healthier than regular parmesan cheese but will only take 5 minutes of your time, you’re going to love this almond parmesan cheese. All you’ll need is a high-speed blender and 5 ingredients and voilà! 🙂 I have made big jars full of this amazing cheeze in the past few weeks and can’t wait to share this recipe with you. It’s so simple, yet so genius! The almond parmesan cheeze will go perfectly on top of pasta dishes (I made a delicious lasagna, which I will share with you soon), pizza, rice and basically anything. It has already become one of my favourite recipes, just because it is so easy to make and tastes amazing, so I’m sure that you’ll love it as much as I do! 🙂
The only thing that is essential for this recipe is that you blanch your almonds before throwing them into the blender (as you don’t want to be left with pieces of the almonds skin inside the cheeze). But, not to worry, blanching almonds takes only about 2 minutes of your time. Simply cook the almonds in boiling water for exactly 1 minute (not longer as you don’t want the almonds to become soft), immediately rinse them with cold water afterwards and pop the nuts out of their skin with your thumbs. Super easy and effective!
If you try out this recipe please let me know what you think in the comments below – I love to hear your thoughts and comments! 🙂
- ½ cup blanched almonds
- ⅛ cup nutritional yeast
- 1 tsp Himalayan salt
- 1 tsp garlic powder
- 1 tsp onion powder
- Place all ingredients into a high-speed blender and pulse for about 10 times (be careful not to blend to much, as you don't want it to become a nut butter).
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Hi there! This looks and sounds great and super easy :). Just wondering how long it would keep? Thanks!
I kept it for about a week in the fridge in an air tight jar! 🙂
Just made Parmesan cheese. Didn’t think it would work but it does. My new favourite thing now
HI there, I cannot have any salt. Do you know of a salt substitute that I could USA? Sounds awesome!
Hmmm… tough one. Never thought about substituting salt! How have you done it so far in other dishes? just left it out? The nutritional yeast already gives it a strong flavour but without the salt there’d definitely be something missing out..
How much is a cup? I am german and translate your all awesome recipes is quite difficult and the measuring unit i am often completely mystified .
Cabrio you please help me?:)
Hallo Sonja! 🙂 1 cup sind 250ml. Ich messe alle Einheiten mit einem normalen Glass/ Messbecher. Solange du immer denselben Becher verwendest bleibt das Größenverhältnis gleich. Also egal ob Milch oder Mehl 🙂
Could you make this with ground almonds?
Yes Sure! 🙂
I made this tonight and was genuinely surprised at how good it tasted! Possibly even better than real Parmesan cheese!!
The lasagna is great too. Thanks.
Amazing! 🙂 I was also really surprise when I tried it out. Happy you like it! xx
Thank you for this! Is the yeast important? Is it just for seasoning?
The nutritional yeast is actually inactive. It has a cheesy flavor and and thus make it taste more like parmesan. You could try it without though 🙂
Lisa Dillman says
This was so easy to make and is so delicious! I thought peeling the almonds would be way harder than described but it’s easy as pie. Wonderful recipe thank you so much!
Right?! I was also surprised the first time how easy it is 🙂 Happy you like the recipe!
Maria Castaneda says
Hi. I made this and it tastes great! I used Celtic salt which has large grains, so mine came out a little too salty.. How can I fix it?
I’d just add more of the other ingredients or alternatively process the large grain salts into smaller amounts