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!
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🌟 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!
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.
Michelle Baker says
Crazy good! Recipe doubles easily.
Iosune says
Hi Michelle! Thanks a lot 🙂 So glad you liked it!
Courtney says
I know this can last a month in the fridge but how long will it last in the freezer?
Iosune says
Hi Courtney! I've never frozen it, so I can't help you, sorry!
Jess says
Hello! I'm looking for a vegan parm, but I'm regrettably allergic to all nuts. Do you know a good cashew substitute?
Iosune says
Hi Jess! You could try to make this recipe using sunflower seeds. I think it could work 🙂
Dori Henderson says
Looking forward to trying this. Do you use raw or roasted cashews?
Thanks!
Dori
Iosune says
Hi Dori! I used raw unsalted cashews, but you can use both 🙂
Daniel says
I only have nutritional yeast in flakes... how much flakes should I put
Iosune says
Hi Daniel! The same amount 🙂
Ayaka says
Thank you so much for sharing this recipe on internet! I'm from Japan and in Japan, vegan is still not as common as western society. This recipe and website is absolutely amazing! I am so grateful to know this website! Thank you!
Iosune says
Hi Ayaka! You're so welcome 😀 I'm so glad you like our blog. Have a nice day!
Marilyne says
Amazing! I wish I would have found this recipe sooner. It is now our official parm "go to" 🙂
Iosune says
Hi Marilyne! Thanks a lot 🙂 I'm so glad you like it so much!
Lyn says
This has become my favorite condiment! It enhances everything. Thank you for sharing your recipe. I have found that I prefer a bit more Nutritional yeast than your ratio - just personal taste. And I've made it with raw, roasted and roasted/salted nuts (without adding extra salt to them).All work - all are good. I use the food processor.
Iosune says
Hi Lyn! You're so welcome 😉 Have a nice day!
Susan says
This was so delicious!!
I usually make cashew cheese on the blender for putting on my pizza but it is messy and takes time so I'm glad I tried your recipe- super fast and now I have a jar full in the fridge for instant cheese flavour : )
Iosune says
Hi Susan! I'm so glad you liked it 😀 Have a nice day!
Karen says
I make this all the time. I love trying it with other nuts and seeds also. I just made a batch with walnuts and sunflower seeds. I like to add extra nutritional yeast to enhance the cheese flavour. Fresh garlic will work as well as garlic powder. I also like to add a small drizzle of olive oil. It will make it stick a little here and there for a little more texture. I like to store it in the fridge in a mason jar. I share a lot of your recipes on my Body by Karen page. In case you would like to check it out. ?
Iosune says
Hi Karen! Thanks a lot for your comment 😀 Have a beautiful day!!!
Marion says
Just made it and it taste amazing ! Thank you for the recipe 😉
Iosune says
Hi Marion! I'm so glad you liked it 😀 You're so welcome!
Tracy Morgan says
Do I need to soak the cashews? I get a bit confused with cashews as some recipes state soak for 8 hours and some don´t mention soaking.
Iosune says
Hi Tracy! No, you don't. If you soak them, I think this recipe won't work. Have a nice day!