Make your own Vegan Parmesan Cheese with this easy recipe! Ready in less than 5 minutes with 4 ingredients, it's irresistibly cheesy and delicious. Perfect on top of pasta, pizza, and more!
This cheese not only tastes great but also is a time and money saver. With this recipe, you have control over the ingredients, avoiding unknowns often found in store-bought options.
Whether you're vegan, cutting back on dairy, or just want a healthier option, this recipe is a must-try. Its creamy texture and rich flavor will leave you wondering why you didn't make it sooner!
Looking to enhance your dairy-free dishes? Try pairing this cheese with my Vegan Pizza, Vegan Bolognese, and Vegan Caesar Salad recipes for a burst of flavor in every bite!
Jump to:
🌟 Why you'll love this recipe
- Quick and Easy: This recipe takes just 5 minutes to prepare, making it perfect for those busy days when you need a quick yet flavorful addition to your meals.
- Versatile: Whether sprinkled on pasta, pizza, salads, or roasted vegetables, this vegan cheese enhances every dish with its delicious flavor.
- Healthier Option: Unlike dairy-based Parmesan, this plant-based option is perfect for vegans or those avoiding dairy. Enjoy a healthier alternative without sacrificing flavor!
- Customizable: Feel free to customize this recipe to taste. You can adjust the amount of nutritional yeast, garlic powder, and salt to achieve the perfect balance of flavors.
- Cost-effective: Making your own cheese at home is not only healthier but also more cost-effective than buying store-bought vegan Parmesan alternatives.
🧾 Ingredient notes
Raw Cashews: Go for raw cashews for the best results. Unsalted ones are ideal, but if you only have salted, you can use less salt in the recipe.
While roasted cashews work too, raw ones bring out a better flavor since roasted cashews can impart a strong nutty taste.
Cashews have a milder flavor compared to other nuts, making them the preferred choice. For a nut-free twist, swap them out with sunflower seeds or hemp seeds.
Nutritional Yeast: Nutritional yeast adds a cheesy flavor to this recipe. If you don't have it on hand, you can substitute it with brewer's yeast for a similar savory taste.
Garlic Powder: Garlic powder enhances the flavor of this recipe with its savory taste.
If you want, you can swap it out for onion powder or mix them both. But honestly, I think it usually works best with just garlic powder.
Salt: Real Parmesan cheese is naturally salty, so it's an essential ingredient.
While any type will do, I prefer iodized salt because it is the most reliable way to ensure adequate intake of iodine on a plant-based diet.
See the recipe card below for a full list of ingredients and measurements.
📋 Variations
- Spicy Vegan Parmesan Cheese: Add ¼ teaspoon of cayenne pepper or red pepper flakes for a spicy kick.
- Herb-infused Vegan Parmesan Cheese: Mix in ½ teaspoon each of dried oregano, basil, and thyme for an extra burst of flavor.
- Smoky Vegan Parmesan Cheese: Incorporate ½ teaspoon of smoked paprika or chipotle powder to give it a smoky twist.
- Zesty Lemon Vegan Parmesan Cheese: Grate in the zest of 1 lemon to brighten up the taste with a hint of citrus freshness.
- Fiesta Vegan Parmesan Cheese: Blend in 1 teaspoon of taco seasoning for a fiesta-inspired cheesy topping.
🔪 Instructions
Step 1. Combine all the ingredients in a food processor or a high-powered blender.
Step 2. Pulse until all the ingredients are fully blended and the texture resembles grated Parmesan cheese.
💭 Expert tips
- Use Unsalted Raw Cashews: Opt for unsalted raw cashews to easily control the amount of salt in your cheese.
- Avoid Over-blending: Be careful not to over-blend the mixture, or you'll end up with a creamy texture similar to Cashew Butter.
- Opt for a High-Speed Blender for Finer Consistency: Choose a high-speed blender to create a smoother and creamier texture, especially if you prefer a finer consistency.
- Go for a Food Processor for Convenience: Opt for a food processor for easy blending. Plus, it's less likely for cashews to get stuck in the bottom.
- Release Stuck Cashews: If some of the cashews get stuck in the bottom between pulses, simply use a butter knife to release them before pulsing again for a smoother blend.
❓Recipe FAQs
It can typically last in the fridge for about 2 to 3 weeks when stored properly in an airtight container.
However, it's always a good idea to check for any signs of spoilage, such as changes in color, texture, or odor, before consuming it.
If you notice any of these signs, it's best to discard the cheese to ensure food safety.
Yes, you can freeze it. Portion it into servings, seal it in airtight containers or freezer bags, and label it with the date.
Freezing it is a breeze and saves time. You can scoop out what you need before dinner, and by the time you're finished cooking, it's ready to use! Use within 3 to 6 months for best quality.
It is a versatile condiment that enhances a wide range of vegan dishes.
Whether sprinkled on Vegan Meatballs, tossed in Vegan Caesar Salad, or layered on Vegan Pizza, its savory flavor elevates every bite.
From Vegan Spaghetti to Vegan Lasagna and even creamy soups, this cheese adds depth and richness to any dish, making it a must-have in the vegan kitchen.
To make a nut-free version, simply substitute the cashews with seeds such as sunflower, hemp, or even pumpkin seeds.
Yes, it is gluten-free as it is made from naturally gluten-free plant-based ingredients such as cashews, nutritional yeast, and spices.
Always double-check store-bought or packaged products for gluten content, as some may contain gluten additives.
🧀 Other delicious vegan cheese recipes
Did you like this recipe? Please leave a rating and comment below!
Love it? Leave a rating!
Easy Vegan Parmesan Cheese Recipe
Ingredients
- 1 cup raw cashews
- ¼ cup nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon salt
Instructions
- Combine all the ingredients in a food processor or a high-powered blender.
- Pulse until all the ingredients are fully blended and the texture resembles grated Parmesan cheese.
Video
Notes
- Use Unsalted Raw Cashews: Opt for unsalted raw cashews to easily control the amount of salt in your cheese.
- Avoid Over-blending: Be careful not to over-blend the mixture, or you'll end up with a creamy texture similar to Cashew Butter.
- Opt for a High-Speed Blender for Finer Consistency: Choose a high-speed blender to create a smoother and creamier texture, especially if you prefer a finer consistency.
- Go for a Food Processor for Convenience: Opt for a food processor for easy blending. Plus, it's less likely for cashews to get stuck in the bottom.
- Release Stuck Cashews: If some of the cashews get stuck in the bottom between pulses, simply use a butter knife to release them before pulsing again for a smoother blend.
MAGALI FLECHE says
Super tasty, super easy! 🙂
Iosune says
Hi Magali! I'm so glad you liked it 😀
Ishani says
Hi
Normally when grinding cashew leaves oil and becomes more like a paste..how did your turn out to be so dryand crumbly. Any trick in grinding? Or did you roast before grinding? I have read that roasting nuts enhances flavour and are more healthy.
Iosune says
Hi Ishani! No, just place all the ingredients and blend, that's all! I prefer to use raw nuts, they're more nutritious 🙂
Shanasy says
This recipe looks great and because it is so quick to prepare, I've shared this on my FB page "Super Quick Plant-Based Recipes". Great timing since I had just posted a Caesar dressing! Hope to see more super quick recipes! Thank you!
Iosune says
Hi Shanasy! Thanks a lot for sharing, but please do not share the full recipe, just a picture and a link to our site. Have a nice day!
Shanasy says
Yes I believe that is what I did. My intention is to support other people's sites, such as yours, by sending my 'gang' to your site to 'pick up' the recipe. I just want to help other people increase their followers and keep the 'PB/vegan movement' growing! (Hopefully it is reciprocal!)
Iosune says
Thank you sooo much 🙂
isabelle says
This recipe looks delicious, hoping to make it tonight however I don't have any garlic powder. Do you think fresh garlic would work?
Iosune says
Hi Isabelle! I don't think the recipe is going to work if you don't use garlic powder, although you could try...
Love7 says
I soaked my cashews overnight, how long do I need to wait for them to dry or can I mix like this.
Iosune says
Hi! I think it's better not to soak your cashews to make this recipe, but if you do, they have to be completely dry 🙂
Natalie says
I thought you weren't supposed to consume brewer's yeast raw? I know I did so once for a cheese and got a terrible stomach ache.
Iosune says
Hi Natalie! You can eat raw brewer's yeast, it's really healthy! I eat it almost every day 🙂
Johanna says
Hi!
Haven't been able to get my hands on any nutritional yeast, so made this with Brewers yeast. Not good! Will re-try when I find the nutritional, as it did seem promising, just overpowered by the Brewers bitterness...
Iosune says
Hi Johanna! I use debittered brewer's yeast and it always works. I'm sorry the recipe didn't work for you 🙁
Barbara Marshall says
Debittered yeast works great giving the tang actually.
Iosune says
Hi Barbara! Thanks for your comment 🙂
Jaik says
Raw cashews or roasted cashews, please
Thanks!
Iosune says
Hi Jaik! You can use both, but I prefer raw cashews because they're healthier 🙂
Ronica says
I just made this and it is wonderful! Does this need to be refrigerated? What is the shelf life? Thank you!
Iosune says
Hi Ronica! It lasts for several weeks. I recommend you to store the cheese in the fridge to keep it fresh, but if you're gonna eat it soon, it's not necessary 🙂
Íris Santos says
Hi! Is there any substitute for nutritional yeast? I live in Africa and the best I can find is instant yeast, that only reacts to water 🙁
Iosune says
Hi Íris! You can use brewer's yeast or beer instead of water 🙂
Julia says
This is a great recipe, except that Brewer's yeast and Nutritional yeast are completely different. Brewer's yeast is bitter and even offensive, and nooch tastes cheesy, giving it that Parm taste.
Iosune says
Hi Julia! Yeah, I know they're different, but both work 🙂 Here in Spain is really hard to find nutritional yeast and sometimes I use brewer's yeast debittered instead, it tastes amazing too!
Jessica @ Jessiker Bakes says
Beautiful! I have a friend trying to transition and I'm going to make this for her!
Iosune says
Thanks Jessica!! I hope your friend likes this recipe 😉