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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
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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. JoAnn M Lakes says

    January 20, 2019 at 7:00 pm

    5 stars
    Nutritional Yeast and Brewer's yeast are really not the same!!!!!
    Both nutritional and brewer's yeasts are a type of fungus. So, like mushrooms, they're neither plant nor animal. Both are good sources of B vitamins, necessary for efficient metabolism of food and to help us withstand stress, and of minerals, protein, and fiber. Although either one can be taken as a supplement in pills, flakes and powders are the most popular forms, adding a nutritional boost when mixed in juices, smoothies, dressings, sauces, or soups, or sprinkled on salads, cooked vegetables, popcorn-or just about any other food. Nutritional yeast is especially popular as a vegan substitute for grated cheese, such as Parmesan.

    Both types of yeast are inactive, meaning they won't make bread rise or generate a yeast overgrowth in your body. And both are the same species of yeast, Saccharomyces cerevisiae. But in other ways, they differ.

    The taste of nutritional yeast is milder, with a nutty, cheesy flavor. Brewer's yeast is a bit bitter, although the bitterness is reduced in some products. The concentration of vitamins and minerals differs among products, and the yeasts are cultivated on different media.
    Brewer's yeast is traditionally a byproduct of the beer-making process, in which case it's cultivated on malted barley or other grains, which produces some bitterness. However, some brewer's yeasts are "primary grown," meaning they are cultivated specifically for use as a dietary supplement, and may be grown on the same types of media as nutritional yeast.

    Nutritional yeast is never a brewery by-product, and is typically grown on molasses from either sugar beets or cane sugar. Much of the sugar beet harvest in the U.S. is genetically modified, but nutritional yeasts grown on non-GMO versions are available, and some are organic.
    Both types of yeast contain similar amounts of protein, fiber, and a very small amount of fat-around 7 grams of protein, 4 grams of fiber, and 1 gram of fat in a 60-calorie serving. Brewer's yeast naturally contains chromium, whereas nutritional yeast does not. In other ways, the exact concentration of B vitamins and minerals varies from one product to another. Although the yeasts naturally contain all the B vitamins, additional amounts are sometimes added, in which case B vitamins are listed as separate ingredients on the label.

    Reply
  2. Jen says

    January 12, 2019 at 11:54 pm

    5 stars
    I always have some of this on hand. I use it on soups, salads, and cooked veggies.

    Reply
    • Iosune says

      January 15, 2019 at 11:23 am

      Hi Jen! I'm so happy to hear that 🙂

      Reply
  3. Sarah says

    January 03, 2019 at 1:30 pm

    Hi Iosune, thank you for this recipe which I'm excited to try. I wonder what brand of nutritional yeast you use for this recipe?

    Reply
    • Iosune says

      January 04, 2019 at 8:50 am

      Hi Sarah! I live in Spain, so I used an Spanish brand, sorry!

      Reply
      • Sarah says

        January 04, 2019 at 11:56 am

        No worries! Thanks Iosune. I'll let you know how it turns out =)

      • Iosune says

        January 05, 2019 at 6:05 pm

        Hope you enjoy it!

  4. Melinda says

    January 01, 2019 at 11:35 pm

    Thank you SO much for this recipe - it is amazing and I use it so often. 🙂

    Reply
    • Iosune says

      January 02, 2019 at 9:09 am

      Hi Melinda! Thank YOU 🙂 So glad you liked it!

      Reply
  5. Anita says

    December 03, 2018 at 10:55 pm

    5 stars
    This receipe is as good as commercial without the chemicals. I use it a lot. As a sprinkle and in receipts ie alfredo sauce. Thanks.

    Reply
    • Iosune says

      December 04, 2018 at 9:25 am

      Hi Anita! Thank you so much 🙂

      Reply
  6. barbara says

    December 03, 2018 at 10:28 am

    I love this recipe. It is so easy to make and so delicious. I use it on lots of things including popcorn! Love all of your tasty recipes. They are simple to make from ingredients that are easy to find and not too expensive. I love that most of your recipes contain only a few ingredients which gives me the confidence to try them and doesn't overwhelm me.

    Reply
    • Iosune says

      December 04, 2018 at 9:24 am

      Hi Barbara! Thanks a lot 🙂 So glad you like our recipes!

      Reply
  7. Jeanette says

    November 27, 2018 at 11:18 pm

    5 stars
    I love this vegan parmesan cheese. It's so simple and delicious. I love, love, love it! Thank you so much for sharing the recipe.

    Reply
    • Iosune says

      November 28, 2018 at 9:24 am

      Hi Jeanette! You're so welcome 🙂 So glad you like it!

      Reply
  8. Lauren Trank says

    October 15, 2018 at 5:13 pm

    5 stars
    Love this recipe! Planning to put it on top of a Walnut Pesto Pasta; a recipe in Vegetarian Comfort Food by Megan Gilmore.

    Reply
    • Iosune says

      October 16, 2018 at 8:37 am

      Hi Lauren! Thank you so much 🙂 Sounds amazing!

      Reply
  9. elayne says

    October 08, 2018 at 6:10 am

    i am allergic to garlic, boo-hoo, so is there a possible alternative for this recipe? usually, in 'food' recipes i either leave it out or add a shallot. possibly another dry spice? thanks.

    Reply
    • Iosune says

      October 08, 2018 at 8:09 am

      Hi Elayne! You could add onion powder instead 🙂

      Reply
      • elayne says

        October 11, 2018 at 5:16 am

        thanks so much. i really wanted to make this and now i can! (am sending a new comment as the reply in your answer doesn't work.)

      • Iosune says

        October 11, 2018 at 8:44 am

        Hope you like it! 😉

  10. mitch says

    September 29, 2018 at 11:14 am

    How about white miso instead of salt?

    Reply
    • Iosune says

      September 30, 2018 at 9:47 am

      Hi Mitch! I don't think it's going to work, but you could try...

      Reply
  11. snoCook says

    September 26, 2018 at 4:16 pm

    The recipe distinguishes salted versus unsalted cashews, but dies not indicate whether roasted or raw. Would either work?

    Reply
    • Iosune says

      September 27, 2018 at 8:14 am

      Hi Snocook! I prefer to use raw cashews, but both are okay 🙂

      Reply
  12. Marion Smith says

    September 18, 2018 at 2:05 pm

    5 stars
    Stunning! New to vegan cuisine and cheese is a huuuge stumbling block as most taste like lard, love this!!!

    Reply
    • Iosune says

      September 25, 2018 at 9:36 am

      Hi Marion! Thank you so much 🙂 So glad you liked it!

      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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