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Saucy vegan pasta is one of our absolute fave dinners, it’s just so insanely satisfying.
Sprinkling some extra flakes of flavour on top of your pasta dinner is always a great shout and this plant-based parmesan recipe is an easy vegan cheese recipe.
You may be on the hunt to find the best vegan cheese...we always are too and often share our favourites on our videos. Search 'Best vegan chedder cheese' on youtube for our latest cheesey comparisons.
If you’re missing parmesan cheese but wanna stick to your plant-based guns, give this bad boy a whirl.
Vegan Almond Parmesan
- 150g almonds
- 15g nutritional yeast
- ½ tsp garlic powder
- Salt and pepper to taste
- Baking tray
- Food processor
- Air tight jar
First, roast the almonds. Spread the almonds out on a baking tray, put the tray in the oven and roast for 8 minutes. Remove the tray from the oven and allow the almonds to cool to room temperature (this is important as warm almonds will release oil and turn creamy).
Make the Almond Parmesan. Put the almonds, nutritional yeast and garlic powder in the food processor and pulse until you have your desired consistency (the Almond Parmesan shouldn’t be completely fine, it needs to retain some texture).
Taste the parmesan and season to your liking with salt and pepper. Transfer the Almond Parmesan to a jar and use within 1 month as an accompaniment to pasta and other hearty Italian-style dishes.