Basic Parmesan Substitute (Vegan, Gluten-Free, Soy-Free)


Altered from The Uncheese Cookbook, by Joanne Stepaniak


  • 1 cup Nutritional Yeast Flakes
  • 1 cup Raw Almonds, Blanched and Peeled
  • ½ teaspoon sea salt

Directions: To blanch and peel the almonds yourself, soak them in boiling water for 5 minutes. The skins should pop off easily. Pat the almonds dry to remove excess moisture. Place all ingredients in a food processor or blender, and reduce to a fine powder. Store in the refrigerator for a fairly long shelf life.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Would you make it possible for us to print these pages, w/o the sidebar? I know some of your recipes have a print button, but being able to print pages w/information for us newbies to Dairy Free living, would be helpful . THanks.

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