Basic Dairy-Free Parmesan (Just 3 Ingredients!)


This simple, beloved dairy-free Parmesan recipe was shared here on Go Dairy Free way back in 2006. Leah decided to give it whirl, and took these beautiful photos while she was at it. She said, “It’s so simple but so good!”

Basic Dairy-Free Parmesan Recipe (Just 5 minutes, 3 ingredients, vegan, gluten-free and soy-free!)

Over the years I’ve made many variations on this easy, 3-ingredient dairy-free Parmesan. But it should be noted that every nut or seed has its own nuances. Swapping in a different nut or seed for the almonds will yield a different flavor, so keep your preferences in mind if you go that route! For example, as much as I love cashews, I often find them a little too naturally sweet in this recipe.

That said, other seasonings can make a great addition to this recipe. Sometimes I add a little onion powder and/or garlic powder (to taste) for more depth in flavor.

Special Diet Notes: Basic Dairy-Free Parmesan

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, plant-based, and vegetarian.

4.7 from 3 reviews
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.
Basic Dairy-Free Parmesan Recipe (Just 5 minutes, 3 ingredients, vegan, gluten-free and soy-free!)

About Author

Alisa is the founder of, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Pingback: Eggplant and Spinach Lasagna Recipe (Vegan & Nut-Free)

  2. Simone Dunkle on

    Hi , would love to try this recipe , I saw someone suggest to use saltines . Was wondering if u had any other substitutes for almond ( tree and and coconut allergy )
    Thank you

  3. Hi, would this work well in homemade alfedo sauce? Or if my family loves it, would I be able to can my homemade Alfredo sauce using this alternate parmesan?

  4. Pingback: Golden Scalloped Potatoes Recipe (Dairy-Free & Vegan)

  5. I was hoping for something I could use. Is there any other way since I have cheese allergies and yeast allergies???A double strike.

  6. 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.

Leave A Reply

Rate this recipe: