How To Make Vegan Parmesan Cheese
Easy, 4-ingredient vegan parmesan cheese that's perfect on top of pastas, pizza, and anywhere you'd usually use parmesan cheese!
Servings 16 (1-Tbsp servings)
Ingredients
- 3/4 cup raw cashews
- 3 Tbsp nutritional yeast
- 3/4 tsp sea salt
- 1/4 tsp garlic powder
Instructions
- Add all ingredients to a food processor and mix/pulse until a fine meal is achieved. Store in the refrigerator to keep fresh. Lasts for several weeks.
- I love vegan parmesan on top of chilaquiles, vegan pizza, breadsticks, pastas and gratins. It’s also a great addition to vegan meatballs and can be converted into mexican cheese 3 ways!
Video
Notes
*This is not my original recipe, but one I learned from other vegan bloggers and have adapted for my own use!
*Nutrition information is a rough estimate.
*Recipe (as originally written) makes ~1 cup.
*Nutrition information is a rough estimate.
*Recipe (as originally written) makes ~1 cup.
Nutrition (1 of 16 servings)
Serving: 1 one-Tbsp servings Calories: 44 Carbohydrates: 3 g Protein: 1.8 g Fat: 3 g Saturated Fat: 0.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 92 mg Fiber: 0.7 g
Below are some of my recipes which use Vegan Parmesan Cheese:
Vegan Pesto Parmesan Breadsticks // My Favorite Vegan Pizza // Vegan Zucchini Gratin // The Best Vegan GF Mac’n Cheese // Vegan Eggplant Parmesan // Simple Vegan Meatballs // Vegan Green Chili Mac’n Cheese // Vegan Caramelized Onion Mac’n Cheese // Creamy Mushroom & Asparagus Pasta // Sun-Dried Tomato & Basil Arancini // Mushroom & Leak Risotto // Pea Pesto Pasta with Sun-Dried Tomatoes & Arugula
Kay says
Has anyone tried to make an extra large batch and feeze some?
Support @ Minimalist Baker says
Hi Kay, It freezes well!
Debra says
I’ve just made a batch, using almond meal as that’s what I had. Very tasty, but the thing I recall about parmesan from my childhood was we called it stinky cheese. Hoping to stink it up a bit, I added a small pinch of asafetida. Wonderful!
Support @ Minimalist Baker says
Interesting! Thank you for sharing, Debra!
Delphine says
The best recipe! I make this often and store it in the fridge. It is the perfect balance and I love it on pasta. Thank you for the great recipe!
Support @ Minimalist Baker says
Yay! Thanks so much for the review and kind words, Delphine. We love it too!
Kristen says
I’ve made many vegan Parmesan cheese recipes over the past 15 years, but this is the only one I’ve wanted to eat by the spoonful. 😃 Do yourself a favor and double the recipe. Thank you!
Support @ Minimalist Baker says
Aw, love that! Thank you for sharing, Kristen! xoxo
Julie says
Okay! I finally gave in and made this only because I trust your recipes. And it’s so tasty. YUM! I can’t wait to try it on pasta. Eating it straight with a spoons not bad either :)
Thanks so much for all your work in bringing wonderful recipes to us.
Support @ Minimalist Baker says
Aw, thank you so much for your kind words and lovely review, Julie! xoxo
S says
Nice! I put it in a ziploc bag and crushed with a rolling pin since I don’t have a food processor and it looks the same as your pictures!
Support @ Minimalist Baker says
Smart! Thank you for sharing!
Lee says
I love this vegan parmesan but I cut the amount of salt the second time I made it since it came out very salty the first time.
Support @ Minimalist Baker says
So glad you enjoy it, Lee! Thank you for sharing!
Emma says
I am making this for the second time and it’s unbelievable as a topping for my restaurant ordered vegan pizza. I sprinkle a lot of it on top especially when I reheat leftover slices in the pan on the stove. It’s delicious on baked potatoes, popcorn, pasta dishes (just before serving)-you name it. Thank you for sharing it.
Support @ Minimalist Baker says
Amazing! Love all those creative uses, Emma. Thank you for the lovely review! xo
Brenda Torres says
Hi! Love your recipes! How long can this last in the fridge? Thanks!
Support @ Minimalist Baker says
Hi Brenda! This lasts for 3-4 weeks in the refrigerator.
Elizabeth says
Could this be baked in a torte or is it best used as a topping?
Support @ Minimalist Baker says
Hi Elizabeth, it will add nice flavor, but won’t be melty. Hope that helps!
Susan says
Do you need to soak the cashews?
Support @ Minimalist Baker says
Hi Susan, we don’t recommend soaking the cashews for this recipe. It requires that they be dry or else it will be more like a cashew ricotta. Hope that helps!
Verity says
I make this, and much prefer it to crumb style parmesan cheese which was always nothing to me, but I use almond flour since I prefer the taste to cashews.
In fact, almond flour has replaced cashews in all my vegan recipe and I make it into a paste in the blender for making almost free skinless almond milk. There’s my plug for almond flour.
Support @ Minimalist Baker says
Thanks for sharing your experience, Verity! We’re so glad you enjoy the vegan parmesan! xo
Ronald McCoy says
I wasn’t sure about this, but thought I would give it a go. I did, and it’s amazing! How simple is this, and how good is it? Thank you so much!
Support @ Minimalist Baker says
We’re so glad you enjoyed it! Thanks for giving it a try and leaving a review!
Thom D says
Made this tonight. The meatballs were delicious.
Support @ Minimalist Baker says
We’re so glad you enjoyed it! Thank you for sharing, Thom!
Kara says
This was amazing. I didn’t miss real Parmesan at all and maybe even like this better. Used it to sprinkle on top of our spaghetti tonight! Delicious 😋
Support @ Minimalist Baker says
Woohoo! We’re so glad you enjoyed it, Kara. Thank you for the lovely review! xo
Nelly Vaccaro says
I am allergic to nutritional yeast, what can I use, help. Thank you.
Support @ Minimalist Baker says
Hi Nelly! We haven’t tried it without the nutritional yeast but other readers have made the Vegan Parmesan Cheese without it and were successful in doing so! If you try it, let us know how it goes! xo
Dawn says
I’m sensitive to cashews, could you make this with almonds or another type of nut?
Support @ Minimalist Baker says
Yes! Best would be a blend of slivered (blanched) almonds, brazil nuts, and raw sunflower seeds!
Susan says
I just made this recipe + subbed 3 tablespoons of finely group dried shiitake mushrooms for the nutritional yeast. AMAZING! Could also use dried porcini mushrooms as well. You could just use the ground mushroompowder as a flavouring if you want to avoid the fat from the nuts.
Support @ Minimalist Baker says
Love that creative sub, Susan! Thank you so much for sharing! xo
Mb says
Does this work for soups? I’m trying to find a vegan replacement for the Parmesan flavour thats been a long stable in all my favourite soups
Support @ Minimalist Baker says
Hi there! It would depend on the type of soup, but we love using it as a garnish! There’s an example here. Hope that’s helpful!
Rebecca says
I would think just adding the “nooch” (nutritional yeast) in increments to your soup would be a better way to replace Parmesan. It is not exactly the same flavor but it is definitely cheesy flavored and it would blend in to your soups in a similar way to how real Parmesan melts and blends into your hot recipes. The inclusion of the nuts to this recipe is to add texture and richness and to help mimic what a ground or shredded Parmesan would add when sprinkled onto dishes. But in a soup, the ground nuts/or seeds would separate from the “nooch” as the “nooch” melts away and it might leave a slight ground nut grittiness to your soup. You may or may not like that texture. But “nooch” alone – added a Tablespoon at a time and then testing until you approve- might be the key. Good luck!
Abby says
Holy cow! I’ve been vegan for a couple weeks now and made this on a whim, not expecting too much as I’m not the hugest fan of nutritional yeast yet. But this recipe is definitely greater than the sum of its parts! I was eating it straight from its container while I was waiting for my pasta to cook. Salty, nutty, cheesy, exactly what I needed in my life. Wow.
Support @ Minimalist Baker says
Aw, yay! We’re so glad you enjoy it, Abby! Thanks for sharing! xo
Kylene says
I haven’t made this exact recipe but I made one very similar & it turned into cashew butter! It was awful! Lol! Help! What did I do wrong??
Support @ Minimalist Baker says
Oh no! That likely mean it was processed too long. We’d suggest pulsing until the texture resembles a fine meal. Hope that helps!
MATTHEW says
I just did this. All stuck together. Went too far i guess learning from these statements TY
Support @ Minimalist Baker says
Hi Matthew, sorry to hear that happened! Yes, it does sound like that was the issue.
Sarah Cook says
Daaaang! Sometimes I get on a kick and make a bunch of your recipes in one day. So glad I have added this one now, it is perfectly divine. Thank you!
Support @ Minimalist Baker says
Amazing! Thanks for the kind review, Sarah. We do love our vegan parm! xo
Ktchn Essentials says
Incredible! I have been so apprehensive to making my own vegan cheese and this recipe made it super simple. Thanks so much for sharing!
xoxo!
Bre says
Yum! This vegan parmesan is deadly. I eat it by the spoonful (can’t help myself!). I’ve gifted a homemade jar to my Mom who says it’s yummy on baked potato. It’s the perfect companion to pizza, pasta or burgers. Thank you for sharing such an addictive and foolproof concoction!
Support @ Minimalist Baker says
We’re so glad you enjoy it, Bre! Thanks so much for sharing! xo
Screaming Jay says
I made this to shake on pizza. I love it! I’m surprised at how much it tastes like parm. I’ll also use it on pasta.
Support @ Minimalist Baker says
Yay! Love that! Thanks so much for sharing! xo
Emma says
This is SO GOOD. I love it on pasta with the vegan pesto from Trader Joe’s.
Support @ Minimalist Baker says
Sounds like a delicious combo! Thanks for sharing, Emma! xo
Lisa says
Hello Dana and MBTeam—Your Vegan Parm was my introduction to your site. I respectfully stayed inside the lines the first time I made this recipe, and, of course, tried it on everything and loved it. But my kitchen is nothing if not recklessly experimental, so your VParm has evolved to include a Tablespoon of “greens and shrooms” powder and two Tablespoons of hemp seeds in the mix. Although we still use our “green Parm” version everywhere, we use it religiously on air-popped popcorn (along with a wee bit of olive oil, Bragg’s Liquid Aminos, and a toss of a mysterious Casablanca spice blend that my partner used to be able to obtain regularly from a shop in Rotterdam before the quarantine—sigh…). It is always the best popcorn I’ve ever had and my favorite snack of all time. I’ll wax rhapsodic over other recipes in your canon that we love another time. I’m about to, finally, purchase your cookbook so I can disconnect from electronics while playing in the kitchen. Thank you for playing such a big role in our home kitchen—we love your work! Best—Lisa
Wow love these ideas!! Thanks so much for sharing, Lisa!
Hannah says
Just wow! I’m not vegan but I love your recipes and I had run out of normal parm one day so thought I’d try this. I wasn’t sure we would like it but was willing to have a go. Where has this been all my life?! So simple but so so moreish. We were eating it by the spoonful! Now just pondering what meals I can sneak it in/on to. Thank you Dana.
Support @ Minimalist Baker says
Aw, yay! We’re so glad you gave it a try and enjoy it, Hannah! Thanks so much for sharing! xo
Susan says
Wow!!! So delicious! This is a game changer.
Support @ Minimalist Baker says
Yay! Thanks for sharing, Susan! xo
Gabriela says
Hi, what kind of blender is this? I currently have a nutribullet blender but I’m starting to think I’ll need to invest in more cooking equipment. Especially since for things like this a blender will not work. Can you advise please? Thank you in advance!
Support @ Minimalist Baker says
Hi Gabriela, a food processor works best with this recipe. You can find our recommendations for cooking equipment here. Hope that helps!
Rodney says
Hi
Looks super tasty and I’m going to try, my question is how does it go by roasting the cashews first?
It will work the same but just have a roasted nut flavor, which may not be what you’re going for? Let us know if you give it a try!
April says
Thank you for this easy recipe! I made this and it is delicious! All ingredients were in my pantry and it was super easy to whip up. I used my Ninja single serve blender and it worked just fine, and I saved myself the work of cleaning my food processor. Thanks again! I love this and MANY of your recipes
Support @ Minimalist Baker says
Yay! Thanks so much for your kind words and lovely review, April! xo
Shannon says
One of my faves to have on hand! I’ve been making it with raw sunflower seeds instead of cashews for a cheaper option, just as good!!
Support @ Minimalist Baker says
Love that! Thanks for sharing, Shannon!
Thuyduong says
My baby is 17 months old, can use it? Can you share recipes for kids? thank you
Support @ Minimalist Baker says
Hi, we don’t see why it would be a problem, but we are not experts in this topic and can’t offer medical advice. We’d suggest checking with your pediatrician or a pediatric nutritionist.
Michelle says
This parmesan cheese is amazing. We use this all the time. :)
Support @ Minimalist Baker says
Yay! Thanks for the lovely review, Michelle! xo
Catherine says
Loved this recipe and so easy to make too!!
Support @ Minimalist Baker says
Thanks so much for the lovely review, Catherine. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
kitcheniest 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!
Super easy and just as good.
LOVE!
Support @ Minimalist Baker says
We’re so glad you enjoyed it! Thanks so much for the lovely review!
Patrick says
Best to make a double batch and store in the freezer. A staple for anyone planning on going WFPB.
Heidi says
Hello. I can not eat raw cashews. What can I sub for this ingredient? Roasted cashews? Almonds? Any other kind of nut?
Thank you.
Best would be a blend of slivered (blanched) almonds, brazil nuts, and raw sunflower seeds!
Annie says
Hi. Just wanted to let you know I’ve made this with walnuts and it’s fabulous. It really is hard not to eat the whole jar with a spoon!
Martha says
I’ve never used this before. Does it melt? I’m looking for alternatives to cheese for eggplant parmesan.
Support @ Minimalist Baker says
Hi Martha, no, it doesn’t melt, but it would be delicious sprinkled on top! We’d suggest this recipe for more of a melty consistency. Hope that helps!
Tracy Hall says
It’s not cheese. It’s garlic-yeast flavored ground cashews.
Ashley says
Don’t you know what vegan means? Lol, silly Tracy.
kim says
this stuff is soooooo good! I put it on salads. I put it on toast with cream cheese. I put it on top of stuffed peppers! I put it on everything I can think of! I love it!!
Support @ Minimalist Baker says
Agreed. Love all your serving ideas, Kim! Thanks so much for sharing!
Marie says
This “parmesan” is so good. Works well with so much different meals and I always have some in a jar in my kitchen. Yummy!
Support @ Minimalist Baker says
We’re so glad you enjoy it, Marie! Thanks so much for sharing!
Patrick says
Super good and easy. I have been using other prepackaged vegan parm but ran out. So I made this in a pinch. I forgot how truly good this quick and easy parm is. And inexpensive to boot. I’m going back to this as my go to for most uses in the future.
Support @ Minimalist Baker says
Agreed! Thanks for sharing, Patrick!
Lisa says
Absolutely perfect! Simple and delicious! Thank you!
Karen says
Hi,
I would love to try the vegan Parmesan but can’t have cashews. What alternatives would you suggest?
Thanks
Support @ Minimalist Baker says
Hi Karen, check out this recipe instead: https://minimalistbaker.com/5-ingredient-vegan-parmesan-cheese/
Edie says
I used Almonds in a version I made.
lavenda says
how did you calculate the sodium?
Support @ Minimalist Baker says
Hi, we like to use a nutrition calculator called cronometer.
Melissa Longiaru says
What is the recommended shelf life for the vegan parm? Thank you!
For me it lasts up to 6-8 weeks, sometimes more. But of course, the fresher it is the more potent the flavor is.
Kerry says
I would like to know that as well as I have an allergy to cashews
Lucile says
Hi,
I would like to l my ale this recipe but only have brewers yeast. Would it work ? Thanks
Support @ Minimalist Baker says
Hi Lucile, we don’t think that would work. But let us know if you try it.
Charlie says
Nope. Nutritional yeast is an inactive yeast used as flavouring, and usually fortified with B12.
It’s absolutely nothing like brewers yeast.
If you can’t find nutritional yeast in a local supermarket try health food stores, or of course you can get it online.
Maureen says
Question on the nutritional yeast. It was asked on Dec 7, 2016 but still not certain. The link on the instructions shows a picture of Bragg Nutritional Yeast Seasoning but your answer to the question Flakes or Seasoning was Flakes. Has this changed? If we use the Bragg Nutritional Yeast Seasoning should we use the same 3 Tbsp? I am helping my daughter with her food allergies. Thank you.
Support @ Minimalist Baker says
Hi Maureen, either would work!
Sarah says
Just made this with toasted walnuts and added in some paprika and it is BANGIN’! Thank you for the recipe!
Support @ Minimalist Baker says
Whoop! We’re so glad you enjoy it, Sarah! Thanks for sharing!
Annette says
Why do you require two pages to print this recipe? Is that minimalist? What a waste of paper and ink and time and space. Oh help!
The recipe is delicious, however.
Support @ Minimalist Baker says
Hi Annette, it looks like with using the print function, everything you’ll need to make the recipe shows on 1 page. So you could either change the setting to print double sided or change the print range to just print the first page. Hope that helps!
Chris says
Wow – you take a star off because you can’t change your own printer settings? Seems pretty unfair to me.
Tina says
Thank you for sharing your vegan parmesan recipe. We had it last night to go with your one-pot Tuscan-style Beef and Lentil Soup recipe. Our three children aged 13, 11 and 9 years of age couldn’t keep their fingers out of the condiment bowl that I had the vegan cheese in on the meal table and we’ve never had nutritional yeast flakes before! I have made another batch to go with nachos tonight!
Support @ Minimalist Baker says
Aw, yay! We’re so glad your family enjoyed it, Tina! xo
Stella says
So delicious and easy! I like it more tham regular parmesan.
Support @ Minimalist Baker says
Whoop! Thanks for sharing, Stella! xo
Rita says
can this be frozen?
Support @ Minimalist Baker says
Yes!
Sophie says
Ehm.., Why print at all?
Kevin Pierce says
Can a roasted nut be substituted for raw?
Thank You
Support @ Minimalist Baker says
Hi Kevin, It will work the same but just have a roasted nut flavor, which may not be what you’re going for? Let us know if you give it a try!
Claire says
I’m not vegan, but I’ve always been curious about vegan parm after seeing it in so many MB recipes. And…the verdict is, it’s tasty! I made this in my mini food processor and added more garlic, salt, and nutritional yeast. I think I kept the power button on too long, since it’s more like a powder now instead of tiny pieces, but it’s still yummy.
Support @ Minimalist Baker says
Thanks for giving it a try and sharing, Claire! xo
Bel says
Ah so good!!! And took 2 mins to make, Thanks so much
Support @ Minimalist Baker says
Yay! Thanks, Bel! xo
Melinda Muyargas says
Great alternative!
Randall A. Little says
I made this for your vegan Alfredo recipe and it was perfect!! I’ve been vegan for a while,my family is loved it too and it’s super easy to make, I will definently make this for other meals in the future! thank you!
Support @ Minimalist Baker says
We’re so glad you and your family enjoyed it, Randall! Thanks so much for sharing!
Bobbie says
My Go-To recipe! How should we store it ?
Yay! Thanks, Bobbie!
Bobbie Greene says
How would you store this for future use ? 😍
Support @ Minimalist Baker says
In the fridge for up to 3 weeks and the freezer for several months.
Heather says
I’ve been seeing this “Vegan Parmesan Cheese” a lot as I try different Minimalist Baker recipes and each time I thought… it just can’t possibly be that good. This was partly due to my lack of experience using nutritional yeast. I was still not so sure about it. Then I FINALLY tried this recipe when I made “The Best Vegan Meatballs” (which were delicious). And I was so PLEASANTLY surprised! It’s really good! (And easy!) It’s always nice to find a recipe that is so quick and versatile – I can see myself using this with a lot of different dishes going forward. Thanks!!
Support @ Minimalist Baker says
Whoop! We’re so glad you gave it a try and enjoyed it =) Thanks so much for sharing!
Connie Moultroup says
Oh My!!!!! The very best stuff on earth!!!! It’s actually VEGAN CRACK!!!! Thank you!!!!
Support @ Minimalist Baker says
Whoop! We’re so glad you enjoy it, Connie! Thanks so much for the lovely review!
Emily says
This recipe works really well with raw almonds too! I almost never have cashews because they’re expensive but I tried it with almonds and it’s such a perfect texture and flavor.
Support @ Minimalist Baker says
Thanks for sharing, Emily!
Emily says
Can we use roasted cashews? How much would it affect the flavor?
Support @ Minimalist Baker says
Hi Emily, we think so, but we haven’t tried it so can’t guarantee the results. Let us know if you try it!
Liz L. says
Just, wow!!!
Caryn says
WOW. This is insanely delicious. I’m stunned. I made it tonight to go over zucchini noodles and it’s even better than real parm! There’s now a jar in my fridge and it’s not going to make 3-4 weeks. Not a chance.
Support @ Minimalist Baker says
Whoop! Thanks so much for the lovely review, Caryn!
Alicia says
This is our version of Frank’s Red Hot. We put that sh*t on everything!
Support @ Minimalist Baker says
Ha- love it!
Nicole says
So delicious, as soon as I saw it I had to make. As a vegan, I had to try some over my sweet potato hash and definitely worth it.
Support @ Minimalist Baker says
That sounds amazing! Thanks for sharing, Nicole!
David B says
Sorry! Would have given this 5 stars in my previous comment but didn’t spot the stars until I hit send! (and I don’t see a way to edit my comments) :)
Support @ Minimalist Baker says
Thanks David!
Diana says
This was my first time making this recipe and I really enjoyed it. I love how customizable and easy it is. I ended up adding another tablespoon of nutritional yeast, but it was lovely exactly how it was written. I spent more time cleaning the food processor than actually making the vegan parmesan. If only everything in life were this simple. So perfect! Thank you!
Support @ Minimalist Baker says
Thanks so much for the lovely review, Diana. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
David B says
Absolutely amazing! New to a vegan lifestyle, I have been missing parmigiana so much. I personally like it better with more nutritional yeast and way more salt and garlic. I felt it made it taste richer and more like the real thing.
Diana says
I would give this recipe a 5 star! I love that it has healthy ingredients and can be made so quickly. ❤
Support @ Minimalist Baker says
Thanks Diana! xo
Mahsa says
Does it melt on pizza?
Support @ Minimalist Baker says
Hi Mahsa, no, this one doesn’t melt. This recipe would be better for that.
Tracy Deakyne says
Wanted to say just how delicious this is – it’s over the top!! I just added it to a vegan spinach dip and wow, it just took it to a whole new level! Thanks for such an amazing condiment. We will be using over and over again!
Support @ Minimalist Baker says
Whoop! Thanks for sharing, Tracy!
C. says
My pizza thanks you! I thank you!
Jennifer says
Absolutely amazing on pasta (and roasted cherubs and garlic …yummm) with an adapted kale chimichurri I’m recently obsessed with having on hand. This was the perfect finishing touch and I am delighted to have such a great recipe! Thank you, this is brilliant.
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Jennifer! Thanks so much for sharing!
Melinda Fagan says
Can you make it with a blender? I don’t have a food processor
Support @ Minimalist Baker says
Yes, but pulse gently!
Brianna Fehrer says
I made this for your vegan Alfredo recipe and it was perfect!! I’ve been vegan for a while, the rest of my family isn’t but they even loved it! super easy to make, I will definently make this for other meals in the future! thank you!
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Brianna! Thanks so much for the lovely review!
Emily says
I was so pleasantly surprised by this recipe! I knew I would like it, but not that I’d like it this much. I followed the recipe exactly and measured everything out and it was spot on. No additions or substitutions necessary. I haven’t written a review for an online recipe in years but I had to write one for this!
Support @ Minimalist Baker says
Yay! We’re so glad you enjoyed it, Emily! Thank you so much for the lovely review! xo
Nicole says
Made this in 5 mind and it tasted heavenly. I can finally eat cheese again without any repercussions!
Christina says
This is so good! I was skeptical but it was so so tasty. I’m not even vegan, I just can’t eat dairy right now and I barely noticed I wasn’t eating real Parmesan. Thanks so much for sharing the recipe :)
Support @ Minimalist Baker says
Whoop! So glad you enjoy it, Christina! Thanks for sharing!
Vani says
Taste good. Too much salt though. I would probably not add any salt next time or add only 1/4 tsp instead of the 3/4
Jenny says
This is delicious! I was looking for a Parmesan cheese sub and I was way beyond pleasantly surprised! I’ve made this exactly as it was written and I’ve also made it with a few dashes of red pepper flakes and about a tablespoon of hemp seeds. I loved it both ways.
I discovered Minimalist Baker in the last year or so and it has become my go to cookbook and website. It has given me confidence in my cooking and I’m having so much fun in my kitchen. Thank you for continuing to create thoughtful, creative, accessible, flexible, and delicious recipes! Keep up the wonderful work. It is much appreciated!
Support @ Minimalist Baker says
Aw, thanks so much for your kind words and lovely review, Jenny! We’re so glad you enjoy our recipes! xo
Ru B says
Seriously! Amazing! I’ve started making large batches and bottling to keep. Best cheese replacement ever! So versatile. My 7 year old loves it!
Support @ Minimalist Baker says
Whoop! Thanks for sharing, Ru!
Misha says
This is out of this world delicious! Really restaurant worthy! I cut the garlic down to 2 large cloves in the pasta recipe and 2 large cloves (cooked) in the sauce recipe. I used daiya cream cheese which is the only one available here. There is no need to blend the cream cheese and spices, just heat it all on low in a sauce pan (saves dishes). I used 1 tbsp lemon juice and added a splash to each plate.
Lakin says
This has been me and my girlfriend’s go-to Parmesan recipe since transitioning to a plant-based diet. It really brings our pastas to the next level. Thank you so much for sharing!
Support @ Minimalist Baker says
We’re so glad you enjoy it! Thanks for sharing, Lakin!
Apurva Gupta says
What can we use if we don’t have yeast??
Support @ Minimalist Baker says
Hi Apruva, use this recipe instead: https://minimalistbaker.com/yeast-free-cashew-parmesan-5-minutes/. Hope that helps!
Jackie says
Followed the recipe exactly and LOVE it. Just so good! My husband has to watch his sodium so next time will make his batch with half the salt. Thanks for a wonderful, easy recipe
Laura Cofman says
Can this be used in an artichoke dip?
Support @ Minimalist Baker says
Yes, here’s our recipe for inspiration: https://minimalistbaker.com/cheesy-vegan-spinach-artichoke-dip/
Amy says
To make this even easier, I swapped out the cashews for hemp seeds and used 1tsp garlic salt instead of the separate garlic powder and salt. Just as delicious, tastes about the same, and took 10 seconds to make :)
Heather says
Hi Amy, thanks for that note! My son is allergic to cashews so I was reading the comments to see if there was another option. Did you keep the same amount? Cup for Cup? Or change the amount of hemp seeds? Thank you!
Betsy says
This vegan parm is WAY better than what I can buy at Whole Foods and so easy to make. I used a vitamix, froze the nuts for about 30-45 minutes, and kept a close eye on the blending, stopping often to shake the contents so that I wouldn’t end up with cashew butter. The ingredients came together quite nicely.
Thanks for sharing, Betsy!
Debra Vanderpoole says
This recipe is simply amazing!!! We’ve used it to add flavor to spaghetti, popcorn, other vegan sauces, stews, soups, etc.! It lasts a long time in the refrigerator (although we go through every batch fairly quickly!). It has become a must-have on hand staple!! Thank you so very much for the wonderful recipe!!! ?
Support @ Minimalist Baker says
Thanks so much for the lovely review, Debra! We’re so glad you enjoy it!
Kerry Armstrong says
I just made this in 30 seconds flat.. 5/5 Had it on my 3 minute instantpot spagetti made with whole wheat pasta and red lentils. Fantastic flavour. My new go to.
Support @ Minimalist Baker says
Now that is a fast dinner! We’re so glad you enjoyed it!
HyeMi Jung says
I made this to make cheesy cheetos for my toddler! he absolutely loved it and i did too! Thank you so much :)
Support @ Minimalist Baker says
Thanks so much for the lovely review. We are so glad you both enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Cathy Mcfarlane says
Thank you! Thank you for this recipe!! I miss cheese so much (I have developed allergies and end up with horrible sinus infections if I eat it/ any dairy), and didn’t think I would ever find options that really tasted good/ similar to what I used to eat. This is so tasty AND easy. There was major celebration when I made this last night.
Thanks for sharing, Cathy!
Jen says
Could I make this recipe with cashew butter as a substitute for raw cashews?
Support @ Minimalist Baker says
That might be tasty, but it won’t have the same texture. The cashews are just slightly processed in this recipe so they yield a powdery texture.
Natalie says
This has changed my life!!!
Nazee says
I made this today!!! It’s tastes amazing!!!! Can I leave it outside or have to be refrigerated? Can’t wait to use this on pasta!!
Support @ Minimalist Baker says
We recommend refrigerating, but it should be okay for about 1 week at room temperature.
Louise says
This recipe was sooo simple and will be a forever ever staple from now on! I sprinkled some on baked zucchini, delicious! Thank you!
Sheena says
This is amazing! Thank you so much for sharing this! I made this tonight to have with pasta, I couldn’t stop “taste testing” it ?
Yolanda says
I unfortunately stepped away only for a split second (used my Nutri Bullet), and upon my return it’s paste! That’s the last of my cashews. What can I do to achieve that powdery texture?
I’d say you have to start over, OR add this in to another batch that’s more powdery.
Helen says
O M G. I made this last night, it’s delicious. It hits a little note of nostalgia of using the parmesan in the canister with the green lid my mom would get when I was a kid (was that even cheese?). ❤️
I used my bullet blender and just pulsed a few times, making sure all the cashews were broken up.
Support @ Minimalist Baker says
Aw, yay! Thanks so much for sharing, Helen!
Kenesia still says
After the parm cheese has been taken out the freezer, can it be placed back in freezer if it coming close to the 3-4 week expiration?
Support @ Minimalist Baker says
Yes!
Miss Jay says
Kia ora from Aotearoa New Zealand! Dana this is the real deal! I’m so glad that the recipe works with sunflower seeds because we are going to be main lining this! I think I had a little under the 3/4C cashews so my first attempt was a little bit more powdery than I expected, but we’re here for powder that tastes like cheese and is waaaaay better for both us and our planet. Thanks for all your efforts ♡
Support @ Minimalist Baker says
We’re so glad you enjoy it! Thanks so much for sharing!
Jocelyn says
Hi! I can’t eat cashews – would other nuts work? I saw a comment about 1/2 pistachios and 1/2 cashews but not sure if a full sub would work?
Support @ Minimalist Baker says
We would recommend this version for a recipe without cashews: https://minimalistbaker.com/5-ingredient-vegan-parmesan-cheese/
Julie says
You can make with sesame seeds if you can’t have nuts. That’s my substitute because we have nut allergy in the family. Replace with same amount
Koralee says
This is so delicious! Thank you! I am newly vegan and have been lamenting the loss of cheese. This is so good and isn’t made with odd oils or other processed items.
I am used to a very low salt diet so reduced the the salt a little for taste, but otherwise followed the recipe.
Support @ Minimalist Baker says
Thanks so much for the lovely review, Koralee. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Koralee says
Adding a review to my previous comment.
Support @ Minimalist Baker says
Thanks Koralee!
David Noel says
This was fantastic! Definitely saving this one!
Hayley says
First time making this and omg I am amazed. The balance of salt, garlic and savoury is perfect and I’m so excited to put this on everything ?
xo!
bianca says
So delicious and easy! Will make again and again. I used my Vitamix (5200), but will defer back to my food processor next time. I was concerned it was going to turn to paste before it ground up to my satisfaction.
Reason A Ali says
Made this with roasted cashews and its BOMB.COM!!!!!
xoxo!
Haley says
I was wondering about the safety of using raw cashews.. I didnt have time to read every comment to see if this has been asked already..but aren’t raw cashews poisonous? Does the processing somehow negate that issue? Everything I’ve read says they need to be soaked first
Support @ Minimalist Baker says
Hi Haley, raw cashews purchased from the grocery store are not poisonous. They have been steamed. Hope that helps!
Alejandro says
Oh my God, I just did this recipe and it totally blew my mind, if I keep finding recipes like these I’ll become vegan a 100%. I did use some peanuts because didn’t have the portion mentioned here and it works great, I little bit salty because the peanuts had some already, but next time I’ll know, thank for this recipe!! Love and happiness to whomever comes across this notes
Support @ Minimalist Baker says
Thanks so much for the lovely review, Alejandro. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Alma says
I never knew there was a substitute for Parm cheese since I recently turned Vegan about 9 mo.’s now… SO GLAD I FOUND YOUR WEBSITE! This recipe is FANTASTIC! I use it all the time! All Your recipes are GREAT! Thank You, Thank You, Thank You!! I never knew there were other recipes for parm cheese as well but not crazy about Brazil nuts… (will experiment), but will try your ricotta cheese & others. I’m amazed there are vegan recipes for all the cheeses! I’m excited to try these! Again, thank you!!!!!
Support @ Minimalist Baker says
Aww, thanks so much for your kind words and lovely review, Alma! We’re so glad you enjoy it! Happy cooking!
Alan says
I made a double batch of this and actually like it better than how I remember parmesan cheese. It’s tastier, yet less salty and not greasy.
Support @ Minimalist Baker says
Thanks so much for the lovely review, Alan. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Anna Colton says
This is so good! I made it to go with pasta and cauliflower sauce. I can’t wait to try it on roasted broccoli.
Support @ Minimalist Baker says
Thanks so much for the lovely review, Anna. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Valerie says
I was just wondering if you know an ingredient I could sub for the cashews. I’m trying to make a cheesy recipe for my family, but my mother is rather allergic to cashews. I was thinking macadamia nuts. Would this work?
What about this one?
Terre says
This parmesan cheese is a staple in our house. I’ve made it dozens of times and shared the recipe with friends and my vegan potluck group – all credit to you, Dana.
SUGGESTION:
FREEZE THE NUTS. This makes it so much easier to make the parmesan granular without risking it turning to cashew butter or even needing to be scraped down from the sides.
I use a NutriBullet now instead of my high-end blender, as it’s just so much easier to handle. I double the recipe and then make it twice so the parmesan fits into some 8oz containers with shaker tops that I had washed out and saved.
I have a big container of cashews that live in the freezer. If I need to soak them for coffee creamer or whatever, I’ll take them out the night before OR pour boiling water over them.
Smart! Thanks for your tips, Terre! Love these!
Britt says
So tasty and so easy!
Stephanie says
Ridiculously delicious <3
Amanda says
Simple, easy, and a perfect alternative! I had all the ingredients at home so it only took a few minutes. It even “melts” in to warm pasta. So tasty.
Lovely! Thanks for sharing, Amanda! Next time would you mind adding a rating to your review? It’s super helpful for us and other readers! xo
Amanda Adriana Nurdin says
so easy, so cheesy, and yes, it melts!
I guess nobody notices it’s actually vegan. Thanks Dana!
Sarah says
Love this! I think it’s *even better* with blanched, skin-removed almonds, than cashews. I don’t really understand why vegan cheese substitutes always call for cashews—to my taste, they’re too sweet and they distract from the savory vibe cheese is supposed to have. So I blanched almonds in boiling water for 1 minute, then pulled all the skins off. Let them cool, and proceeded with the recipe. My whole family loves this, and one of the dairy-eaters always reaches for this parm for his pasta, even when the regular stuff is on the table.
Gina Jonson says
thanks for idea
Tara says
What type of nutritional yeast do you use?
Usually from the bulk bin, or Bragg’s. But a new-to-me brand is Sari Foods. I use large flake in general.
Betina says
OMG… what can i say? I thought I would never found a substitute for Parmesan cheese that would taste like Parmesan cheese. This is it. Here it is. So simple, so quick, soooo tasty.
Yay! Thanks!
Wendi Abeberry says
I have been making this recipe for about 2 years, I don’t remember where I got it from originally, but it’s great. And it keeps FOREVER in a small sealed container in the fridge. I’ve made it in a blended, a vitamix and even my old Magimix. All good. Just be careful to not over mix.
Support @ Minimalist Baker says
Thanks so much for the lovely review, Wendy. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Connie says
I made this recipe and it all ‘clumped’ together. I only have a Magic Bullet to work with at this time. Is there any way to make it “grainier”? I just reread directions and saw that it should be “pulsed”. Maybe I can get to a better texture with my daughter’s blender (it has pulse setting). Any suggestions?
Support @ Minimalist Baker says
Hi Connie, hmm we aren’t sure what happened! Was there any moisture in the container? That would be our best guess! Otherwise, which blade did you use?
LooHooSchu2 says
The best way I know of to prevent ‘clumping’ of anything is by using 1/2 of a saltine, or a few dry rice grains, in the container it is going to be stored in. it will absorb the extra moisture.
SD says
Had exactly the same problem with my Magic Bullet! And I made sure that there was no moisture in the container… :(
So this recipe happens VERY quickly. If you keep the parmesan blending for more than a few seconds, it will clump because the natural oils make it start clumping together and it’ll start turning into nut butter. SO, when using a magic bullet (which works great, btw!) simply pulse for 1 minute and then remove from the base and shake. Repeat until a powdery texture is achieved! Hopefully that helps, Connie and SD!
diana smart says
me, too. But second batch was great. But, wondering if I can dry it out and recrumble it or does anyone have suggestion on using garlic nut butter?
Andrew Colvin says
Dry it out in the oven for a short bit. Add more nooch as well. You could even add a touch of corn starch.
Or, turn it into butter and use on bread or in pastas!
Lauralee says
Spread it on garlic bread and serve with pasta ?
Jenn says
How long does it keep in the fridge?
Support @ Minimalist Baker says
3-4 weeks
Cora says
Made it for the first time tonight. Loved it on my pasta! Simple & quick – yay! Thank you!
Thanks, Cora!
dom says
new vegan here, and i just made this. uuuuuhhhhh-maaaaa-zzaaaannnggg, people!!!! used it to top a zucchini noodle dish. uuuuhhhh-maaaa-zaaaannggg, people!!! this is the reason i got a food processor (and i am noooott sorry).
uuuhhhhh-maaaaa-zzaaaannnngggg.
Pam says
My husband and I hadn’t had pizza in months. Sadly I wondered how a veggie pizza would go over with homemade whole wheat crust, homemade sauce, veggies and NO cheese. Pizza is all about the cheese, right? Enter your vegan parmesan cheese recipe. I was so doubtful as I sprinkled it over the sauce and again on top. I CAN’T BELIEVE cashews, salt, garlic powder and nutritional yeast can taste this good and taste so much like REAL parmesan! Our pizza was a hit with both of us and tonight I made a casserole with pasta sauce and veggies topped with your Magical Vegan Parmesan!!! I just LOVE it and will be confident serving it to my eyebrow raising carnivore friends?
Support @ Minimalist Baker says
So glad to hear you enjoyed this recipe on your pizza, Pam! Thanks for the lovely review!
Diana says
I blew it, too, making with magic bullet. But, read comments and did redo with food processer. I added a bit more Himalayan salt and it tastes great. Veggie pizza tonight!
Lucia says
I must say I was a cheese devoted for my entire life, so it was a hard turn when I decided to go vegan. I thought it was just a life of privations, but I recently found your blog and now it just feels it’s all about creative cooking. This recipe is great, quick to make (about 5 min counting the cleaning of the supplies) and it yields several servings. It tastes delicious and makes my life a little bit better, which is all you need from a recipe.
C. Golden says
I like roasting nuts. Any problem if cashews aren’t raw? I looked for an answer to this but Comments section is pages long!
I’ll try this anyway. Has to be good!
Support @ Minimalist Baker says
We think so! Let us know if you give that a try! For future reference, if you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words in the post and comments. Hope that helps!
RiaSunflower says
Good tip. :)
Sara says
Substitute for tree nuts allergies?
Thank you!
GAR says
I replace the cashews with sunflower seeds and pepitas because I prefer the taste. I do 1/4 cup of each and then do the last 1/4 cup as a combo of each.
Theya says
I use sesame seeds. It gives it a kind of gomasio vibe.
Janie says
I made this with whole raw almonds instead of cashews! Excellent!!!!
Sarah says
I thought it was even better with almonds than with cashews! :)
Carol Amato says
I’m so glad I decided to google how to make my own vegan “Parmesan.” I found this recipe and saved myself $50 buying it ready made online! It’s perfect! Now I can enjoy pasta again. ?
Carol Amato says
I forgot to rate it. I give it 5 stars!
JWood says
I doubled the garlic and added 1/4 teaspoon of ground mustard, 1/4 teaspoon onion powder, and 1/2 teaspoon of vinegar to make it a little more sticky (it was like a powder before). It is delicious!
Lu says
Delicious!
Christina says
This stuff is sooo good that my 2 year old eats it with a spoon, straight out of the container I keep it in!
Support @ Minimalist Baker says
Hah! We’re glad they enjoy it :D
Liz says
Uh…yeah…
I do that.
??
Priscilla says
Just wondering if anyone has attempted making this with roasted lightly salted cashews. I had intended to make this tomorrow night, but my husband accidentally bought the roasted salted cashews…misunderstanding that I had asked him to get raw.
Andrew Colvin says
I don’t use raw. You simply use less salt if they are roasted salted cashews. Also, you want to be careful on the pulsing as to avoid turning it into butter. I actually prefer the roasted unsalted cashews.
Alexis says
How long does this stay fresh in the fridge?
Support @ Minimalist Baker says
Hi Alexis! We store ours in the fridge for freshness if I’m keeping it for longer than a few days. It should stay for up to a month! Maybe longer :D
S says
Can I use a vitamix instead of a food processor?
Support @ Minimalist Baker says
Others have had success using their vitamix, so it should work, though you’ll get best results in a food processor!
Alli says
This recipe works great in my Vitamix.
Patti says
So delicious and the best comfort food! I made it twice: once with Toffutti and a second time with Kite Hill cream cheese. The Toffutti made the pasta a lot creamier. Be sure to let the almond milk sit in the pan for longer if you want a creamier cheese sauce.
Nix Forster says
Amazing! My meat eating husband gave it the thumbs up and that’s the ultimate test!
Support @ Minimalist Baker says
Whoop!
Tracy Haynes says
I just made my second batch of this after we couldn’t eat the first one fast enough! It’s truly delicious and we sprinkled it on anything from pasta to potatoes to soup. This time around I made a double batch. We enjoyed this so much more than any of the vegan parmesan we’ve bought. I’ll never buy them again, not when this is so yummy and easy to make. Thanks for the recipe!
Support @ Minimalist Baker says
Yay!
Patricia Giannelia says
Didn’t have time to read all the comments, but I use pumpkin seeds instead of the cashews for a nut-free version. Also, when buying nutritional yeast look for “Red Star” or equivalent – it is even higher in B12 than regular NT
Amy-in-the-UK says
What a revelation! Made this for pizza tonight, as dairy really doesn’t agree with me any more. I used pine nuts as my husband is nut-intolerant and it was so nice, although I will add less salt next time. When cooked, it was kind of creamy tasting and so flavoursome. Totally made up for the lack of dairy. I’ve tried bean based ‘cheese’ sauces before but this will now be my go to replacement – and I’ve got plenty left in the fridge! Thanks for a great recipe
Alex says
Loved the recipe, but it still tasted a bit sweet, so I added about another 2 Tbsp nutritional yeast and 1.5 Tbsp of lemon juice. It gives the ‘cheese’ some parm-y bite!
Madhu says
Nice tip! Totally removes the cashew taste.
Christian says
Since i don’t like nutritional yeast I substituted it for pepitas. It’s still great!
Debi says
Greetings from Michigan!
Love this recipe. To make it even easier, I used almond meal. I just dumped everything in a jar, put a lid on it, and shook it until everything was mixed. Yummy!
Jill says
i have a salt question:
my sea salt is ‘Redmond ancient fine sea salt’. (from Utah)
i just made a batch of this ‘cheese’ and it’s pretty salty, but i think it’s supposed to be?
I usually cook with kosher salt and i’ve read not all salts are the same.
Just curious if your sea salt is super fine like mine or more like the texture of kosher salt.
Thanks!
Kasandra says
I love this recipe! Made it for the vegan meatballs and it had so much flavor between the nutritional yeast, garlic, and salt! Will definitely make again :)
Support @ Minimalist Baker says
Whoop! Thanks for sharing, Kasandra!
Carolyn says
I just have to tell you I just made this… and it’s really good! I’ve recently decided to stop eating dairy and Parmesan cheese was basically like my favorite thing. I’m so excited to try some of your other recipes!
Petra says
Can or should I soak the cashews?
I know a lot of people recommend this
Felicia says
Am also wondering if we must soak the cashews?
Support @ Minimalist Baker says
No, they should not be soaked for this recipe.
Meg says
Absolutely delicious. Even my non vegan family members loved it! This is something I’m always going to have in the fridge.
Support @ Minimalist Baker says
We are glad everyone enjoyed it, Meg!
Kaylynn says
YUMMMMM! This turned out so good. I originally made up a batch of this to use with your recipe for Eggplant Parmesan, but I have already found many other uses for it, including what might be my favorite- sprinkled on avo toast!!! I don’t ever want to run out of this stuff.
Katie March says
I made this in addition to your vegan Alfredo sauce.. holy yum!! So so good! Suffering with allergies to all sorts of things, and it’s so wonderful trying out your recipes and falling in love with ‘cheesy pasta’ dishes again!! Question.. what is the best way to keep the left over vegan Parmesan, and how long will it keep? Fridge or freezer?
Thank you!!
Katie
Giovanna says
How long will this keep in the refrigerator?
Rachel Moore says
What nut would you use if you can’t have cashews or peanuts?
Support @ Minimalist Baker says
Hemp seeds, perhaps? See the other comments above for tips!
Mary G says
This is super easy to make and is delicious! I made it for the second time today and this time added some hemp seeds after it was blended. My non vegan husband actually requested it!!
Jennifer says
Sunflower seeds ?
Anna says
HOLY SMOKES. This stuff is no joke, it’s so good!! Just made it for the first time and I can hardly stop eating it.
Support @ Minimalist Baker says
Yay!
Jill Robertson says
Wow! Nothing else to say but Wow! O and it is surprisingly parmesan like.
Support @ Minimalist Baker says
Glad to hear that, Jill!
Sadie McElrath says
I make this all the time and love it! I leave out the salt and don’t even notice. Sometimes I sub some pumpkin seeds for part of the cashews. My family also lives zero-waste, so I love that I can buy everything in the recipe from the bulk bins. Thanks for creating such a great recipe!
Support @ Minimalist Baker says
Smart! Glad you enjoyed it, Sadie!
Cindy says
Wow! the only food I have missed transitioning to a WFPB lifestyle is my cheese especially over pasta and in other recipes. Thank you so much.
Support @ Minimalist Baker says
We are glad you enjoyed it, Cindy!
anne says
Thank you so much! I have been giving everyone this recipe! I absolutely LOVE cheese and it has been so hard to give it up. All the cheese stuff I have tried tastes horrible so I would just do without but I thought I would give it one last try with your recipe since I had some raw cashews laying around. This is wonderful!!!! Granted it is not exactly like the real stuff but it has a fantastic taste on its own and it makes my plain pasta sauce not only edible but delish! Thank you again, I look forward to trying your other recipes.
Support @ Minimalist Baker says
We are so glad you enjoyed it, Anne!
Edith-Nicole Cameron says
For those who are nut free, a mix of 1/2 cup hemp seeds and 1/4 cup pepitas worked as a great substitute for cashews. This is delicious!
Carrie says
How big is the serving size for the nutritional information provided?
Beth Hanlon says
The ABSOLUTE BEST. A staple I make over and over again. Cashews are my fav, but I have also done walnuts and almonds, both delicious. Adds such an amazing flavour to everything.
Support @ Minimalist Baker says
Yay! Thanks for sharing, Beth!
Melissa says
This recipe is fantastic even my 8month old baby loved it! Thank you for making vegan recipes that are easy and simple.
Cici says
It is crazy how tasty this recipe is! I am ashamed that I didn’t try to make it earlier! I am in love.
AngieB says
Your Vegan Parmesan Cheese is fab – I absolutely love it :)
Scott says
Thank you Dana, I was looking for something to add some flavour to my pizza in addition to nutritional yeast
Support @ Minimalist Baker says
Glad you enjoyed it, Scott!
Erin Mae Spradling says
I found this so simple and easy. It taste very similar to grated Parmesan but more nutritious!
Support @ Minimalist Baker says
Woot woot!
Heather says
I’ve made this multiple times and it is delicious. However! I much prefer substituting raw walnuts for the cashews. For my palate it is SO much better! Buttery and salty and umami…
Marlee says
Dana- perfect recipe! I’ve been using it for weeks and love it, thanks for making it so simple!
CAROLINE says
This is a great recipe, tasty and easy to put together on a weeknight. I shared some with a co-worker who had forgotten her lunch at home and she wanted the recipe.
Meme says
If I had known vegan cheese substitutes could taste so good I would have tried this years ago. Better taste than dairy I dare to suggest and without the “barf smell” of dairy Parmesan!
Megan says
I am going to add this to everything, so tasty!
Ashley says
Just made this. So good! Thank you for sharing all of these wonderful vegan recipes.
Kate says
I made this about 10 days ago and kept the leftovers in an air sealed container in the fridge. Is it still okay to use?
Support @ Minimalist Baker says
Yes, it will keep for several weeks!
Tanya says
This turned out GREAT! We had just been using plain nutritional yeast on pasta, but this is so much yummier :) ! Based on some other reviews, I started out with 1/2 tsp of salt and found that it was perfect for us.
Support @ Minimalist Baker says
Yay! Thanks for sharing, Tanya!
Laana says
Great recipe! Just made it and used it in my first vegan risotto with asparagus ?. That’s about the only thing i’ve missed since going vegan. So easy to make, even with my basic Bosch blender. The taste is perfect and tastes so much like parmesan. Thank you!
Dora says
This is my go-to recipe for vegan parm! I didn’t modify the recipe at all…but have made it so many times now that I no longer need to measure the ingredients. This was a Godsend when I was first trying to roommate dairy, and I still love it!
Carren Larson says
Vegan Parmesan Cheese and 5 Ingredient Vegan Parmesan Cheese each call for 3/4t. sea salt and the accompanying 3 recipes, each using the vegan parmesan cheese recipe to start, call out 1/4t. sea salt. Is this a mistake ? Seems like an awful lot of salt.
Support @ Minimalist Baker says
Thanks for your feedback! Feel free to scale back on the salt if you feel as though it is too much!
CharleAnn says
I have used sun flower seeds and they tasted really good. Son has nut allergy.
one girl1 says
I am trying to make a creamy pasta dish that calls for ½ cup Parmesan Cheese , would the substitution ratio be the same, ½ cup of this vegan cheese?
Support @ Minimalist Baker says
Yes, I would substitute the same amount as regular parm!
Zac says
I make this recipe all the time. When I run out, I make it again. I love it!
Tammy Terrio Wallace says
Sorry if this has already been asked ( so many comments to sift through), can you also use roasted/salted cashews? Will it affect the flavour and/or nutritional component?
Support @ Minimalist Baker says
I think so! Let me know if you give that a try, Tammy!
Vedrana says
This was the first vegan parmesan I tried making, and it’s so good that I most likely won’t even try any new recipes. Simple, quick to make, tastes fantastic and keeps a long time in the fridge. I mostly use it to top off my pasta dishes, but it’s also fantastic for pizza. No local pizza place has vegan cheese, so I just order a cheeseless pizza and top it with this golden stuff as soon as it arrives. SOOO good!
Thank you for sharing! :)
Raschelle says
Really love this! Thanks for the recipe <3
Sara says
Can a big batch of this be made and stored? Does it need to be kept in the fridge or can it be kept on the shelf? All the ingredients on their own are shelf stable, so I’m curious. Thanks!
Support @ Minimalist Baker says
You could store it on the shelf, but it will keep longer when stored in the refrigerator!
Kelly says
Do the cashews need to be soaked first?
Support @ Minimalist Baker says
Not for this recipe!
Sue says
Made this tonight to go on pasta. It was a triumph. My 10yr old daughter wanted to know how I made parmasan without it being cheese! Thanks for sharing.
sam says
i used almond flour because i was looking for a way to use it up and it worked perfectly!! it tastes great and i normally cant stand nutritional yeast but in this recipe its perfect.
MJ says
Thank you, thank you, thank you! I made it exactly as the recipe is written and it’s fantastic. Used it tonight on zucchini noodle “spaghetti” with “meatballs” and it was amazing. I’m not currently vegan but working my way there and have been trying every “cheese” recipe I can find lol. This is hands down the best!
Contrary Mary says
How well does this melt (e.g pizza topping)? — thank-you!
Sam says
Dana, this is incredible! So so simple and absolutely delicious!!
I think I’ll need to make a bigger batch next time – definately putting this on everything!!
You and your husband’s blog has opened my eyes to how quick yummy food can be made, and after just transitioning to vegan you’re making cooking so exciting and delicious!
Thank you so so much!
April Hankins says
Just made this to top a sweet potato lasagna and will use for minestrone later this week, thanks, helpful and delicious! Always helpful to find cheese options in the vegan world!
Elsa says
seeing an advertisement with a rare steak on a vegan page – so annoying. Walmart, btw.
Katie Kelly says
This was delicious! It seemed a little on the salty side, but that could be because I was eating spoonfuls of it… I used whole, raw almonds, and the texture and flavor are great! I’ll definitely be making it again!
Vanessa Gibson says
Hi Dana!! This is my first time giving a comment – but I have made so many of your recipes, but this one and the red pepper roasted pasta are my favorite!!!!
Thank you so much!!!
Vanessa
Raquel says
Amazing!!!
Chrissy says
Delicious.
Monica says
Oh my goodness we my daughter and I just made this and it is awesome!! We taste tested it with the store bought vegan Parmesan cheese and we both agreed it is so much tastier. Guess I will be saving some money by making my own from now on. Thanks so much!
helen rossiter says
hi dana, can i freeze this in ?
Helen.
Hari Simran says
I made this with raw pumpkin seeds which I dry roasted myself and it came out great! I used a little less of the pumpkin seeds, about 1/2 a cup. I made it with Pumpkin seeds because of sensitivity to Cashews and Almonds. Thank you Dana for the inspiration.
alyse says
Easy peasy. Love this.
Alex says
Anybody tried it with regular salted cashews (not raw)?
Support @ Minimalist Baker says
Hi Alex! Raw cashews are needed to achieve the right texture!
Alexandra says
Wow! Simply amazing. Even my non-vegan family likes it!
tony says
Hi
I love your site thank you for posting it
Could you clarify your instructions for the cashew cheese
It shows 3 Tbsp (9 g) nutritional yeast and in the picture it shows 3 tbsp nutritional yeast
Thank you
Support @ Minimalist Baker says
Hi Tony! You’ll want to add the 3 tbsp of nutritional yeast along with all ingredients to a food processor and mix/pulse until a fine meal is achieved. Hope this helps!
Tony says
Thank for your reply I am looking forward to making it
Tony
Steph says
Do i soak the cashews?
Doris says
I made this last night and learned that it’s not helpful to soak the cashews as I normally do in water for a few hours. They went in wet to my food processor and the result was a gummy mess. It still tastes great but doesn’t have the consistency or texture of Parmesan cheese. I’m not giving up though! I’ll try this once more with dry cashews.
Toni says
Absolutely fantastic!!! Thanks for sharing!!
Hannah Wolfe says
OMG don’t soak the cashews first :(
I was making a bunch of cashew recipes and most of them say to soak them, so I have cheesy cashew butter :(
But the flavor is excellent! I can’t wait to try this again without soaking them lol.
Angelica says
I didn’t have garlic powder so I substituted both the salt and the powder for a tbs of garlic salt, still delicious.
Michelle says
Oh my goodness! Dana, thank you so much! ♥️ So easy and so good!! I’ll look to see how else I can use this yumminess!
Support @ Minimalist Baker says
We’re so glad you enjoy it, Michelle! We use it often =) Here are a couple ideas for inspiration: https://minimalistbaker.com/easy-vegan-lasagna/ and https://minimalistbaker.com/grilled-romaine-caesar-salad-with-herbed-white-beans/.
Michelle says
Thanks for the suggestions, Dana. I actually made this for your lasagna but couldn’t find vegan lasagna noodles so I used the penne pasta I had and instead it was a pasta bake. I used it last night on your minestrone that MIL really liked. Sooooo good and I’m so glad I have this to use on things! Thanks again!
Steve says
Just made this again. So tasty, so easy, so great to just have around. Better than the “original.”
Wendy says
My 10 year old son is allergic to all nuts EXCEPT ALMONDS. Ou family is strictly plant based…do you have a suggestion for substituting the cashews? Even though we love being vegan I personally miss parmesan on my Italian dishes! Do you think slivered almonds would work?
Thanks so much,
Wendy
Telluride, CO
Support @ Minimalist Baker says
Hi Wendy! We haven’t tried it, but many have and had success with using slivered almonds!
Brooke Lundin says
I made this tonight and it was sooo easy and sooo delicious! My husband and 6 year old sprinkled it on everything (veggies and pasta) and we all agreed it tastes better than real parmesean. Thank you for the recipe!
Kathy says
I grate some Brazil but right over my plate.
maurice says
but or nut???
Jennifer says
This is so delicious! I enjoyed it on pasta and will add it to my cauliflower crust pizza! The flavor is amazing. Thank you so much for creating and sharing!
Rachael langston says
Is there a special way to store it? How long will it last? Thanks!
Support @ Minimalist Baker says
Hi Reachael! Store in the refrigerator in an air tight container to keep fresh. Lasts for several weeks!
Marissa says
This is amazing. Has a perfect texture and the flavor is incredible! Great recipe.
Jessica says
Absolutely perfect! A delicious substitute that I’ve made over and over again. Thanks for sharing, it’s SO GOOD!
Marie says
Hi do you think it’s would be ok to replace parmesan in a caesar salad?
Support @ Minimalist Baker says
Hi Marie! That should work!
Mary Wolford says
I put this on popcorn. AMAZING.
Victor @ ifoodblogger.com says
I was a little skeptical but decided to give this recipe a try as we use Parmesan often in our cooking – not hearth healthy, I know. I tastes amazing, not the same as the real deal but I totally see myself using it in my cooking on a regular basis.
Nicole says
So happy we discovered this! My husband and I love this and put it on/in EVERYTHING! Perfect topping for pizza, salad, soups…literally I would love to just eat this with a spoon. Thanks for the recipe. I did sub a clove of finely chopped garlic for the garlic powder because that’s what I tend to have on hand.
Margaret says
Thank you Dana this is delicious!! We always keep it on hand now. I also use it to make my 2 year old daughter’s vegan mac&cheese. We blend 2 Tbsps of it with 2 Tbsp EV Olive Oil + 1/4 cup unsweetened organic soy milk + tumeric (for color and health). She would eat it everyday if I let her.
Nora G says
I substituted almond meal as i did not have the proper equiptment
I used a touch less nutritional yeast as I hate the stuff normaally but it tasted fine in the meal. I also added a couple of drops of lemon juice.
Both vegans and non vegans agreed it was good.
Boiling spaghetti as i write this.
Debbie Mickow says
Your recipe Dana was perfect as is, as always. I wanted to experiment a little and, added half cashews and half almonds. It was so, so GOOD!!!!!
Debbie Mickow says
Sorry for double post lol
Debbie Mickow says
Your recipe Dana is perfect as always. However, I experimented a little. I added half cashews and half almonds. It was so tasty!!!!! Thank you again for another perfect recipe..Love Parmesan xoxo
Aleshia says
I substituted the cashews hews for pine nuts (allergies) and it worked so well. Doubled the garlic powder and used onion salt instead of plain salt. Beautiful and will be used regularly in to kitchen!
Jacki says
Just made this and it is good. I will definetly continue to use it on my pasta recipes!
Juli says
Maybe because I’ve only recently given up dairy, but this didn’t really taste like Parmesan cheese to me. Having said that, it was delicious in its’ own right (I caught myself eating some by itself by the spoonful). And talk about easy! Less than five minutes, start to finish, including measuring the ingredients and dragging out my mini-prep processor from the cabinet. This is a keeper.
Bernie allfrey says
Delicious ? Doesn’t taste like Parmesan cheese but so so do tasty
Holly says
I have made this so many times but I wanted it a little different this time to more easily get omega 3s. This time I subbed walnuts in an exchange for cashews and it was a delight. I loved it! I can’t say that is as delicious as the cashews but it still tuned out really good tasting in my opinion.
cheryl says
Do you soak the cashews first?
Support @ Minimalist Baker says
Hi! Don’t soak the cashews otherwise it will end up gummy!
Lynn says
I love this recipe and make it weekly. My husband loves it and puts in on everything! Thanks for the Delicious!
Monica says
I was surprised at how well this worked! Thanks!
TINYT says
Thank you, thank you, thank you! Parmesan cheese is the only thing I have missed since I went vegan. This is fantastic! Thank you again!
Sas says
*I, not she
Sas says
OMG I would have never believed this could taste like Parmesan but it actually does!!! I used half slivered almost nds half cashews as she thought cashews alone would be sweet. AMAZING. thank you so much for sharing!!
Irma says
Do you need to soak the cashews before blending??
Rachael says
Oh my word, this is just a game changer!!!
Jess says
Thank you for sharing! I am newly vegan and made this to go with my mushroom risotto, delicious!
Donna Flores says
Can you use this vegan parmesan cheese be used to to make pesto?
Thank you,
Donna flores
Support @ Minimalist Baker says
Hmm I am not sure, but we have an easy pesto recipe for you here!
Donna Flores says
Thank you very much!
donna
Helena says
Ok, a question: If cheese is needed in a recipe why not just add nutritional yeast? Too “funky” & the addition of cashews or almonds decreases that? I’m only asking that I often have “nooch “ on hand but not a batch of prepared vegan “cheese”…
Since this recipe has just a few ingredients, can I “fudge” adding just nutritional yeast in an emergency? Anything you can suggest?
Support @ Minimalist Baker says
Hi Helena, the vegan parmesan cheese adds both a cheesiness and a richness in recipes. It will sometimes work to just sub nutritional yeast, but we’d suggest using a smaller amount of it. How well it works will depend on the recipe. Hope that helps!
Amandine says
Hey, how and how long can I keep this mix for ?
Thanks !
Support @ Minimalist Baker says
Hi! It will last for several weeks if kept in the refrigerator!
Amandine says
thank you !!!
Diana says
Has anyone tried this with almond meal??
Jessica says
I usually have a batch of this in the fridge as it’s a staple for me. I love it. I have discovered a new way I like even more. I add a fresh clove of garlic (or two) with or without the garlic powder. Then you get these cheesy/garlicky clumps in your pasta and it is to die for. Thanks for this fabulous recipe!!
Lana says
Made this and it was lovely. My 9 year old loved it as well and he’s picky.
Lana says
Oh and forgot to mention, I made it with a mix of macadamia, silvered raw almonds, brazil nuts and walnuts. I think you can use many different nuts – whatever you have on hand.
Rebecca says
I LOVE this vegan parmesan. Not exactly like real parm of course, but adds that extra taste I was missing! Flavorful and totally addictive!
Thanks so much!!
Judith says
I love this stuff so much, I could eat it by the spoon full. Great on cauliflower pizza, pasta dishes, even mixed into a bowl of leftover quinoa or brown rice for a quick little snack!
JennD says
This is AMAZING!!!! I’m mak meatless meatballs!!!! Thank you Dana!!! My amazing lifesaver!!!!
Honey says
Super-picky family loved this. One vegan kid, one “regular” kid, and two gluten-free/dairy-free people gave it the thumbs up! Yay! I haven’t had too many “wins” yet with this new way of eating.
Debi says
This is amazing! Perfect balance. Everyone loves it!
Logan says
I was really missing parmesan cheese after making a diet change. This recipe is excellent. I first tried on plain ole spaghetti and sauce, and it was quite satisfying. It added a nice texture and put back that savory added taste I was missing after cutting out real cheese. I then made a cheese-less pizza. Bought some dough at the Italian grocery store, added some sauce, sautéed onions and garlic, oregano, pepper, olive oil, chopped up sardines (no added salt in spring water), and then the vegan “cheese” from your recipe. Came out really nice. I did not miss the mozzarella cheese too much. Didn’t burn the roof of my mouth either! Thank you for the great recipe.
Karrie says
can you use roasted cashews?
Support @ Minimalist Baker says
Hi Karrie! I think so, but I haven’t tried it so I can’t guarantee the results.
Karina Rauff says
I just discovered your page, and I’m already loving it.
Being from Europe, I especially appreciate the recipes where you also include weight measures when using cups. Sometimes this can be the barrier when choosing which new recipe to try out.
Thank you!
Gina says
Hey, y’all! I just found this blog and recipe. Not sure if anyone has already related this but in case they haven’t, for all the ALMOND users, you’re doing too much work….just use the almond meal already processed and you won’t risk over-processing the almonds (or any other nut for that matter when you purchase that particular nut in a “meal” or “flour” grade). It works great.
Great blog! Thanks!
Angela says
Our toddler has a severe allergy to cashews (but my husband and I do not.) I know a lot of vegan recipes out there call for cashews. Anything else I could use instead and get similar results? Also, I LOVE your website and have tried several recipes- they all taste great!!! :) The pictures are so beautiful and recipes are easy to follow!
Support @ Minimalist Baker says
Hi Angela! We haven’t tried this, but other readers have suggested using sunflower seeds (without the shell) as a nut alternative for the Vegan Parmesan Cheese. As for other recipes, it will definitely vary but sometimes tofu can be used in place of cashews! Check out the comments from other readers, they often have great suggestions for substitutions!
Jenifer says
I was making some pasta and remembered reading this (have recently discovered your blog!) and thought “well – why not throw it together”… and that’s all it took and the whole family is hooked! It’s so incredibly quick and easy (and rather guilt-free since – it’s so healthy). We’ve been pushed down the road to more and more vegan eating by our kid’s deadly allergy to milk… so this is amazing. Totally satisfies the other kid and our old cravings. Very yummy!
CC says
This “Parmesan” has become a staple in our house. It is utterly delicious and I find myself sprinkling it on just about every savory food! Nutritional yeast offers numerous health benefits so for those of you who are asking about omitting it from the recipe, it is worth tracking it down for that reason, in addition to the flavor it adds.
Dawn Powell says
Going to have a crack at making this today, so that I can then make the vegan mac cheese!
I’m from England and just want to say that I love the fact you put weight measures in your recipes as I much prefer to cook by weight than cup measures! Thank you.
TexasTripletMom says
I made three batches of this before i finally settled on a combination i felt comfortable with. I used ‘NOW’ brand de-bittered brewers yeast and with 3Tbsp the ‘cheese’ was very bitter. I was worried about making my famous chicken parm (all the work of making my homemade tomato sauce) and having a strange bitter aftertaste. *BLEH* – so i tried dropping it down to 2 Tbsp — a little better. Still there was that bitter aftertaste. And then i dropped it to 1 Tbsp, and while it’s def milder and less cheesy at least it’s not extremely bitter.
I also upped the garlic and salt by about 1/8 tsp.
I may wind up skipping the ‘parm’ in my chicken parm — i’m going to try it both ways, i’m just not sure this ‘cheese’ will add the proper flavor quality. I’m still worried about it tasting bitter. And without the yeast it’s just nuts and garlic *rolling eyes*