How To Make Vegan Parmesan Cheese

I added a 1/4 tsp more salt and it’s delicious

So easy, so versatile and so delicious!

This was my first time making vegan Parmesan and this recipe is delicious! I bought some at the store and it was super strong in garlic and just didn’t taste like Parmesan at all to me. My first try and I got a great recipe – thank you! I’m excited to have “Parmesan” on my pasta again!!

I make this all the time and it comes out perfect!

Forgot to say…I LOVE this recipe! I’ve tried many and this is my favorite

I am a new vegan trying to eat WFPB. This was my first time making any kind of vegan “cheese”. Cheese was an addiction for me and what I thought would derail me from this new lifestyle. Now I have no fear at all! Dare I say it…, this parmesan topping is so much better than the dairy version. It is my new (healthier) addiction! I eat it with pasta, potato chips, quinoa/rice, green beans, salads. It is delicious!! Thank you!

This was so easy and delicious. I made it with ingredients I ALWAYS have on hand. No more store-bought vegan parmesan for us!

I made this and it’s delicious on popcorn. I call it parmshew. Thank you for the recipe.

I have just made this and oh my they’re the best! Thank you for sharing!

I am new to vegan and plant based eating (like 2 weeks in kinda new) & want to have as many tricks in the bag as possible to help me stay the course. I was never actually a big fan of parm powder in my pre-vegan life, spaghetti or whatever, so i figured life would go on without it. Also, i never could really get used to the taste of nutritional yeast the times I’ve tried to incorporate it in. However, I made vegan pizza tonight and wanted a non-stringy cheese vibe (very different than my normal motto, “There’s never too much cheese!”). This actually was really good! More garlic than I expected, but I like garlic so it’s still a win. I’m already imagining making parm roasted brussel sprouts and parm & ranch roasted potatoes. Probably could even turn this into a dip or spread by adding some liquid. I’m sure there are lots of ways to use this. My kid who is unwilling to go vegan said she liked it, as did my fiance (also transitioning.) Definitely bookmarking this! Thanks for sharing!

I had purchased Barrett Garen Parmesan and liked it. Went back and it is now backordered for last month. Decided to search a recipe for it. I came across yours. Just tried it and it is great. Made it fora fraction of the cost using organic raw cashews unsalted. Made one change and only used a 1/4 teaspoon of Himalaya salt.

My go-to. I find it keeps forever in the fridge… or at least prettt long, given how frequently I use it. I’m WFPB. For pizza, I just do a crust plus tons of veggies – my 2 faves are spinach/roasted red pepper/ted onion and Marinsted artichoke hearts/sun dried tomatoes/sliced black olives — finish with a generous topping of this and OMG. (No need for fake cheeses with all their fat.)

Super quick and very good!!
I made it exactly as the recipe was written; can’t wait to try this on next pasta dish.

Truly, one of my favourite vegan recipes, I use and share it all the time, thank you!! 💖💖 I love watching the faces of skeptics taste this for the first time and are devastated by the umi bomb! … tbh, I replace half the sea salt with SMOKED sea salt, makes all the difference…

Love this recipe for vegan Parmesan. It is easy, tasty and simple! I also love putting this on popcorn! Thanks for always sharing the best recipes!

Delicious! You might just want to add a note to be careful not to overblend it because then it starts to clump together. Thanks!

Awesome parmesan vegan substitute. It goes well with risotto.

Wow this recipe is SO good. I seem to modify most recipes I make in some way – but this one I made exactly as is and I think it’s perfect. Thank you so much for the recipe!!! I’m going to put it on popcorn tonight!

I made this, but I find cashews make a sweet product. I use the more meaty walnut, and it comes out delicious. I will try hazelnuts next time. Also I roast them first for a smokier nutty flavor. Eat it with a spoon.

I have made this same basic recipe from other sources using almonds and Brazil nuts. By far, using raw cashews is my favorite.

I’m trying to go vegan and one of my favorite foods is popcorn with permesean cheese, and nutritional yeast, now I’ll only have to add a tad bit of nutritional yeast, thanks to you! 😁

Tasty! Doesn’t taste like parmesan, of course, but it’s got that savory, fatty, salty goodness (that actually sounds non-delicious, but I’m not the food writer :-) ). Very easy and a great topping for Italian-y meals with vegans. Thank you!

This is very good and my teen dairy free son loves it. Thank you! How many weeks would you say it can keep and how would I know if it spoiled?

I made this recipe, however I didn’t have garlic powder and I used a clove of garlic instead. I do like the flavor, but I think I could’ve used a little less of the garlic (perhaps half of a clove?) and it would have been better. I will try again next time and see how it tastes. I am going to be adding this to my homemade pizza tomorrow!

I’ve been searching for a great vegan Parmesan for years. I’m happy to report that my search is over. So simple, everday ingredients and the cherry on the top is the great taste. Thanks for all your fabulous recipes and ideas

I never thought it was possible, but this vegan Parmesan Cheese tastes absolutely awesome! It has completely changed my perspective, and I doubt I’ll ever go back to ordinary Parmesan again. Moreover, the ingredients used are simple and basic, making it easy to have them on hand in your pantry if you follow a vegan lifestyle.

Amazing taste! why didn’t I make this so much sooner?
Very tasteful and so easy to make.

Thank you so much for this recipe.

This is an excellent recipe! I’ve used it on so many things. And it seems to keep really well in the fridge.
Thanks for sharing!

Dave

Wow!! I add some hemp hearts for nutrition & it’s FABULOUS. Thank you for this Vegan Parmigiana 💙💙

SO GOOD!

Love this. Just made it for the first time and it’s super easy and quick. I’ll definitely make this again. New to vegan, so happy to find options like these.

This is nicely “cheesy” and a great texture. I would have preferred less salt though, so next time I make it, I’ll start with about half a teaspoon.

I’ve used this recipe many times and it is fantastic, I love it on pretty much everything. Thank you for your help brilliant recipes.

I wasn’t expecting this to be so amazing but it is and soooo easy!

I’ve tried several versions of vegan parmesan cheese and this one is by far the best I’ve had and stores for weeks in the fridge!!! Thank you!!!

Absolutely delicious. This tastes so good I could cry. I’m new on this vegan journey and thought I was stuck eating the disgusting processed vegan Parmesan that doesn’t really taste like real Parmesan. Thank you!!!

This was really good! I added a fresh garlic clove onin addition to the garlic powder. Will definitely keep this on hand.

I did and I love it, so easy to make and SO DEELISH! I used it on our pasta and our salad. As always Dana, your recipes are AMAZING and so easy to prepare.
Thanks!

Love this recipe to cut down on dairy in my diet. I find it keeps a long, long time in the fridge. Great sprinkled over veggies, on all pasta, eggs, etc. And it’s adding healthy fats and vitamins!

Absolutely the most delicious parmesan I have ever tasted. I omitted the garlic, and it is still excellent

I am in love with this, could eat it by the spoonful, thank you!!

This turned out awesome. Definitely a 5 star recipe!!!

This turned out so delicious! Thank you for sharing!!!

This is good stuff. Great , useful recipe. Worth the 5 min effort to make. Try it. You’ll be hooked.
Divine on avo toast.

I’ve made this several times and people always love it! For my latest batch, I didn’t have cashews on hand but I had whole roasted almonds. The almonds worked great! Still delicious! Such a great garnish for salads, pasta, and soups.

This is a great recipe, I’ve made it many times for the spaghetti squash lasagna recipe as well as for other recipes. I’ve tried toasted and raw cashews. Both work but the result is better with raw for a baked dish. It’s pretty awesome that when I smell this toasting on top of the lasagna recipe I know when it’s done so I don’t need a timer.