Basic Dairy-Free Parmesan (Just 3 Ingredients!)
Prep time
Total time
This recipe has been adapted from the vegan classic, The Uncheese Cookbook.
Serves: 16 servings
  1. If blanching and peeling your own almonds, pat the almonds dry to remove excess moisture.
  2. Place all ingredients in a food processor or spice grinder, and blend into a fine meal.
  3. Store in a sealed container in the refrigerator for up to 1 month for optimal freshness. It can also be frozen.
Peeling Almonds: You can buy peeled almonds, but if you can't locate them, it's fairly easy to do it yourself. Soak the "raw" unsalted almonds in boiling water for 5 minutes. Then rub the almonds between your fingers, the skins should pop off easily.
Recipe by Go Dairy Free at