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Home > Recipes > Vegan Kitchen Basics

Easy Vegan Parmesan Cheese Recipe

Modified: Apr 6, 2025 · Published: Jun 16, 2020 by Iosune Robles · This post may contain affiliate links

4.97 from 54 votes
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Vegan Parmesan cheese in a small white bowl.
White bowl filled with vegan Parmesan cheese and a spoon.

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!

Vegan Parmesan cheese in a white bowl with a spoon.

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
  • 🧾 Ingredient notes
  • 📋 Variations
  • 🔪 Instructions
  • 💭 Expert tips
  • ❓Recipe FAQs
  • 🧀 Other delicious vegan cheese recipes
  • Easy Vegan Parmesan Cheese Recipe

🌟 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

Ingredients needed to make vegan Parmesan cheese.

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

Food processor with ingredients before pulsing.

Step 1. Combine all the ingredients in a food processor or a high-powered blender.

Food processor with finished vegan Parmesan cheese.

Step 2. Pulse until all the ingredients are fully blended and the texture resembles grated Parmesan cheese.

💭 Expert tips

  1. Use Unsalted Raw Cashews: Opt for unsalted raw cashews to easily control the amount of salt in your cheese.
  2. Avoid Over-blending: Be careful not to over-blend the mixture, or you'll end up with a creamy texture similar to Cashew Butter.
  3. 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.
  4. 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.
  5. 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

How long can it last in the fridge?

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.

Can I freeze it?

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.

What are the best uses for this cheese?

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.

How can I make it nut-free?

To make a nut-free version, simply substitute the cashews with seeds such as sunflower, hemp, or even pumpkin seeds.

Is it gluten-free?

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.

Small white bowl with vegan Parmesan cheese.

🧀 Other delicious vegan cheese recipes

  • Vegan Mascarpone Cheese
  • Vegan Cheese Recipe
  • Vegan Tofu Ricotta Cheese
  • Vegan Feta Cheese
  • Vegan Cashew Cheese

Did you like this recipe? Please leave a rating and comment below!

White bowl of vegan Parmesan cheese with a serving spoon.
4.97 from 54 votes

Easy Vegan Parmesan Cheese Recipe

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!
Prep: 5 minutes mins
Total: 5 minutes mins
Servings: 22 tablespoons
PRINT PIN COMMENT


Ingredients 
 

  • 1 cup raw cashews
  • ¼ cup nutritional yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
Prevent your screen from going dark

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.

Nutrition

Serving: 1tablespoon | Calories: 35kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Sodium: 106mg | Potassium: 50mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin C: 0.03mg | Calcium: 2mg | Iron: 0.4mg
Tried this recipe?Leave a comment below and let me know how it was!
Course: How to
Cuisine: Italian
Author: Iosune Robles

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8.2K shares

Comments

  1. Michelle Baker says

    November 25, 2017 at 7:08 pm

    5 stars
    Crazy good! Recipe doubles easily.

    Reply
    • Iosune says

      November 27, 2017 at 9:42 am

      Hi Michelle! Thanks a lot 🙂 So glad you liked it!

      Reply
  2. Courtney says

    September 30, 2017 at 11:33 pm

    I know this can last a month in the fridge but how long will it last in the freezer?

    Reply
    • Iosune says

      October 02, 2017 at 11:58 am

      Hi Courtney! I've never frozen it, so I can't help you, sorry!

      Reply
  3. Jess says

    September 29, 2017 at 7:22 am

    Hello! I'm looking for a vegan parm, but I'm regrettably allergic to all nuts. Do you know a good cashew substitute?

    Reply
    • Iosune says

      September 29, 2017 at 10:47 am

      Hi Jess! You could try to make this recipe using sunflower seeds. I think it could work 🙂

      Reply
  4. Dori Henderson says

    September 24, 2017 at 3:01 pm

    Looking forward to trying this. Do you use raw or roasted cashews?
    Thanks!
    Dori

    Reply
    • Iosune says

      September 26, 2017 at 5:13 pm

      Hi Dori! I used raw unsalted cashews, but you can use both 🙂

      Reply
  5. Daniel says

    September 19, 2017 at 12:07 am

    I only have nutritional yeast in flakes... how much flakes should I put

    Reply
    • Iosune says

      September 19, 2017 at 9:07 am

      Hi Daniel! The same amount 🙂

      Reply
  6. Ayaka says

    August 24, 2017 at 2:59 pm

    5 stars
    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!

    Reply
    • Iosune says

      August 28, 2017 at 5:20 pm

      Hi Ayaka! You're so welcome 😀 I'm so glad you like our blog. Have a nice day!

      Reply
  7. Marilyne says

    August 07, 2017 at 2:45 am

    5 stars
    Amazing! I wish I would have found this recipe sooner. It is now our official parm "go to" 🙂

    Reply
    • Iosune says

      August 07, 2017 at 6:27 pm

      Hi Marilyne! Thanks a lot 🙂 I'm so glad you like it so much!

      Reply
  8. Lyn says

    July 07, 2017 at 3:59 am

    5 stars
    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.

    Reply
    • Iosune says

      July 07, 2017 at 12:43 pm

      Hi Lyn! You're so welcome 😉 Have a nice day!

      Reply
  9. Susan says

    April 29, 2017 at 8:03 am

    5 stars
    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 : )

    Reply
    • Iosune says

      May 01, 2017 at 12:27 pm

      Hi Susan! I'm so glad you liked it 😀 Have a nice day!

      Reply
  10. Karen says

    March 20, 2017 at 11:36 am

    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. ?

    Reply
    • Iosune says

      March 24, 2017 at 4:46 pm

      Hi Karen! Thanks a lot for your comment 😀 Have a beautiful day!!!

      Reply
  11. Marion says

    March 15, 2017 at 6:58 am

    5 stars
    Just made it and it taste amazing ! Thank you for the recipe 😉

    Reply
    • Iosune says

      March 15, 2017 at 10:31 am

      Hi Marion! I'm so glad you liked it 😀 You're so welcome!

      Reply
  12. Tracy Morgan says

    March 10, 2017 at 12:43 pm

    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.

    Reply
    • Iosune says

      March 15, 2017 at 10:04 am

      Hi Tracy! No, you don't. If you soak them, I think this recipe won't work. Have a nice day!

      Reply
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Iosune with a glass of juice.

Hi, I'm Iosune!

I share easy and delicious vegan recipes perfect for everyday meals and special occasions, all made with simple, everyday ingredients.

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