This recipe for vegan parmesan cheese is my favourite alternative to real Italian parmesan cheese. It's free from dairy, free from saturated fat and with a lot less salt than real parmesan. Its flavour however is full of umami. You can sprinkle this fake parmesan on top of your favourite pasta, put in lasagne, polenta, risotto, and in any other place you would normally add parmesan cheese.
Preheat the oven to 180C / 356F. Roast the almonds in the oven for 8 minutes. Let cool down for 10 minutes.
Add almonds to a food processor and pulse into a coarse almond flour. While blending add nutritional yeast, soy sauce, and sea salt. Keep blending till you reach a consistency that is similar to grated parmesan.
Taste it and adjust for salt. You might add more soy sauce or salt based on your taste. TIP: do NOT over-blend the almonds or else they'll turn into almond butter.
Let dry on a tray for about 30 minutes, then store in a container in the refrigerator and use like if it were regular parmesan.