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
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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.
Mel says
Hi! Are the cashews completely necessary? Do they add taste or is it purely for texture? Thanks in advance
Iosune Robles says
Hello Mel! If you can’t find cashews, you can use other nuts like walnuts or almonds, although I prefer to use cashews because they have a neutral flavor. Use unsalted and skinless nuts if possible. The other ingredients are necessary to get the cheese flavor 🙂
Hope I have helped you! Have a nice week!
Mel says
Thanks for replying! Stay safe xx
Ruth says
Hi all, I've read that hemp seeds can be a replacement for cashews. Has anyone tasted that option?
SandraWalsh says
Favourite Vegan Parmesan recipe 🙏🙏
Iosune Robles says
Thank you, Sandra!!!!
Loreena says
Brewer's yeast and nooch are not the same thing!!!!!! Brewers yeast tastes HEAVILY like yeast but nooch is light and cheesey naturally. Nooch comes from molasses. Brewers yeast is made for making beer. You really need to edit this recipe or people are going to end up with a disgusting mess that they won't use.
Iosune says
Hi Loreena! They're not the same, but you can use both. I actually use brewers yeast most of the time because it's easier to find in my area. As long as you use the unbitter kind, it's okay 🙂 We also run a Spanish blog and most of our Spanish readers use it and they love this recipe. Have a nice day!
Rod says
Very simple and quick. Better than I expected.
Iosune says
Hi Rod! Thanks a lot 🙂
Vegan Dentist says
Recipe is so easy to make. I had to try it when my husband couldn’t find vegan Parmesan cheese at the grocery store.
I added it to a Creamy Vegan gnocchi. Hubby and I loved how our Creamy gnocchi turned out with the addition of this substitute Parmesan cheese.
Iosune says
Hi! Sounds so good 🙂 I'm glad you liked it!
Dana says
What is the best way to store it? In cupboard or fridge?
Iosune says
Hi Dana! Both are okay, but I prefer to keep it in the fridge 🙂
Haleigh says
Super easy and just as good, if not better than the processed parmesan I the fridge section. LOVE!
Iosune says
Hi Haleigh! Thank you so much 🙂
Shirley Audette says
My daughter is Vegan so I made this recipe for her. It is so good that I prefer it to real parmesan cheese . I do like to toast the cashews as it gives it a nice flavour.
Iosune says
Hi Shirley! So glad your daughter enjoyed the cheese 🙂 Have a nice day!
Nicola Macrae says
A huge success, so much so that my non-vegan husband has stopped using real Parmesan for pasta etc. A great source of B12 also. Thanks for the recipe.
Iosune says
Hi Nicola! So glad to hear that 🙂 You're so welcome!
rebecca says
I think i blended it too much, came out more like a cashew butter? Still tasted great but mine is not the consistency of parmesan. I may use it as a spread for garlic bread instead!
Iosune says
Hi Rebecca! Yes, if you over-blend it, you'll get a paste, like a nut butter. Hope you enjoy it!
Carol says
This! It took my spaghetti casserole to a whole ‘nother level. THANKYOU!!!
Iosune says
Hi Carol! You're so welcome 🙂
Gary says
You don't mention if you use raw or dry roasted cashews. Tough to find unsalted dry roasted, so I'm guessing raw. Thanks!
Iosune says
Hi Gary! I use raw unsalted cashews, but any type of cashews will do. Add more or less salt if needed 🙂