A Vegan Lemon Parmesan Cheese that is the perfect topping to pasta dishes, pasta bakes, spaghetti and even pizza! It is so flavorful and is made without any nutritional yeast and can be made nut-free as well!
1cup (112g)blanched almond flour (see Recipe Notes for sub)
Preheat the oven to 350°F (177°C) and line a sheet pan with parchment paper.
Add the almond flour, dried oregano and salt to a small bowl and whisk very well. Add the lemon juice and use a fork (not a spoon) to press and mix for a couple of minutes until all of the almond flour is coated evenly. It will clump a bit so use your fingertips to rub the mixture between your hands into small meal crumbles.
Once it is all even, spread out onto the pan. Bake for just 5 minutes just until the edges are turning golden brown. Watch closely as it will quickly turn from golden to burnt!
After it has baked, it will be nice and crunchy, yet have that similar moisture that real dairy parmesan cheese has. If there are any larger clumps, just break them with your fingertips. Serve over pizza, pasta or any dishes you like! Store in the fridge sealed for a couple of weeks.
If you are allergic to almonds, then sub with ground raw sunflower seeds instead. You will grind the sunflower seeds in a food processor into as fine of a powder as you can get it. This option works for my coated asparagus in my book (where this recipe inspo comes from) so it will work here. However, keep in mind that the flavor is definitely going to yield more of a sunflower taste and not quite as parmesan-like but the lemon juice does help to mask it some. Also, the color will change. For this reason, it tastes better on dishes, versus on its own.