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!
Prep Time 5 minutes
Total Time 5 minutes
Servings: 16 (1-Tbsp servings)
Category:
Cheese, Vegan
Cuisine:
Gluten-Free, Vegan
Freezer Friendly
3 months
Does it keep?
3-4 Weeks
Ingredients
- 3/4 cup raw cashews
- 3 Tbsp nutritional yeast
- 3/4 tsp sea salt
- 1/4 tsp garlic powder
Instructions
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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.
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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!
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 Per Serving (1 of 16 one-Tbsp servings)
- Calories: 44
- Fat: 3g
- Saturated fat: 0.6g
- Sodium: 92mg
- Carbohydrates: 3g
- Fiber: 0.7g
- Protein: 1.8g
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
This Vegan Parmesan is just delicious! My entire family loves it – even the lone non-Vegan.
We just made your Vegan Pizza tonight and this was just perfect on it. Thanks so much!
I made a vegan pizza and made this “cheese” tho without the nutritional yeast…yummy…totally good!
I was totally going to ask if you could leave out the yeast! Did you just use the cashews, garlic powder and salt?
Hi! The nutritional yeast is what gives the vegan cheese it’s nutty cheese flavour but can be left out if not preferred.
IS there any substitute for nutritional yeast
Some nutricional yeast has added v.B12 so it is better to put it in and this also gives more of a cheesy flavour. If you add a little miso and water to this mixture it can be used in sandwiches as a cheese spread.
chantelle (Glada’s mum!)
Good you wrote that because I have no nutritional yeast but still want to make this! Shall do ??
You should buy some nutritional yeast from the bulk section of a store! It is a fantastic vegan cheesy flavor!
Thanks I’m glad it worked as yeast and me have finally broken up! So good to know it is still ok without it.
I added dry oregano and basil. Nice touch!
Hi, I just want to let you know that nutitional yeast is a non-activated form of yeast, so it is different than most traditional forms of yeast and according to much info found on Google it is safe for those with gluten intolerance, etc. Or Candida. I recommend doing your own research, but I just wanted to let you know, as I felt the same way before I found out and now I love adding it to foods! :)
In addition to your excellent comment, I would like to add that many women suffer from Candida and do not realize aspartame causes yeast infections. I suffered with them for years back when one had to have a prescription for the medication for it. My primary drink at that time was sugar-free Kool-Aid. My husband read the insert on the Monistat which stated said fact. I haven’t had Candida in 28 years.
nutritional yeast is usually inactive..
Could I use almonds instead of cashews? Only because I cant have cashews
No. They won’t have the right texture or taste. You can use walnuts though.
How about Macademia?
Actually I much prefer to use almonds – cashews are too sweet in this. I haven’t tried walnuts but almonds are delicious.
I’m so glad that you posted that as I don’t like cashews and was wondering about what could be substituted. I’m looking forward to trying it.
I use almond flour for mine.
How did it taste?
If you use almond flour (instead of actual nuts) what quantity do you use?
Bless you for posting. My daughter is allergic to both cashews and walnuts — but almonds are a favorite!
Thank you for this. I know this is an old post, but we have cashew/pistachio allergy with one of my kiddos combined with me unable to eat gluten or dairy. Every cheesy recipe has cashews and it makes me so sad, as me being selfish, wants some cheesy yummy fun, too!
Hi! We’ve heard that brazil nuts yield a similar result. So try that first! Otherwise, I would recommend trying a mixture of 2 parts blanched almonds to 1 part hemp seeds. Good luck!
I used slivered almonds, excellent result.
I’ve used almonds for this recipe often, and they work fine. This vegan parm, with all sorts of nut variations (walnut, pecan — a bit sweet, but works in a pinch — macadamia), has become a staple in my kitchen!
Yay! Thanks for sharing, Hannah!
What food processor is this?
This one :D
Thank you so much!
Can you tell us the food processor? Link is broken.
Hi Maya! Here it is!
My husband is allergic to cashews. Is there any other type of nut that I could use as a substitute?
Is this the unnatural vegan?
Thank you Hannah!
I actually find the flavor of the cashews to be too sweet for most of the savory recipes that call for them. I never understand why cashews are so overused, when there are so many other nut alternatives that taste fabulous. My favorite for the vegan Parmesan is Brazil nuts, hands down. I’ll often add a few almonds or pecans or both, sometimes walnuts, in addition. I’ve used this in recipes and you would swear that I have used actual Parmesan cheese.
Brazil nuts? Oooooh. Ya. Those, I bet are rather appealing for this cheese, huh? I don’t think I would have tried them… But now that you mention it… The texture of that nut would be amazing, especially when using it as a topping on baked items. Thanks for the bug in the ear!
Be careful, Brazil nuts are high in selenium and if you eat alot of them you can overdose on selenium.
I onced overdose on selenium with Brazil nuts. When I made brazil nut milk and drank like one liter in a go. Nothing severe, I just felt very weird. I don’t remember the exact symptoms it was like two years ago.
Of all the things in the world, I am only allergic to Brazil nuts. I wouldn’t have even thought to use those in this recipe.
Can you give me the recipe thank so much
Would you have any ideas, on making this nut free, please ? Due to numerous allergies.
Hemp seeds are a good substitute :)
If this recipe does not work for your diet use mine: equal parts nutritional yeast and hemp hearts (or hemp seeds). Spin it in a blender or processor and you’re done.
What recipe is yours for Parmesan cheese?
Pumpkin seeds also work very well in this.
Thank you for sharing! I’m deathly allergic to all nuts and was hoping I could sub pumpkin seeds! ☺
Use macadamias
I actually used slivered almonds without the peal for over 1/2 of the recipe because I did not have enough cashews. Absolutely delish!!!
I think almonds without the peel and slivered like I bought at Trader Joe’s would also work just fine.
If you have a nut allergy, I would suggest substituting the cashews with sunflower seeds.
Wow….
My daughter does to so I wonder how much sun flower seeds
Thank you! My partner has a nut allergy and I was wondering is sunflowers would work out. :)
I always make this with almonds and they are perfect for it. I don’t like the cashew version.
This is amazing with Brazil nuts!
I have used almonds on a eggplant meatball recipe and it was delicious!!
Yes! It’s also delicious!
Blanched almonds work just fine, as do blanched walnuts. (The unblanched nuts are okay, too, but the “skins” do change the texture and appearance slightly.) I even used a few Brazil nuts once when I ran out of both cashews and almonds and was desperate. They weren’t bad. I’ve also used almond meal and a mixture of the above nuts at various times. I think each nut gives a slightly different taste, but I love them all. I also add a bit of onion powder to my nut parms. Yum!
Macadamias sound wonderfully rich, but they’re more expensive than the other nut options around here.
But you can substitute the cashews for macadamias. I tried this last night with macadamias… it was AMAZING!
As I am due to health issues on a low calcium diet, I use pine nuts for this recipe. I just love this “cheese” Used it yesterday on my kolhrabi risotto. Perfect!
I made this recipe for my aubergine lasagna, for a birthday party vegan feast. It was delicious and it melted!! Well, a little, but it did. It was so easy to make.
When it came the time to prepare the second batch, I became more adventurous and tried slivered almonds mixed with the cashews as well as doubling the garlic and adding a sprinkle of paprika. “Deliciousness itself” according to one of my friends.
Thanks to Marija for posting about substituting cashews for pine nuts. I’ll try toasting half of them when I prepare this Parmesan again.
You can totally use almonds – I have made it both ways.
(I think) Any nut that can make a creamy nut butter would probably do well (if not cashew then almond or peanut, macadamia, maybe even soybean? Experimenting is the way to go but with almonds I would reccomend skinless raw almonds.
Yum! Made this tonight to put on pasta & to keep in my fridge….really good, so fast, and better than the processed vegan stuff they sell in the store.
Great! Glad you liked it, Lauren!
I’ve been making this with cashew flour which is finely textured.. do you think it’s better to use the whole cashews instead? I think it might affect the flavor in the end as processed (ground) cashews probably lose flavor after awhile…?
I have been wondering if anyone has tried using nut flour to make vegan cheese. I do not have anything that will process the nuts enough and can’t afford to buy anything that will. Any advice would be greatly appreciated.
Do the cashews need to be soaked first?
NO do not soak the cashews! or you will end up with a gummy parm …
Thanks!
This is my problem right now! Made some it was fine dumped everything else in to make a big batch and some of the nuts weren’t dry
Wow, Dana, this sounds fantastic. A must try for me, thanks!
What brand of nutritional yeast do you use? I’ve only tried it from bulk bins at Whole Foods and wasn’t impressed. Thanks!
Hi Stephanie I realize your question was from over a year ago and you’ve probably found a brand that you like, but I love Kal Nutritional Yeast Flakes and I buy it on Amazon :-) it’s yummy
Hi, by food processor do you mean blender? Wondering, because I’m not sure you could feed the small portion through and then pulse with a food processor.
I meant food processor, but this would work in a blender as well (depending on the model).
it also works with a coffee grinder
Very tasty. Used roasted no-salt cashews. Used garlic granules from Earthfare. Family consensus is that they produce a really terrible smell. Will perhaps try a tiny bit of raw garlic instead.
would “Bragg Nutritional Yeast Seasoning” work?
THANKS
just made it with that, and it’s delicious! This is a little salty though, so maybe only 1/2 tsp salt??
Sure! Reduce it to taste.
re nutritional yeast – apparently the fortified (sometimes called “red star”) is better to use.
I don’t use any salt, just pumpkin seeds, a few cloves of raw garlic, and the nutritional yeast, and I have a mini food processor which does a great job.
Do you roast the seeds or are they green and raw?
I just made this and it was brilliant! Other vegan cheese recipes have called for lots of ingredients, but this was so simple and easy. I think I will be making this for years to come! Thanks so much!!!
I agree…other recipes I have found are too much work! I love this with the almonds!
What brands of nutritional yeast do you recommend? I’m just beginning a dairy free journey and trying to do all the right research so I stick with it! I’m so excited to use this to make your eggplant parm recipe and to stop the spinach and kale dip with it. Thank you for such an intentional, tasty, and healthful site!
I just get mine at Nature’s Own – only one I’ve ever tried!
I love Red Star brand, but I can’t get it in Germany. : (
Hi Dana
Can you use walnuts they are similar texture?
I have made other vegan cheese that way?
Thank you Carrie 0:)
I think so but I haven’t tried it myself. let me know if you do!
Wish I could post a photo comment! Just made this and it’s brilliant, thanks!
I would like to make you vegan parmesan cheese but I am allergic to tree nuts is there an alternative I can use? Sunflower or pumpkin seeds?
Thanks
Alan
I’d use either, but just make sure they are without the shell.
I wonder if i could use tolled oats, instead of seeds?? My allergic dearest isn’t too keen on seeds, unfortunately :(
I use sunflower seeds and hemp seeds and works out great!
Just wanted to let you know this recipe totally rocks! We are not vegan but my 1.5 year old has a lot of food allergies – especially egg and dairy – so getting her the right nutrition can be tricky. I tried buying her vegan cheese at the store but most have pea protein, which she’s also allergic to! I’ve made this cheese four times now and she’s even started saying “cheese” because she loves it so much! I subbed walnuts because she’s allergic to cashews too. Came out so great. I think the flavor is awesome! Thanks so much for sharing this awesome recipe.
So great! Thanks for sharing, Kate!!
Hey Kate,
have you heard of the Naet System of Allergy Elimination. Find a practitioner near you and check it out. Works with children very well. Peace
Can it be made without the yeast?
It’s the nutritional yeast that gives it a cheesy flavor.
I am wondering also about what can replace the yeast as it causes me terrible gastro problems.
Love Minimalist Bakers recipes, they will always be great!
If anyone knows a replacement
please advise.
Thanks
I couldn’t find yeast but still wanted pizza so made this with just cashews, garlic ganuales and salt. I can’t comment on the difference but thought it was brilliant even without the yeast. I sprinkled a layer straight onto sauce, ingredients and then final top layer before baking. It just gave it a little extra something when you’re use to no cheese at all. Once I find yeast I will definitely try proper recipe though. I also use pita bread as a base so the pizza only really needs to toast in the oven.
Try some cornmeal (fine grain) in place of the nutritional yeast. I have used this and it works. Oats will work too but the taste will be a little different.
Nutritional yeast is de activated so it won’t cause gastro upset like normal yeast! Xx
Quick and easy to whip up and really adds an easy kick of flavor to whatever we are eating. We sprinkled some on soft pretzels last night. Nom Nom Nom.
Another FANTASTIC and simple recipe! And cheap too :-) I had everything but the $2 worth of cashews at home. I put this on top of a chickpea lemon salad and it was just perfect. I think I’ll have some spaghetti tomorrow just as a vehicle for this cheese. Thanks!
As a new vegan I was a bit apprehensive about trying this, but I was happily surprised how good it was. I didn’t miss having real parm on my pasta last night at all. The biggest surprised was that my wife even liked it (who is not vegan). Thanks for the great recipe.
this is AMAZING. thank you. I’ve had it on pasta (great!) and today i had it on fried plantains (OMG) :-) All-around great substitute – thanks! And super easy to make. I store it in my fridge an an old jam jar. so glad to have found this recipe.
Just made this and OMG….amazing! In my opinion it tastes better than the ~real thing.
This parm is the bomb! I’ve shared this link with SO many people, including UC Davis Integrated Health 21 Day Vegan Challenge group. It is a life saver…literally!
Really easy to make. Used peanuts instead of cashews and it still tasted great! (Although, it might taste better with the cashews, I haven’t tried it yet). Way better than anything you could buy at the store. Thanks for this!
Thanks for sharing, Emily!!
Heya,
I’m super excited about trying this recipe as I’m allergic to dairy, but my boyfriend is allergic to cashews.
Any good nut substitutes so i don’t make him sick with my food cravings? : P
This has been an ongoing issue with vegan cheese and cream sauce recipes
I’ve heard that brazil nuts yield a similar result. So try that first! Otherwise, I would recommend trying a mixture of 2 parts blanched almonds to 1 part hemp seeds. Good luck Elise!
This vegan Parmesan cheese is fantastic. I used it in the polenta recipe and a hummus pizza recipes I posted on my blog this week. Thank you for always providing great content. Your site is an inspiration in so many ways! :)
So simple! Should this be stored in the fridge? And up to how long will it stay good for?
I store mine 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
Could you keep it at room temp? Considering taking this backpacking in a week.
Hi! I would refrigerate it up until you go backpacking and then it should be okay during your trip. Let me know how it goes!
Had it in the fridge until Sunday afternoon, used it Monday night and Thursday night. All was fine and tasted great. It never got above the mid-50s on the hike so that helped. Yay!
I just made some and I LOVE it! Now if I could only find a good substitute for cottage cheese.
Can I use instant dry yeast for this recipe?
Nutritional yeast is not available in my country. Thanks!
No you can’t… Instant dry yeast is used for baking. Even Brewer’s yeast is different.
I did it with brewer’s yeast and it works perfectly!
I don’t think so, unfortunately. That’s what makes it cheesy!
Finally, thanks for this simple and doable recipe! I will be making this very, very soon.
I’m excited to try this… I’m currently in the market for a food processor, as well as a blender, do you have any recommendations? Thanks!
I just wanted to say thank you so much for this recipe and your Cheese Cracker recipe! My daughter found our her lifelong migraines were caused by dairy, wheat, egg and cane sugar allergies and she is going crazy for cheese and pizza. I am very grateful to you for sharing this recipe! It has made this transition easier for her.
Made it! Love it! Thank you Dana! <3
Oh, my goodness!! I made this parm cheese using walnuts. It was the absolute BOMB!!!!!!! I haven’t used it on any foods, yet, I just eat it out of the spoon!! It is so GOOD!! Now, I have to make more, so I can try it on broccoli tomorrow night.
Oh, wait, I lied. I did use some, with some vegan pesto over spaghetti last week. Deeee-lish!!!!!
Wonderful! thanks for sharing, Jonette!!
Does the cashews have to be raw or will pasteurized work as well??
I think pasteurized will work, but I’m not sure! Let me know if you give it a try!
All cashews are steam pasteurized even if they say raw because the plant they come from is poisonous to many so they must be pasteurized to sell. Maybe if you go to Columbia you can get fresh ones. I also would love to know what people substitute for Nutritional yeast for someone with Candida.
I have read this in another page. It may help you:
“Nutritional yeast is a very popular food product with vegans and vegetarians. Nutritional yeast AKA nooch, yeshi, savoury yeast flakes or brufax, is a deactivated yeast product. It is NOT brewers yeast. The yeast is cultured for several days in a nutrient medium which is normally a glucose product sourced from sugarcane or beet molasses. After being cultured, it is deactivated under high heat and processed ready for consumption. There is no need to worry about getting a yeast infection as the production and high heat process guarantees the product to be free from candida albicans, seen in thrush infections”
Hi! This sounds amazing! I was wondering if anyone knows of a substitute for nutritional yeast though…I have systemic candida and have been told by my naturopath that nutritional yeast is not good for someone with overgrowth of yeast. Any suggestions? I have a bit of a restriction because I have Celiac, and am allergic to dairy and corn also. Thank you for any input!
~Deborah
Hi Deborah, I just read that in another page.It may help you. (In case of doubt ask a proper Nutricinist as I did, because I’m not):
“Nutritional yeast is a very popular food product with vegans and vegetarians. Nutritional yeast AKA nooch, yeshi, savoury yeast flakes or brufax, is a deactivated yeast product. It is NOT brewers yeast. The yeast is cultured for several days in a nutrient medium which is normally a glucose product sourced from sugarcane or beet molasses. After being cultured, it is deactivated under high heat and processed ready for consumption. There is no need to worry about getting a yeast infection as the production and high heat process guarantees the product to be free from candida albicans, seen in thrush infections.”
I made this exactly as the recipe stated buy it got all stuck together?? What did i do wrong? I got raw cashews from trader joes and everything blended is not powder… Could the oils in the cashews have caused it to clump up?
You must’ve blended too much! It only takes a few pulses!
This is so simple and so tasty it’s unbelievable. Many thanks for the recipe.
I’ve come to terms with the fact that dairy and I don’t get along so well anymore. This vegan parm is awesome. I’ve made it using other recipes (mainly with pine nuts) and find this is much better. The cashews keep it “drier” and more parm-y.
Really liked this. Used a tad less nutritional yeast as I’m not a huge fan of it. Great to have some parmesan now to put on my pasta. Like alot of people that switch to a vegan diet, cheese is the one thing that I miss on certain things. Mainly parmesan for pasta dishes, and mozzarella for pizza. Still looking for a good vegan substitute for mozza (NOT a fan of Daiya cheese), but atleast I’m set for parmesan!
Great + stretchy mozz substitute
Do you think fresh garlic would be okay? I’m not too found of dried. Thanks and can’t wait to try this with your stuffed mushrooms this evening :)
I made the vegan pares an cheese. All I can say is “Outstanding!” I am going to share this with my boss. It is understandable why you go through so much of it in a couple weeks.
This is a very simple and delicious recipe!! I was going to half it until I saw that it keeps a while in the fridge. This was delicious on my veggie pizza!
hey – great recipe – thanks for posting. Really appreciate it.
(non Vegan from Australia)
So wonderful! glad you’re enjoying it!
Thanks so much for posting this recipe. I’m not a huge fan of cheese by itself but this tastes great! I was skeptical at first but am pleasantly surprised. You rock!
Dan
Thanks Dan!
Breastfed daughter shows signs of dairy allergy, so I was looking for dairy-free popcorn options. Nutritional yeast on its own really fell off on oil-popped corn. Used Bragg’s (only brand available at my store). Raw cashews ground into a powder (not a butter!) with this parm recipe makes an EXCELLENT popcorn topping! Back to eating the whole bowl…
Garlic powder (used McCormack) is not exactly the same as dried garlic, in my experience, and its flavor is more of a shaper than a discernable garlic presence. I’m a little horrified at the idea of using fresh garlic because of the juice factor, so someone fess up if it actually works!
I always use fresh garlic in this recipe for the flavour and it works fine!! Enjoy!
Thought I had taken the recipe from this website but realised I had used an American website.
Made this for my Daughter former vegetarian now vegan. Who had eaten pasta for breakfast (independent student, lack of funds) anyway totally agree this is fantastic. I was happy as a mum store cupboard food tasted so much better and she got her vitamin b from yeast protein from nuts. Gave the recipe to local wholefood store in Tavistock Devon who helped with the ingredients. The american recipe said unreconstituted yeast (dried powder) whilst no garlic in that one it tasted amazing. Went back to store with sample and gave them the recipe as lady who served me and suffered with migraines couldn’t eat some cheeses. PS love your recipe for falafels
Hi everyone! I just want to share that when I am extra lazy…er…time crunched, I have used almond flour with great success for vegan parmesan. No gadgets, just a couple tablespoons of nutritional yeast and almond flour in a bowl with a little salt and garlic powder, mix with a fork to combine. Comes together in less than a minute : )
Love it! We put it on pizza and I put it on my salads like I used to with the highly processed soy parm. Thank you!
How long would this keep for? Can you make a batch and store it in the fridge?
Yes! I do that and it keeps for about a month.
Can you freeze it for 3 months tightly covered?
Yes, that should work!
Thank you very much! I love your plant based recipes! Mary
Wow! This is delicious! I used less salt because my pallet isn’t that into salty flavors aand because I try to eat low sodium as much as possible. Even with less salt this is fantastic–even down to the mouth feel of it! Thank you so much for sharing it with all of us who follow your blogand use it as a “go to” resource when stuck for a new and delectable gastronomy experience. I’ve shared it on Facebook too :)
Brilliant recipe, thank you!
I had managed to use up the last of my garlic powder in last night’s dinner and had to look for a subsitution. I borrowed some garlic salt from the neighbors. Using it in place of the salt and garlic powder for flavor worked but there was a bit of cornstarch in the salt, so it is clumping like a nut butter. Still extremely tasty but not quite it. Wanted to pass that on so no one else makes the same (delicious) mistake I did.
Oh, my carnivore neighbors got a sample with the return of the garlic salt and they were amazed. “This would be great on roasted veggies… or CHICKEN!” I got a good laugh from that last one.
just tried this recipe. vegan parmesan cheese. i had to put the jar quickly in the fridge because i could just have it spoon by spoon. really totally delicious. and got the nutritional yeast at the pharmacy in switzerland since i live in zermatt high up in the mountains and its not really a vegan or vegetarian village. tomorrow i am so making 30 minute vegan alfredo . could i use chick pea flour instead of the arrow powder ? or what else could i use? . not sure i will get that here. thanks for sharing these wonderful recipes <3
Wonderful! Glad you liked it, Matilda. I don’t think chickpea flour would be a good sub since it imparts so much bean flavor. But if you give it a try, let me know! Otherwise, flour or cornstarch is best. Also, tapiocha starch or potato flour.
thanks so much for answering ! i will try getting arrow root powder. and then send you a foto of my dish. thanks for sharing.
I’ve now started doubling the recipe when I make this because it’s so good (and versatile). Thanks for such a great parm substitute. (It’s particularly delicious on soft-baked breadsticks.)
Me too! I have a giant jar in our fridge ;D Keeps for weeks!
Simple, quick to make, and delicious. Thank you!
Tried your vegan parm; fabulous!
Now, pleeease can you make a recipe for vegan feta?
If so, my vegan cheese dreams will have come true!
On it!
This is delicious. Thank you for posting Dana. I could kiss you. I’ve been putting this on salads and making a vegan caesar salad and this parmesan cheese is so delicious!
I’m wondering if there’s anything you can substitute for the garlic powder. My daughter has a sensitivity to garlic. Would onion powder work? Thanks for any advice :)
Just leave it out!
I’m thinking of making this really soon! My only question is this: I have horrific pollen allergies that make me allergic to raw nuts and fruits. I can eat cashews if they’re roasted though. Would I be able to use roasted cashews for this recipe? Thanks in advance for your answer :)
I think so! Let me know if you give that a try, Cate!
This is pretty fantastic, I have to say. Leaves me wanting to eat more.
Better than the real thing!! I can’t stop putting this on everything. Parmesan cheese is one of those non-vegan things I had a very hard time letting go of. Thanks to you, it’s not even a thought in my mind anymore. You are an angel. Thank you!
Thanks for sharing! xo
so, OMG. I just whizzed this together this evening and was pretty blown away! Struggling with converting to a vegan lifestyle, but with tidbits like this there’s no excuses any more… Delish!
Dana, this recipe is delicious. I just started going dairy-free and this and other recipes of yours are making it an enjoyable transition. Thank you! You are very gifted at this.
Reese
This is the best vegan Parmesan I have had or made. Beautifully simple, though I will try it with a tad less salt next time, maybe just half a teaspoon. Slightly too too for my taste, but that could be me. Thanks!
Used this tonight on a pasta dish via Cookie and Kate and WOW it is delicious! I’ll be keeping this in the fridge for my ‘cheese’ needs!
Finally a Vegan Parm Cheese I can get onboard with. It is FANTASTIC! I can’t believe how good it is!
I just made this for the first time — so quick, easy, and tasty! It was literally an afterthought but i went from Google to on my pasta in less than 5 minutes – perfect!
One question: I have a Nutribullet with a milling blade which I use for this sort of project. But I had a hard time getting all the cashews crunched up. Any adaptations you can suggest for someone who doesn’t have an actual food processor?
MUST MUST do this, sounds AMAZING.
I’m thinking boooooooy, this would be fantastic on just-popped popcorn, too – yuuuuuum…
Thanks so much for this EASY recipe! :)
Do you know if you can use this in a recipe? I’ve an old tried and true recipe for Scalloped Eggplant (from my childhood). It calls for Parmesan sprinkled on top and I’m wondering if this would be a good substitute.
Now that I think about it, I’m just going to go ahead and give it a try and see how it turns out.
Yes! See how it cooks up here.
Thank you for another easy delicious recipe. We carry a small jar of this when traveling or eating out to top cheeseless pasta or pizza.
Me too! Great minds think alike.
This recipe is perfect! Just made it, and my omnivore husband said it taste just like regular parmesan cheese :) Thank you for sharing this recipe!
So simple and so GD good! Put it on popcorn and change your life…
Would a clove (or less) of fresh garlic also work? I don’t believe I’ve seen garlic powder in Europe or the Middle East, is it an American thing?
What if I dont have nutricional yeast?
I just have a question. The cashews do not require soaking before processing? I often see recipes for cheese that call for soaking the nuts before processing. I am guessing it would change to texture if you soak the nuts.
The cashews do not require soaking before processing? I have noticed that a lot of cheese requires soaking the nuts before using the food processor.
I made this last week and it is fabulous! It is wonderful on popcorn!
Wowzy! Your food always looks so amazing! YUM, YUM!
Just made it, and I love it. Thank you so much, you are making my transition to becoming a Vegan a lot easier.
As a lover of cheese and an aspiring vegan, I wish I could try this recipe! I’m allergic to nuts, yep all nuts, and I’m finding that a lot of vegan recipes use them T_T I know it’s a long shot, but do you think I can substitute the cashews for a type of seed? Thank you in advance! Vegan parm sounds delicious!
Excellent. My prayers have been answered !!!
I love your recipes!! Can’t wait to make this, but I don’t own a food processor!! What food processor do you recommend?
My Kitchenaid was a pretty good deal and it lasted a few years, but I haven’t replaced it since! (I use a kitchenaid now). See all our current equipment here!
Waaaay better than grated parmesan and so very easy to make. I made some spaghetti sauce and roasted a spaghetti squash for dinner. My brother was in town so I was trying to show off my vegan recipes. I could tell he was a little skeptical about the “cheese” and, to tell the truth, I didn’t know how it would taste. Imagine my surprise when I gave him a taste and he said, “Oh, this is better than parmesan.” I tasted it–fabulous! Thanks so much for sharing this recipe–its genius! And it doesn’t hurt that it takes about 30 seconds to make.
Yay! I agree! So glad you liked it, Ann!
I would like to find out how to make an alternative”cheese spread “using Tahiti and yeast extract?
Love this site! have you ever tried adding a little white miso to this parm? it just gives it that savory/salty edge that real parm has. i will never go back!
I haven’t, but I need to now! Thanks for the tip.
This is the best vegan parm I have ever tried. So happy I found your blog awhile back. I have made several of your recipes and they are all delish….the pizza, the singapore noodles, and a few others I can’t recall off hand. Thanks so much for sharing. Cheers, Jaime
So kind! Thanks Jaime! xoxo
OMG. I am obsessed with this. I made it with a cup of cashews yesterdays and it is GONE. I am the only one who has eaten it; mostly just straight out of the bottle! It feels like there is some magical chemical thing in there that makes you have to have more! I did use a little less salt.
Ha! I know! I make a batch a week now!
While I’m not gonna say it taste exactly like Parmesan cheese, it is absolutely DELICIOUS!! Thank you so much for this recipe, I have a feeling my cashew consumption is gonna skyrocket, hehe. x)
I’ve just started my vegan diet, and this would be a great healthy alternative topping to pasta dishes!
I rely on your recipes so much; thank you! Re: the vegan parm, I use it daily. My big (huge) Q is: at what ratio would you substitute it for regular parm, as in pea pesto? Thanks for letting me know!
I would substitute the same amount as regular parm!
A total winner! My husband loves it and so do I!
Sooooo good!!! Simple, easy to make and very tasty.
I use this recipe all the time! I use only 1/4 tsp of salt and I go more freely on the garlic but very good and simple! I also tried substituting 1/4 cup of cashews with pistachios and it’s like heaven in my mouth! It adds a buttery taste that complements the nooch very well!
You saved Thanksgiving!!! I’ve been GF/DF for a while, but one of my sons now has to be as well, and I wanted so badly to make a Brussels gratin bake to go with our ham (hubby allergic to poultry – sheesh!). Now I can!
I made your vegan parmesan to go along with your vegan alfredo recipe. I’ve been eating the parmesan by the spoonful – it is sooooooo delicious! I love nutrional yeast on my popcorn so I’m gonna try this on my popcorn next!
Hi! I have only recently discovered your blog. I’m in love with all your vegan recipes and tips. They are often harder to come across than usual diet types’. Really hugely grateful for them. Please keep them coming!
Thank you very much. All the best!
So kind! Thanks for the kind words, Linh. Hope you enjoy the other recipes!
I can’t use nutritional yeast or olive oil. What can I use as a substitute for these things?
Oops the olive oil was used in the sweet potato lasagna recipe sorry
BEST vegan cheese alternative ever. I don’t even like nutritional yeast (yes i know weird for a vegan to say lol) but this tastes JUST like parmesan when baked. I make garlic cheese bread, garlic cheese fries, and pizza with it. It’s amazing. even my non vegan family love it!!!
I can’t seem to find any nutritional yeast around where I live, will any other type of yeast work too? or any substitutes for this?
Ok, I was of the “how good can this be?” mindset and I am completely blown away! I used a raw garlic clove because I didn’t have any garlic powder and I am eating it out of the food processor with a spoon as I write! Delicious! Can’t wait to put it on sautéed kale and butternut squash tonight!
I had tried other vegan “Parmesans” before, and they were nice, but not gorgeous. Since I’ve never been a big fan of parmesan I didn’t care, but my husband wasn’t happy with them. This time, he just asked: “I suppose this parmesan isn’t real either?” so I think your recipe comes very, very close to the real thing! I blame the garlic powder, it’s the only difference I see to other recipes, or maybe the fact that I used sunflower seeds. So I’ll definitely stick to sunflower and garlic!
Glad you like it, Melanie!!
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Thank you Dana and Mélanie as well ! I first tried it with cashews and it was great. After reading Mélanie’s comment, I made a batch with sunflower seeds and it was perfect, even better than the cashew one ! Added benefice, I have access to locally grown sunflower seeds (and nobody hurts their health shelling those) !
Did you use the same amount of sunflower seeds as it listed for cashews? Are the cashews and sunflower seeds unsalted?
I did. And yes, unsalted ones, same as the cashews.
Were they raw or toasted?
raw
so you used sunflower seeds instead of the cashew? same amount that the recipe said for cashew?
you kept the same other ingredients? just replaced the raw cashew with unsalted sunflower seeds? How long can you keep it refrigerated?
Exactly ! I don’t know. I’d say quite a long time, 3 months maybe – after that they’d go rancid I guess ?
This is awesome! My husband cannot digest cashews too well so the sunflower substitute is great! Did you use raw or roasted?
Raw :) but it might be good with roasted !
Can I make big batch and freeze?
yeah!
HI Dana! I love your recipes. Would you mind if I translated the ones I make to Portuguese and publish them in my blog? I will cite you as the creator of those delicious dishes and will add your website to the posts.
Best,
Paula
Can I use roasted cashews instead of raw?
I think so, but I haven’t tried it so I can’t guarantee the results.
Hi Dana, don’t cashews need soaking in water before using without roasting? I am dying to try this recipe but I would like to double check on the soaking requirement… Thank you!
Hi Vivian! Not for this recipe, but you are right, for most cases!
I used them :) It’s okay but the flavour is stronger and therefore it isn’t so similar to parmesan cheese.
Superb!
any options for those who cannot eat nuts? Trying to cook more plant based meals and my husband is allergic to nuts (with the exception of pine nuts). He can eat peanuts too.
Hmm, what about sunflower seeds? Or hemp seeds?
I’ve made this with just cashews and then 50/50 pine nuts and cashews and it was delicious both time the next time I was going to do it with 100% but can’t see it being anything but delicious based on the 50/50. I love this recipe.
Cashews and sunflowers seeds are seeds and not nuts. Cashews come from the Cashew apple and sunflower seeds from a flower. Nuts grow on tree. Please research…
Cashews grow on trees and are classified as nuts
Just tried this vegan parm for the first time and am in love! I can’t believe I can finally eat pizza without dairy. Thank you so much for sharing this awesome recipe!
Thank you for sharing. Just made it with hemp hearts and it tastes great. A
Though, hemp hearts have a little green tint but as long as that doesn’t bother you!
Addictive.
I have been reading your blog for a long time, now, and have made many of your recipes! I just made vegan parm tonight and put it on top of vegan pasta primavera. It was so incredibly good! Can’t wait for your cookbook to come out this year! Wonderful, wonderful recipes! So so happy for you that you have flourished–way to go, Dana! :)
Thanks!
I want to veganize a variation of Julia Child’s mini-pizzas. The adjusted recipe calls for generous amounts of “freshly grated Parmesan” and “finely grated low-fat mozzarella blend.” After adding the cheese, we are to put the mini-pizzas “under the broiler, just until the cheese is melted.”
Can vegan parmesan cheese be broiled and, if so, for how long? Would it be better to just sprinkle the pizzas with vegan parmesan cheese after taking them out of the oven and leave it at that?
Thank you. I love your site and have learned a lot from it.
Yes, it can be broiled. See this recipe for guidance!
There are no words to describe how sublime this is!!! I used this on vegan pizza and it added so much pizzaz to the pizza! This is so easy and quick to make! Love this in the amazing creamy spinich and kale dip. All your recipes and tips rock. Can’t wait for the new cookbook :)
This is great – made a batch tonight and had it on wholewheat penne with butter beans and veggies. Only problem is I think I’ll be eating a spoonful every time I pass the fridge! Thank you ☺
this is great!! even my very non vegan husband gave me credit that it was good!! excited to use it in your vegan Alfredo pasta tonight!!
This is great, so tasty! I just made it and I can’t wait to try it with some recipe. Thank you!
I’ve NEVER left comments when I try a recipe from a blog; I’m just a find, try, eat kinda girl. This vegan parm is SO good I needed to leave you some love. I’ve also made your Mediterranean sweet potatoes several times now and since I’m here, I’m going to praise you for that as well! Your blog is my go to for my new vegan life style!
Is there any substitute for garlic powder? I just realized I don’t have any, and I can’t make it to the store before this recipe needs to be done.
Thanks for bringing this recipe back, it’s one I have been making for decades. I first ran across it in the Ten Talents cookbook and have been making it ever since. I do very lightly toast the nuts after soaking and drying them, gives a great flavor. any soft nut like walnut, macadamia or pine works well, almonds too interestingly enough…just grind them a bit finer. bon appetit!
What a great knockoff … thank you so much! And easy, too!
Can I use cashews from a can?
As long as they’re raw, yes.
This was so delicious! I have a new vegan staple- yay!
I added extra garlic, some almond slivers, and dried basil. Super delicious.
With the sea salt you did not mention if it was to be coarse or fine. I will comment later as tonight will be the first time that I try this out. I purchased coarse so I hope that will work.
I use fine sea salt
Using the coarse sea salt for this recipe worked just fine. My husband and I loved it sprinkled in our Caesar salad. I would of never guessed that this combination would taste like parmesan cheese. I had never heard of Nutritional Yeast. I look forward to trying more of your recipes in the future. Thank you.
This Nutritional yeast is the same of active dry yeast???
No, it’s completely different. Find some here.
I must admit I was extremely skeptical of this and in all honesty a bit irritated -how could it possibly taste like cheese? But my goodness was I wrong! It is absolutely wonderful and adds a real cheesy texture and taste. I have been a vegetarian for 25 years but a vegan for only about 6 months. I never thought I could give up cheese, but with such a wonderful substitute, that is environmentally friendly, animal kind and healthy whats to miss! Tomorrow I am going to try it on your Roasted Red Pepper Pasta. Thank you!
Hi there just found your blog today , just trying to learn about becoming a vegan, so much to learn and I’m 74 , anyway I found your blog at a post someone put on vegan Richa for vegan Parmesan Cheese , just had to try it , just made some and it is awesome , thank you so much , will definitely check out your recipes and site , thanks again .
Hi Dana, my daughter is allergic and intolerant to dairy so I make a lot of dairy-free alternatives at home. I absolutely love this vegan Parmesan recipe. My daughter more importantly loves it (and she’s a picky eater)! We have tried several of your other recipes and I can’t thank you enough–your recipes and suggestions have simplified my life! I hope you could post more vegan cheese substitution recipes such as this one in the future. I cannot wait to make more of your recipes! Thanks again, Charlene
Can I use roasted and lightly salted cashews instead of raw?
Hi Dana, I’m wondering if you can comment on an appropriate substitution for nutritional yeast in many of your recipes. As you may know, a common health issue in this country is the genetic variation MTHFR, which affects how your body processes B vitamins . Nutritional yeast is full of B vitamins and for some people eating nutritional yeast brings on serious symptoms, even though nutritional yeast companies may say that they don’t add things like folic acid.
I am also interested in the substitute for Yeast please!
I am also interested in the substitute for Yeast please!
Have you found the substitute? Please let me know
I haven’t found a substitute exactly, but I’ve found if I leave out the yeast and tinker around with adding salt, pepper and granulated garlic until it tastes good, these kinds of recipes usually end up tasting okay without the yeast.
I always have a jar in the fridge now. I love that vegan staples can always be whipped up with items from the pantry, No milk, no problem if you have a almonds and a blender, for example…..
Love it!
Any suggestions on what I could use instead of garlic? (I have multiple food allergies and garlic is a severe one.)
Find some suggestions here.
Hi, newly veggo, aspiring vegan, and this looks awesome!! I can’t wait to try it! I wonder though, would this be best stored in the fridge or cupboard, in a sealed jar or air tight container? Also, how long would leftovers of this vegan cheese last? I eat A LOT of pasta (probably more than is good for me, haha!), and this would be a great alternative to using regular dairy cheese.
make sure there is 0 moisture in your food processor or you will end up with a savory nut butter! XD
I just had this problem! The first time I made this recipe it was amazing. The second time my food processor must have been damp. :( I was still able to crumble it over pizza though.
I just found your site and I’m fully convinced that you guys are rainbow farting unicorns. I love you! And thank you!
This is an absolutely amazing recipe. Thank you so much for sharing it! So simple and yet so tasty and 100% cruelty free! It added a real kick to my pasta and pizza dishes! I am eternally grateful.
This “parm” took my vegan mac and cheese from a 3/5 to a 5/5…so incredibly delicious. I will definitely give your pizza recipe a go this weekend :)
Even better than regular parmesan!
Made it right after I read this. Add a little bit of salt for my taste. Fantastic! Thanks for sharing.
do you think it will turn out well if i use fresh garlic instead of powder? thanks!
How long do you think this will keep in the fridge?
Several weeks!
I have instant yeast instead of nutritional yeast. Does it work also?
Thank you,
Alexe
No, it’s completely different. Find some here.
Wow!! My husband and I are not vegetarians, not vegans, but were having a dinner party that included a vegan friend. We decided to make the vegan pizza and wanted it to look like the pizza everyone else was being served. This vegan parmesan is so surprisingly parmesan like!!! We are going to be making it and using as a healthier choice, it’s that good! Oh, and the vegan pizza? It looked and tasted great!
What nutritional yeast do you use?! I’m from Brazil and i can’t find it here…so i want to a friend to bring it for me!!
Any nutritional yeast will do. If you wanted to find a brand name I would suggest Bragg or bobs red mill
I feel really delighted to see this recipe. I haven’t tried it yet but I certainly will. When you have to go dairy free, cheese is the biggest sacrifice. This sounds good and I will try it as soon as i get the right ingredients together.
Just made the vegan Parmesan
I feel it tastes better than Parmesan
I do not have a food processor so brought out the magic bullet-
I used the flat blade attachment and the short cup – speedy fast – and it comes with a shaker top
Possibilities are endless – Thank you
Can you please tell me what and where I can find nutritional yeast?
http://www.amazon.com/Bragg-Nutritional-Yeast-Seasoning-Premium/dp/B002863BIW
Thanks!
This is a simple, quick and delicious topping and I always have some ready in the fridge. My partner loves it, perhaps even more than genuine Parmesan. Thanks Dana.
I need to go dairy free, and of course cheese is the hardest to give up. I like cashew cheeses but was extremely skeptical that this would taste similar to real Parmesan. I was so wrong! It tastes amazing, it’s giving me hope that I can actually go dairy free. Thanks!!
It taste Amazing !! I can even say it taste better than real Parmesan cheese : )
I have wanted to try this for so long but was worried about the nutritional yeast. I get a lot of migraines and am sensitive to cultured food. Also MSG. There is so much out there in questions on wether it nutritional yeast has MSG or not. Do you know? And do you know how this product is made? Is it a cultured product like yogurt, etc. Thank you!
There is no MSG in nutritional yeast however there is glutamic acid which is the basis of glutamate in MSG. The glutamate is the excitotoxin that can cause headaches and other symptoms.
I want to put this on everything!
Can you use cashew butter?
What great flavor and texture! I used the Penzeys roasted garlic powder for an even bolder flavor. This will go on so many dishes I make to add the finishing touch.
Just made a batch to top my black bean ‘meat’ balls, home made marinara sauce AND spaghetti squash. Wanted to include a pic but no way to do that. YUMMY!!
Should it store at the fridge?
This must be the most important, simple recipe for every “cheese-loving” vegan to have. I made sure I had some in my fridge at all times and could just sprinkle it on anything to make a dish yummy and classy. Sadly, I realized that I and cashews do not have a very good relationship, so I can not use this regularly anymore. :-(
Have you had any success making a Parmesan with other types of nuts?
Thanks.
Almonds work fine, just blend them a little finer. Also walnuts and pin nuts I believe :)
How to get nutritional yeast in France???
Put it on spaghetti and it tastes very similar to real parmesan. Just be careful about how long you pulse it, first time I made it was perfect, second time I pulsed it too long and it was not crumby anymore.
I could eat this by the spoonful. In fact, that’s exactly what I do sometimes.
Do the cashew nuts need to be soaked and dried prior to using? I’m looking forward to trying this out. Thanks!
It is great with walnuts too.
Amazing. It works well without garlic powder too . I absolutely love it. Can’t wait to try it on pasta!
Woo-hoo! I was wondering about that! I can’t eat garlic. Thanks!
I’m new to your blog (I love your pictures) and this is the second recipe that I have tried. The baked falafel burgers were amazing!! and I want to try the lentil “meatballs” which calls for this as an ingredient. My interest in this recipe is twofold. One is that I’m on a diet that significantly reduces the amount of dairy and cheese that I am allowed to have and this has extremely high ratings as a great substitute. Second, I keep the laws of Kosher and cannot mix milk and meat products. How great does Chicken Parmesan sound! This could be the answer.
I have never used nutritional yeast. When I opened the container I thought that the smell was reminiscent of fish food and the taste was eh. I’m not sure it tasted like cheese by itself. But hey, I’m game. I proceeded to make the recipe and I was incredibly surprised! It tasted really good! I even sent the recipe with your blog and a picture of what I made to a Vegan friend of mine!
Thank you for the great recipes!!
Hello Dana! I am new to your blog (love the pictures!) and this is the second recipe that I have tried. The baked Falafel burgers were amazing!! I am eager to try the lentil “meatballs” which calls for this as an ingredient. My interest in this recipe is actually twofold. One is that I am on a diet that restricts the amount of dairy and cheese that I am allowed to have. The comments on this recipe lead me to believe that this will be an unbelievable substitute. Second, I keep the rules of Kosher and cannot mix meat and dairy. How awesome does Chicken Parmesan sound? This could be the answer!
I have never used nutritional yeast. When I opened the container, I thought the smell was reminiscent of fish food. The taste is eh. But hey, I’m game. I followed the recipe as precisely as possible (I only had kosher salt not sea salt on hand) and the result was fantastic. I am amazed!! It tasted great! Thank you for the recipe and all the other healthy recipes that I look forward to trying!!
So great! Thanks for sharing, Reva!
Hi Dana! My son is allergic to ALL nuts. Is there an alternative and how much of it should I use?
I just made this for the first time and tried it on pasta- wow! I was definitely pretty skeptical about vegan cheeses but I’ve loved every recipe of yours that I’ve tried, and I’m happy to report that this one did not disappoint! Seriously fantastic! Especially in an omni family it is nice to have yummy alternatives to share with them!
Amazing!!! I LOVE every single recipie ive tried from you, each one is superb ? just made this and was amazed ? thank you
So kind! Thank Shannen.
I see that u recommended finely ground almonds as a substitute for the cashews. Could I just use some almond flour/meal instead of processing them myself?
Hmm, it will taste more almondy that you’d probably like. But if you try it, let me know how it goes! Macadamia nuts are the best side by side comparison.
Thank u! May try all options to compare, will keep u posted.
I am so grateful for the generosity of all of u vegan and Paleo bloggers! It has opened a whole new world of eating that has benefited my health, specifically inflammation! I have Hashimotos, higher-than-desired cholesterol and a strong family history of heart disease and diabetes that I am trying to avoid!!! Thank u again for sharing and making my journey easier and actually FUN!
Do I have to soak the cashews before blending?
Nope! You can soak and then dry them thoroughly/roast slightly before to remove some phytic acid, but it’s not necessary.
What is the nutritional yeast used for? Is it just for protein or does it help bind the ingredients together or some other reason? Just wondering if it is completely necessary. Thanks
It’s what makes it cheesy! And add lots of B vitamins :D
Absolutely perfect. I make this every week as we can’t live without it.
Thank you ?
I loved this recipe. So easy and absolutely delish. Thank you for something so simple and so good. Its hard to be vegan when the recipies are complicated. So thank you! Arlene
Is this the Parmesan you recommend to use in the Mac and Cheese?
Any suggestions for cashews brands that aren’t cross contaminated with peanuts? Or just a replacer for those with nut allergies. I saw you suggest sunflower seeds. Can I buy them shelled?
We really loved this recipe. It was straightforward and easy to follow. We already finished the first batch and I am making another one tonight. The parmesan is great on pasta and I plan to try it as a seasoning when making homemade croutons.
I’d really love to try this recipe, however we can’t use nutritional yeast. Can this still be made by omitting that ingredient, or is there a substitute we could use?
I’m sorry but that’s a central ingredient!
Do you need to soak the nuts beforehand?
Made this last night, but I subbed sunflower seeds for the cashews. It’s GREAT! Exactly what I would want from vegan parm, plus it’s good for you! Thank you!