Vegan Parmesan cheese, flavorful and cheesy. It's delicious, ready in less than 5 minutes and you only need 4 ingredients. Wonderfully good!
This vegan Parmesan cheese is amazingly delicious! It tastes SO much like the original version it's really hard to tell the difference. This recipe is tasty and very easy to make, healthy, and ready in no time.
Making vegan cheese at home is usually more inexpensive than buying it at the store. Besides, I made this version with cashews, brewer's or nutritional yeast, salt, and garlic, so it's totally preservative and additive-free.
Although this cheese doesn't melt, it's perfect to enjoy sprinkled over savory dishes like pasta, baked food, pizza, salads... Get creative and add it to whatever you'd like! It'll give your meals a truly delicious flavor.
This vegan Parmesan cheese recipe is tasty and so good. To make it you only need a food processor or a blender, simple ingredients, and 5 minutes of your time. You'll get a delicious plant-based cheese that will make your dishes be something else!
How to make vegan Parmesan cheese - Step by step
- Add all the ingredients to a food processor or a powerful blender (photo 1) and pulse until well mixed (photo 2).
- Serve your vegan Parmesan cheese immediately and enjoy with your favorite dishes.
Pro tips
- You could also use roasted nuts, but I think this recipe tastes better when it’s made with raw nuts.
- Add any spices, herbs, or ingredients you'd like, like onion powder or pumpkin seeds.
- I've seen some people use walnuts or almonds, but I've never tried it myself.
- If you suffer from any nut allergies and would like a nut-free version of this vegan Parmesan cheese recipe, you could maybe use hemp hearts or raw sunflower seeds as substitutions for cashews, but I've never made it this way.
- Soaking the cashews is not necessary, but feel free to do it.
- Be careful not to over-blend the mixture or you'll get a creamy texture, kind of like cashew butter.
How long will this vegan Parmesan cheese keep?
This dairy-free cheese doesn't contain fresh ingredients, so it will actually keep quite some time if stored properly. Keep the leftovers in a sealed container in the refrigerator and it will keep for weeks.
Can I use different nuts to make this vegan Parmesan cheese?
Yes, you can. Feel free to use any kind of raw unsalted nuts you have on hand, although cashews are my favorite choice. It's best to use unsalted nuts for this recipe, but if you decide to make it with salty ones, make sure to use less salt when you prepare it.
Does vegan Parmesan cheese melt?
This vegan Parmesan cheese does not melt, but it's perfect to incorporate into lots of different recipes. You can use it to make vegan pesto, sprinkle it over a plate of broccoli pasta or a vegan pizza, or simply add it to all your favorite dishes.
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Did you make this vegan Parmesan cheese recipe?
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Vegan Parmesan Cheese
Ingredients
- 1 cup raw unsalted cashews
- 4 tablespoon nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon salt
Instructions
- Add all the ingredients to a food processor or a powerful blender and pulse until well mixed.
- Use your vegan Parmesan cheese to make vegan pesto, sprinkle it over a plate of broccoli pasta or a vegan pizza, or simply add it to all your favorite dishes.
- Keep the leftovers in a sealed container in the refrigerator for several weeks.
Notes
- You could also use roasted nuts, but I think this recipe tastes better when it’s made with raw nuts.
- Add any spices, herbs, or ingredients you'd like, like onion powder or pumpkin seeds.
- I've seen some people use walnuts or almonds, but I've never tried it myself.
- If you suffer from any nut allergies and would like a nut-free version of this vegan Parmesan cheese recipe, you could maybe use hemp hearts or raw sunflower seeds as substitutions for cashews, but I've never made it this way.
- Soaking the cashews is not necessary, but feel free to do it.
- Be careful not to over-blend the mixture or you'll get a creamy texture, kind of like cashew butter.
Nutrition
Update Notes: This post was originally published in July of 2014, but was republished with new photos, step-by-step instructions, and tips in January of 2022.
Terre says
I've made this recipe many times - it has become a staple in my house. I don't refrigerate it at all. It sits on the counter until it's gone, which can take a few months.
Adriana @ Simple Vegan Blog says
Hi Terre! So glad you liked it 🙂
Patricia says
Great recipe, it also works with pumpkin seeds
, and Imho, is the better option. And it is an amazing sprinkle on everything - salads, pasta, veggies, the final flourish before putting on the top lid of a veggie sandwich, pizza, etc
Adding Italian seasoning is also a delicious variation.
Iosune Robles says
Hi! Thanks for your kind comment 🙂
Mama Lynn says
Excellent! Also tried it with walnuts and with sunflower seeds, salted/roasted.
Delicious on most everything!
Iosune Robles says
Hi! Sounds so good with sunflower seeds, salted/roasted 🙂
Sarah Lou says
This was amazing! I had to put it away as I started eating it out of the jar! I had it with tomato and corn risotto.. so tasty it’s going to be a staple in my fridge going forward. Thank you!
Iosune Robles says
Hi Sarah! I'm so glad you liked it 🙂 Thanks for your kind comment!