Nuts can be “cheese,” too, ya know?
I’ve done it before and I’ll do it again.
It was about time for my updated, go-to vegan parmesan cheese recipe! Let’s do this.
What’s different about this new recipe and my old, go-to recipe? It’s cashew-free!
Many of you have expressed cashew allergies/intolerances and I thought I’d provide an alternative. This version is as easy as ever, requiring just 5 ingredients, 5 minutes, and 1 bowl.
In place of cashews, I went for a blend of hemp seeds, pine nuts (which add a buttery, nutty flavor), and Brazil nuts (which are fairly neutral in flavor).
The “cheese” flavor comes from nutritional yeast (which is super high in vitamin B12), and a pinch of salt. That’s it! Garlic powder and oil are optional, but they add even more depth of flavor.
I hope you all love this cashew-free vegan parmesan! It’s:
Cheesy
Savory
Nutty
Salty
Easy to make
Versatile
& So delicious
This would make the perfect topper for things like Eggplant Parmesan, My Favorite Vegan Pizza, Roasted Red Pepper Pasta, or Easy Vegan Meatballs. It also works well in things like Pesto and Vegan Mac ‘n’ Cheese Sauces!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
5-Ingredient Vegan Parmesan Cheese
Ingredients
- 3/4 cup brazil nuts*
- 2 Tbsp pine nuts
- 1 Tbsp hemp seeds
- 1/4 cup nutritional yeast
- 3/4 tsp sea salt
- 1/4 tsp garlic powder (optional)
- 1 Tbsp garlic-infused olive oil (optional)
Instructions
- Add brazil nuts, pine nuts, hemp seeds, nutritional yeast, and salt to a food processor or a blender and pulse into a fine meal. If adding garlic powder, add at this time. If adding garlic-infused oil, add after the mixture is a “meal.”
- Taste and adjust flavor as needed, adding more nutritional yeast for “cheesiness” or salt for saltiness. Garlic powder adds more depth.
- Store in a covered container in the refrigerator up to 2-3 weeks (sometimes longer). Perfect for toppings things like pizza, pasta, lasagna, vegan meatballs, and more!
Notes
*Nutrition information is a rough estimate.
*Recipe makes ~1 cup vegan parmesan cheese.
*Note: To avoid selenium toxicity (which is rare) try to avoid consuming more than 4-5 brazil nuts / day on a consistent long-term basis. It is rare, but consuming more than 60 brazil nuts in one day can increase risk for selenium toxicity.
Lynn says
If this posts twice, my apologies!
Please help! This is delish, but as others mentioned above, I got little chunks of nut butter from processing in my blender.
Is the general consensus that pulsing in a food processor is the best way to eliminate that?
Thank you!!!
Hi Lynn, yes, a food processor is best! However a blender can work, too. Just be careful not to over-process it!
Ligia says
It’s super easy to make and so delicious!😋
Thank you, Ligia! We’re so glad you enjoy it! xo
Wit says
I was excited to make this since I have every single ingredient except for the garlic infused oil. I made the recipe exactly as listed, however, it was clumpy. I didn’t add any liquid so I’m a bit confused. I do know my hemp seed is stored in the fridge so maybe the moisture from being cool could’ve made it clump?? I’m not sure but any suggestions would be appreciated.
Hi Wit, temperature might have affected it, but nuts and seeds on their own can get a bit clumpy if blended too long. Maybe try again with room temperature ingredients and shorter blending?
Lordi says
Just tried this out in attempt to “veganize” a grilled romaine Caesar salad. And it came out SO GOOD! I didn’t have many cashews or any Brazilian nuts so I subbed for a mixture of primarily pumpkin seeds, a bit of cashews, and Macadamia. AND I made an easy garlic-infused oil beforehand HIGHLY RECOMMEND. Just fry up 6-8 smashed cloves of garlic in one cup of olive oil, let cool, and store for a week in pantry.
Amazing! Thank you for sharing, Lordi!
vess says
The beeeeest vegan parmesan ever ever!!
Thank you so much for sharing it.
I’ve just found your website recently and everything seems soooo yummyyy! Please keep on posting more and more :-)
Thank you
Thank you
Thank you
Vess
Aw, thank you SO much for the lovely review, Vess! We’re so glad you enjoyed it! xo
Trina says
I made this today. I loved the texture and the flavor is good, that being said, I felt a little lemon zest would be nice. I grated some in and it brightened the cheese a little bit. Will be making this regularly.
Thank you,
Trina
Yay! Sounds tasty. Thanks for the review, Trina!
Nickola says
Hi
Love the recipe and looking forward to making eat!
Did you mean you should not eat more than ‘6’ Brazil nuts a day rather than ‘60’? I though it is 6.
Cheers
Hi Nickola, when we reviewed the research, we found it’s recommended to avoid consuming more than 4-5 brazil nuts per day on a consistent, long-term basis. 60 brazil nuts is what we found as a toxic dose in one sitting. You can definitely go on the side of caution and limit to 4-5.
Rocky says
Yum and super easy. I always have these ingredients on hand so I don’t have to go out and purchase vegan parm, so convenient. Will be using this on a grilled Caesar salad tonight.
Love that, Rocky! Thank you for sharing! xo
Laney says
This is the best faux parmesan I have ever tasted. Thank you so much for making this recipe. I finally have a “parmesan” I can use on Italian dishes that is sooo good. I LOVE IT!!!
Whoop! We’re so glad you enjoy it, Laney! Thank you for the lovely review! xo
Sherri says
I have tried many vegan Parmesans and this one has turned into my go to. The flavor is just as addicting as real parm, if not more so. Absolutely love it.
We’re so glad you enjoy it, Sherri! Thanks so much for the lovely review! xo
Taylor says
Thank you so much for this recipe! This is the only vegan parmesan recipe I’ve been able to find that works for the Mast Cell Activation Syndrome dietary restrictions along with my Crohn’s disease. I was worried I’d have to give up any hope of making risotto again, so I’m incredibly grateful. Can’t wait to try it!
Aw, we’re so glad this one works for you! Enjoy! xo
Ellen says
Hello, want to try this, but how long can we store it?
Hi Ellen, it will keep in the refrigerator for ~2-3 weeks. Hope that helps!
Jacqui says
This is insanely good and we put it on almost everything. My husband eats it out the jar! We make it with cashews instead of Brazil nuts because we always have them at home. Thank you for this fabulous recipe :)
We’re so glad you both enjoy it! Thanks for sharing, Jacqui!
Cindy says
You are my hero. This is delicious exactly as written. I’ve made both of your parm recipes and I just love them both. Thank you.
Aww, thanks so much for your kind words and lovely review, Cindy! xo
EVIE KNOTTNERUS says
Is there a recipe that does not use any tree nuts when making cheese? We have a nut allergy except to peanuts. ?
Hmm! That’s tricky! The closest thing we have is this queso (you could probably sub another non-dairy milk): https://minimalistbaker.com/cashew-less-vegan-queso/
Kris says
Just a note that nutritional yeast doesn’t actually have any B-12, but may be fortified with it. Non-fortified usually tastes better.
Me says
Hello, can you please add a note in the recipe about the risk of selenium toxicity from Brazil nuts? I don’t think many people know about it. Thank you!
We will! Thanks for the note.
Lucy C says
When I made this I’m afraid I learned that I don’t like Brazil nuts. They overpowered the taste. So, I blended in some of the “original recipe” (cashew) (1:1) and the result was great. The cashews and Brazil nuts blended into a flavor where neither one dominates and the result is very nice.
Missy says
Making changes to our diets regarding dairy. This vegan Parmesan is our goto. Thank you!
Tiffany Brooks says
Just lovely! Last parmesan was awesome too but this blows away the regular version. ReSpect!
kathy says
This is SO YUMMY I eat it from the spoon! I loved your cashew version but this one is a masterpiece. Thank you for sharing your genius with the world. And thank you to your readers who reminded me about not over eating selenium (high in brazil nuts). I will stick to eating a tablespoon a day. Daily.
Kristi says
Are these ingredients raw?
I believe they all are, yes. Maybe besides garlic powder?
Jan says
Thank You!!! This is Fabulous!!
Claire says
I must be messing something up, here – this keeps turning into a paste! A delicious paste, but definitely not a meal. Should I be using roasted nuts?
Claire says
Never mind! I wasn’t pulsing properly. So I made this work and it’s lovely, but side note, if instead of pulsing into a meal you blend into paste, it’s a very tasty cheesy nut butter!
Tara says
I was also having this issue. Trashed 2 batches. Thanks for solving the mystery and clueing me in to the ‘proper pulse.’ :-)
Becky says
I did the same thing. I just put it in my blender on high and was very confused when it came out as a liquid. I tried it in a smaller hand crank food processor and it came out perfectly. Thanks for sharing!
Carrie says
Hi Dana!
I make this all the time using just cashews. It every now and then it’s really clumpy. I thought maybe my blender was wet but that’s not the case. Any other ideas as to what’s causing this?
Thanks!
Keira says
Umm, this is delicious! Thank you for putting a variation out there for those of us on auto pilot who forget to get creative in the kitchen. Much appreciated!
Mike c says
I made this with walnuts and it turned out amazing. I doubled the yeast and scaled back a pinch on the salt
lina says
do you think i can use this in a pesto sauce??
thanks!
Hi! We haven’t tried it, but if you do let us know how it turns out!
Belle says
2 questions:
1: Which recipe do you prefer? This one or cashew recipe? I think I will do cashew with some pine nuts
2: ever roasted pine nuts beforehand? Roasted pine nuts are just delicious! I think I will roast them first…
Tatiana says
I make your other vegan parm recipe all of the time but gave this one a try today and OMG!! It’s DELICIOUS! I almost ate it by the spoonful but apparently after reading these comments that might not have been such a great idea. Selenium? Who knew. Anyway, thanks so much!
Jacky says
Do you think this would work well in ravioli? I’m looking to replace the Parmesan cheese in the filling of a family recipe for homemade spinach raviolis. They dry on a table for 2 days, get frozen for storage, then boiled for serving. Thx!
Hi Jacky! We haven’t tried it, but if you do let us know how it turns out!
Alexandra Colacito says
If someone is allergic to cashews, wouldn’t they also be allergic to pine nuts and brazil nuts? I LOVE the cashew version; I will try this just for variety and because — I need an excuse to get some hemp into my diet. Thanks!
C. says
“The cashew is technically not a nut; it is a seed harvested from the cashew apple, the fruit produced by cashew trees. Unlike many other nuts and seeds, the cashew grows outside the fruit instead of inside, within a kidney-shaped drupe that hangs at the end of the cashew apple’s base.”
Gem says
For some reason this one ended up quite “wet”. The flavour is great tho- warm and nutty.
I’m going to put it in my dehydrator for a couple hours to dry it out. Any ideas how this happened?
Marie D says
When any nuts or seeds are ‘blended’ too much/too long, it begins to turn into ‘butter’ which can be spread onto crackers/bread/toast. So…. try processing less :)
Elle says
This is absolutely delicious! I had to make myself stop eating it out of the jar. Thanks for sharing.
Justin says
Thank you! With the Brazil nuts and garlic oil, instead of cashews and garlic powder this becalmed a low/no FODMAP possibility.
I’m making pesto this weekend!
Bhavana says
Hi Dana! I recently fulfilled my long time dream of living in the Hawaii islands & moved to Kauai! The stars lined up and I started renting a newly built little home with an awesome kitchen, stream in the backyard, and view of the high beautiful mountains. I hadn’t baked in a long time because of my stressful life in California. I recently took up cooking and baking again, as I watch the beautiful view out the windows, and it is very hot here sometimes so I have coined myself as the Naked Baker to my friends lol, with (modest!) pictures to prove it. I’ve been making the most yummy food with the local ingredients from the farms, and I discovered your blog in the process of getting ideas and following recipes! Making up my own along the way. I’ve had success flax “eggs”, and I think I followed one of your vegan cookie recipes. Yum Yum. I am one of the readers that loves nutritional yeast and can’t wait to try this recipe! I would love to sprinkle it over stovetop popcorn, veggies, anything really. Even salad. Thank you for this blog!
Victoria the Justice Pirate says
This is really awesome. I wish I could make it and all, but my one son has a nut allergy that is pretty bad so we can’t even have them in the home (so sad).
Kathy says
I can’t wait to try this recipe! I live on a very restricted diet. I am gluten sensitive, allergic to all things mammal, allergic to all nightshade veggies. I am allergic to all melons. ( If I cut any melon for my family the juice on my hands is equivalent to battery acid, so I don’t cut any melon. And rubber gloves don’t work for me either.) Basically I am on a gluten free, Fish and Fowl diet. ( Or as my grandson calls it “The Feather and Fins diet”.) Thanks for sharing you amazing knowledge with the world!
Rachael says
I’ve only ever seen roasted Brazil nuts. Is that what you used (as opposed to raw)?
Yes, roasted will work!
Caroline says
What a delicious recipe. Thank you so much!!
Greets, Caroline
Miranda says
I’d like to say how much I love you fab recipes, always well thought and turn out great. Love your unending energy to keep going until you find the best way something works! I think this is a fab recipe and is delicious and it amazes me how polite you always are to your readers….. keep up the good well appreciated work!!
Penny says
Lovely comment Miranda and yes I’m always impressed at how Dana responds to comments, don’t think I would have quite the same patience : ) As a side note to people who say they can’t stand nutritional yeast, I thought I did too, it ruined every dish I tried to make with it however I have just tried a different brand and it is totally different and quite a delicious addition to the recipes I have tried. So might be worth trying some different brands?
Maryse says
Tanks for sharing. I made this tonight with the garlic mac and cheese. It was so good. yeast is new to me and i like the flavour. many thanks.
Daryl says
As someone who can’t have either dairy or nuts, I am very excited to see a recipe that uses seeds! I can’t wait to make this, thank you!!!
Allie | Feed Me Simply says
YAY for another vegan parm recipe! I make your other one allll the time. If you had to choose which of the two is your favorite one, which would it be? Just curious.
Also – keep the nooch recipes comin! :)
Beth Ann says
Hi Dana!
Can’t wait to try this blend , looks yummy!. Love the idea of the different nuts used.
Is there a nutritional yeast brand you’ve found to be more mellow and you enjoy?
The type I’ve gotten from bulk has tended to taste a bit harsh.
Thanks so much , I so appreciate you!
Beth Ann
Hi! We like to use this brand!
Bethann says
Thanks Dana!
I have not tried that for awhile, I will definitely revisit.
You’re the best!
Beth Ann
audrey says
Yes i think nothing really has B12 in it right? I am not sure where to get it trying to get into a raw vegan diet as much as i can right now. Maybe i have to get some very reliable supplement for it.
Kim says
A good supplement is vegansafe brand b12 it has two forms that your body is able to absorb and utilize. You have to be careful in choosing which b12 because you want one that’s actually bio available to your body. The one mentioned is used by many vegans I know as well recommended by many functional medicine drs.
b12 is also light sensitive so the amount in fortified nutritional yeast may not be as significant as you think.
there are trace amounts of b12 in certain mushrooms as well as sea vegetables but I wouldn’t rely on that as b12 is an important vitamin that you want to make sure you’re sufficient in.
-registered nurse in a functional medicine office
Val says
Exactly, you need a Methylcobalamin & Adenosylcobalamin Blend. Another brand of good supplement is Vimergy B12. I am glad you are mentioning this Kim. (I am not affiliated)
Danni says
This looks great as always Dana! My doctor’s always nagging me to eat Brazil nuts so I can get my selenium levels up. I always forget but I’ve been looking for a new Parmesan recipe to try just as a garnish – this should do the trick!
Can’t wait to try, so far all of your recipes have been a hit with my very non-vegan family, and that’s saying something. Thanks for all you do! ❤️
Thanks for sharing, Danni!
Kim says
Hello. I am wondering if you gave readers a heads-up about the over-abundance of selenium in this recipe, because of the quantity of brazil nuts. It is actually possible to eat too many brazil nuts, and selenium toxicity is a real thing. Hopefully, this is used a a scant garnish, but just in case, more than 3 brazil nuts a day is too much.
Sure, I doubt people would be eating spoonfuls of this every day though. But I appreciate the feedback.
Dios says
oy I might !
Lisa Scott says
I don’t know about that. If it tastes as good as your other “Parmesan” recipe, I’d sprinkle it on everything! It wouldn’t be too difficult t eat too much for me.
Paige Flamm says
This looks so good! We’ll totally have to try this soon!
Paige
Suzanne Jenkins says
Thank you so much. I can’t wait to try this. I’ll look for a substitute for pine nuts however because they are not sustainable. I love nutritional yeast!
Thanks, Suzanne! Hope you enjoy it.
Aimee says
I’m sure for every person who doesn’t like nutritional yeast, there’s someone like me who loves it. Thanks for this one!
Thanks, Aimee! xo
Leslie Ann says
This looks great, I can’t wait to try.
Tracie says
Please, no more nooch! As soon as I see it one of your recipes, I delete the email because I’ll never make that recipe. It has a cloying flavor and makes my innards miserable. I know that I’m in good company–please have mercy on us :)
Hmm, that’s odd! I’ve found most of our readers enjoy it. This one isn’t for you, then!
Lee says
Your recipes are amazing, Dana, even for the NON vegans! Don’t pay attention to the trolls. If someone doesn’t like what you offer, let them opt out. BTW, this was really good. I added a pinch of cayenne and a pinch of paprika for our personal tastes.
lisa says
for those with nut/seed allergies or who want a lighter version, storebought or homemade saltine crackers can be substituted for all or some of the nuts/seeds and processed til the right consistency.
crazy! Thanks for sharing.
Beverley says
These recipes look really good, I’ve been veggie for 30 years but would now like to try vegan. Are these recipes on this blog in your book? Thank you
Hi! The recipes on the blog are unique to the blog and the recipes in the book are exclusive to the book!
Kristina says
Hi Dana!
I’ve been looking for a good vegan parm recipe! I just wanted to add a few words of caution regarding the Brazil nuts:
1. You used other nuts instead of cashew because some of your viewers have a cashew allergy- Brazil nuts are actually in the same family as cashews( Anacardiaceae family) so those with a cashew allergy should still be careful with this recipe.
2. Brazil nuts are extremely high in selenium ( which we need!) but consuming too much can have adverse effects. We typically only should consume around 1-2 Brazil nuts a day. so be careful with overusing the parm.
3. Brazil nuts are high in polyunsaturated fats so they can spoil easily. Make sure to store them (and your parm) in the refrigerator.
Thank you for sharing!
schuyler says
Crikey! I just one day became allergic to both cashews and Brazils (and pecans). I never realised, though, that the first two are related, so thanks for that bit of info, Kristina.
I’m good with peanuts, walnuts and almonds, but have not dared to try macadamias…do you think they would be safe?
Mark says
I too was about to comment on the toxicity of Brazil nuts because I the selenium. You probably wouldn’t eat the equivalent of 4 nuts using the “Parm” but better to be safe . As the other post said we do need selenium just not much of it.
Lucinda says
Does anyone know of a substitute for nutritional yeast? Not sure why, but it’s a migraine trigger for me. I have made many nut cheeses without it and they all seem fine to me, but have yet to find a parm cheese substitute that doesn’t call for nutritional yeast. Suggestions?
Kristina says
Lucinda-You may be getting a headache from the b12 not the nutritional yeast. I know that b12 caused me to get headaches for some time until my body adjusted. Try nutritional yeast that isn’t fortified with b12.
Lucinda says
Nope. It’s not the B12. I take massive doses of that and find it totally soothing. Also take B2 (which is also soothing). It’s definitely a problem with nutritional yeast and “yeast extract”. I also can’t eat anything “fermented” . . . so most popular probiotics are out. Trust me. I’ve done extensive testing of what I can eat through elimination diets. I’m gluten-free, dairy-free, and corn-free. But I’m also Italian! so would love to find a good gfdfcf substitute for parm. :)
Su says
Miso powder?
Maggiea says
Miso is fermented.
Belle says
Magnesium amazing for migraines…. side note
Hollyce says
@Lucinda I have found that Isa’s recipe for Almesan tastes really good and has no Nootch — it’s on p. 207 of Veganomicon. The ingredient list is
1/4 c sliced or slivered almonds
1 Tbs toasted sesame seeds
1/8 tsp salt
1/4 tsp lemon zest
Lucinda says
Thanks!!
Hollyce says
You’re welcome!
@minimalistbaker thank you for all of your amazing recipes! They’re keeping this 9 person household happy as can be ????
Donna says
I, too, get horrific migraines from yeasts but it streams from consuming MSG. Most of the time MSG is hidden under other names (including yeasts) because it’s allowed by our FDA. Companies hide it under “natural flavors”, too. I don’t have a problem with B12.
Sinead says
Powdered miso soup (plain, without added seaweed or dried tofu or veg) can be used to sub for nutritional yeast – it’s not quite as cheesy, but it works. Miso + a dash of umeboshi paste or ume vinegar works even better. Or, miso paste (and optional ume paste or vinegar), and then pop it in the oven on low for a while until it dries out. It won’t keep for weeks, but it’ll keep for one week or so, and it’s delish.
Sarah says
Have you tried kelp or other seaweed seasoning? These also have the umami that we associate with cheese.
Rahnster says
I always just blend sunflower seeds and nutritional yeast. Super easy, two ingredients, way cheaper. Although, I bet this recipe is more delicious.
Shai says
Love the blog. Sorry to nitpick but it’s a common misconception that nutritional yeast has B12. Unless it was explicitly added there is no B12 content in nutritional yeast. I buy a brand which is fortified with B12 but most off the shelf brands don’t include it.
Thanks for sharing! I certainly don’t rely on it as my main source of B12, but have researched and think it to contain at least some.
Emilie says
I used to take B12 supplements and (sorry for TMI) it would turn my urine a bright yellow. I’ve stopped taking them for a few years, and everytime I eat nutritional yeast my urine turns out with the same yellow. So my body tells me there is some B12 in my nutritional yeast.
Sarah says
I have had this but with vitamins in general. I think it’s because there are too many vitamins for your body to absorb at once so it just flushes them out.
Esra says
Hello there, in our shop we do sell a certain brand nutritional yeast types one of them hot B12 added in to it especially. So they normally don’t contain that but there are special ones that B12 added in to them. Just wanted to let you know.
Have a great day.
Esra