Zel's Vegan NutGourmet

Zel Allen Goes Nuts for Good Health


Posted by Zel Allen's nutgourmet on December 23, 2009

The versatility of almonds never fails to amaze me. In this recipe for an imitation Parmesan, the almonds become the grounding ingredient that gives the seasonings the ideal base to cling to.

The recipe came from a moment of frustration at the natural food market. Whole Foods dared to be out of the vegan Parmesan I had been using for several years. I was making Cioppino, a plant-based version of Italian fisherman’s stew, and needed the Parmesan for the finishing touch. What on earth was I going to do? That &!*#@!!! market is the only natural food store within reasonable driving distance.

Well, I grabbed my thinking cap—thank goodness it’s always within close proximity—and chose almonds for the base of my Parmesan adventure. Within minutes and a little sprinkle of this and that, an imitation Parmesan was born. It’s a great keeper, too. I’ve kept the Parmesan in a covered plastic container for up to 3 months and still found it just as tasty as the day it was made.

It’s super easy. Give it a try and you’ll even benefit from the power of almonds to bring you good health. As little as an ounce a day helps to lower cholesterol, especially when used in place of foods containing saturated fat. That single little ounce can help to lower the risk of coronary artery disease, sudden heart attack, diabetes, gallstones, and some cancers.

I thought if I could create my own imitation Parmesan, I could easily whip up a batch in the food processor and keep it on hand at all times. This recipe couldn’t be easier and tastes enough like the real thing to put the Italian touch on everything from pizza to minestrone.



Yield: about 1 1/4 cups

1 cup whole almonds

1 tablespoon plus 3/4 teaspoon nutritional yeast flakes
1 teaspoon onion powder
1 teaspoon sea salt
1/2 teaspoon garlic powder

1. Place the almonds into the food processor and pulse and process until they become a finely ground meal. Be careful not to over-process or the meal may become almond butter.
2. Add the nutritional yeast flakes, onion powder, sea salt, and garlic powder and pulse until well blended. Transfer to a covered container and refrigerate until ready to use. Refrigerated, the Homemade Vegan Parmesan will keep for up to 3 months.

2 Responses to “ALMONDS + SEASONINGS = PARMESAN????”

  1. Jessica said


    I am French, could you tell me how does a cup in grams, please.

    • nutgourmet said

      Hi Jessica,
      That’s hard to answer because it depends on what you put in the cup. A cup of lettuce will weigh much less than a cup of beans. For metric measurements, one cup is equal to 240 ml, 2 cups equal 480 ml. If you tell me the specific ingredient and which recipe you’re referring to, I’ll be delighted to give you the metric measurements.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: