Alex Koons Shares His Almond Parmesan Recipe

By Alex Koons, Hot Tongue Pizza

Growing up, the only Parmesan cheese I knew was that stinky generic shaker in my fridge. Who knows if that was actually cheese?

Today, I use this recipe—it’s beyond simple and creates a very nice finishing agent for pizza, pasta and even salad. And, in my opinion, it smells and tastes much better than the stuff in that stinky canister.

This option is also going to be much cheaper, and I like it better than any of the other plant-based Parmesans on the market. I always say, it’s nuts what you can do with nuts! This recipe is exactly that: nuts!

Almond Parm Recipe

Here’s another of my favorite quick and easy recipes! This plant-based Parmesan has just four ingredients and is the perfect finishing touch to any slice of pizza or pasta. It takes a salad to the next level, too!

What You’ll Need

  • Kitchen scale
  • Food processor


  • 440g blanched almonds
  • 16g nutritional yeast
  • 10g kosher salt
  • 6g granulated garlic


Put all of the ingredients into a food processor and blend for 3 to 4 minutes.

Note: As you blend, you will have to either shake the food processor or open up and scrape the sides with a spatula so that everything gets equally turned to dust. If you don’t blend thoroughly, you will wind up with a rocky Parmesan instead of a dusty one.

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