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.
Annie Jansen says
I LOVE this parmesan cheese recipe! It tastes so much like the real thing...only better. And I had no idea what nutritional yeast was and can't believe I've been missing out on this super healthy gem!
Iosune says
Hi Annie! Thanks a lot 🙂 Nutritional yeast is AMAZING!
Danny Pace says
Is there a noticable difference in the taste if you use Brewers Yeast instead of Nutritional? i had read online that i could substitute Brewers yeast where nutritional yeast is recommended but that id need to use twice as much.Since it costs 1/3rd what nutritional did...i was ok with that.I see you dont suggest xtra with brewers.
Iosune says
Hi Danny! No, I use the same amount. You could try another brand of brewers yeast or just add more. Nutritional yeast has a better taste, but brewers yeast is also okay and way much cheaper, at least in my area. Have a nice day!
Annie Jansen says
Nutritional yeast tastes so cheesy! I would use that...you don't need that much!
Iosune says
Hi Annie! Yes, you're right and nutritional yeast tastes much better!
Margarita says
Love this recipe. I use it as a salad and pasta topper all the time. My cheese-loving husband adores it as a healthy alternative as well
Iosune says
Hi Margarita! Thanks a lot 🙂 So glad you guys like it!
Stephanie Jane (Literary Flits) says
I love this parmesan substitute! So simple and has much more flavour than the commercial cheese packs.
I just wish you hadn't mentioned eating it straight from the jar. Very moreish!
Iosune says
Hi Stephanie! So glad you liked it 🙂 Yes, it's really addictive!!!
Anna says
Since I first made this thing, I have kept coming back for the proportions, this nutty parm is a real game changer 🙂 Love it, thanks for your great recipes, I am utterly greatful for your newsletter as well 🙂
Iosune says
Hi Anna! You're so welcome 🙂 SO glad you like our recipes!
Ashley says
I was so excited after trying your vegan cheese recipe that I immediately tried this parmesan recipe, too, and was once again super happy with the results! This recipe had me eating your parmesan with a spoon. 🙂 I can't wait to try it on pasta this week. Thanks so much for these recipes!
Iosune says
Hi Ashley! I'm so happy to hear that 🙂 You're so welcome!
Patricia says
This was so good! I can't believe I haven't tried it before. Thanks for the recipe 😊
Iosune says
Hi Patricia! Thanks a lot 🙂 So glad you enjoyed it!
MaryLou Vocke says
OMG! You know what I mean!!!! LOL
Iosune says
Yes, I understood you 🙂
MaryLou Vocke says
Sorry, meany shelf life.
Iosune says
It lasts longer in the fridge, by the way 🙂
MaryLou Vocke says
Made exactly how the recipe calls. It taste a lot better than any store bought vegan Parmesan cheese. How long is the self life once made?
Joann Lakes says
Months but it won’t last that long. I put it in a shaker bottle and store on the door shelf. I use different nits and seeds for different flavors/textures. I sometimes add onion powder, and/or miso, or dried Italian herbs.
Iosune says
Hi Joann! Thanks a lot for your comment 🙂
Iosune says
Hi Marylou! It lasts weeks, or even months 🙂
Laura McGinnis says
Yes it tasted great!
Iosune says
Hi Laura! Thanks a lot 🙂
JoAnn M Lakes says
The above information was copied from https://www.betternutrition.com/checkout/brewers-yeast-versus-nutritional-yeast
Iosune says
Hi Joann! Thank you SO much for your valuable comment 🙂