How To Make Vegan Parmesan Cheese
Prep time
Total time
Easy, 4 ingredient vegan parmesan cheese that's perfect on top of pastas, pizza and anywhere you'd usually use parmesan cheese!
Author: Minimalist Baker
Recipe type: Vegan, Cheese
Cuisine: Vegan, Gluten Free
Serves: ~1 cup
Ingredients
- 3/4 cup (90 g) raw cashews
- 3 Tbsp (9 g) 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!
Notes
*This is not my original recipe, but one I learned from other vegan bloggers and have adapted for my own use!
Nutrition Information
Serving size: 1 Tbsp Calories: 44 Fat: 3g Saturated fat: 0.6g Carbohydrates: 3g Sodium: 92mg 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 ??
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.
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?
Bless you for posting. My daughter is allergic to both cashews and walnuts — but almonds are a favorite!
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!
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 :(
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!
Forgot the rating!
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!
This was absolutely delicious. My husband couldn’t believe how amazing it was, and went back for thirds! The best part was how low calorie it is, compared to regular lasagna with ricotta cheese. We finished it in about 3 days, and it tasted great with reheating too. This recipe is SUCH a gem, and you are an amazing chef! Thank you for having so many gluten-free vegan recipes – they are superb and fit my dietary needs perfectly!
I see this using soaked cashews that were well drained and it’s came out out quite wet, not like in the pictures at all. Any suggestions as to what I did wrong? Was still very tasty!
Oh, you don’t use soaked cashews! Only raw or lightly roasted.
Hello ! I really want to make this however I dont have a food processor ! (cries for being too broke to afford them). will crushing the cashews without the food processor work and will mixing them using my hand work ??
You could definitely just finely chop! Or use a blender?
Do this need to be refrigerated? Or how long can it be kept?
So as I sit here eating my perfected spag Bol recipe (which I’ve perfected over the past 2 years after going vegan) it still needed something more, something I’d missed… And then I found it! Well you actually! Thank you Dana this parmesean has brought so much joy to my little world – thank you!!!
I made this with roasted cashews instead of raw and I loved the additional nutty flavor of the roasted nuts! So good. I have this on hand in the fridge always!
:)
Another vouch for sunflower seeds being a sub for the cashews, I weighed them out as the same amount as the cashews and it turned out perfect :)
THIS IS AMAZING!!!!!
I’ve been making this in my Vitamix & i keep getting chunks of moisture that are for sure water ghosts because I start out with a dry machine. The part that crumbles is so delicious. Thanks for sharing. Really appreciate this yumma yum.
Thank you so much for this! I’m a flexitarian with a preference for lacto-ovo vegetarian food, but I’ve been eating more and more vegan meals. I LOVE my cheese, but I’ve had cashews in my freezer for ages, and have planned to make some vegan cheese substitutes with them. I finally got around to making your vegan Parmesan, and I’m HOOKED! Next step is to try your Green Chili Mac n Cheese. ?
Green Chili Mac n Cheese is the BOMB I keep the ingredients in my pantry as staples
Thanks for this recipe can’t wait to try it. Valerie
I LOVE this stuff! I’ve already made it three times since I discovered this recipe. It is sooooooooooo good!
SO delicious! This blog continues to impress! I’m a longtime pesto fan and have been wanting to try a vegan option, so I tried this after so many other amazing recipes on this site and thought it had to be decent. I actually doubled the recipe because I had so much fresh basil out of the garden, used 5 Huge garlic cloves, the traditional pine nuts + a couple walnuts and the rest per the recipe. my husband couldn’t tell the difference and couldn’t stop raving about it! we were both impressed at how amazing it was – very basily/garlicky and perfect consistency and awesomely vegan. my new fave! :)
DELICIOUS. Couldn’t be happier with how it turned out.
This is AMAZING!!! Your proportions are SO spot on! Thank you thank you thank you!!!
Do the cashews need to be soaked first?
I’m not Dana but hope she won’t mind me answering your question. So no, no need to soak the cashews. Actually, that might lead to the ‘cheese’ going bad soon.
wow, i dont even know what to say! this flavor is what is missing in so many vegan cheeses. i am almost eating this with a spoon! i do believe that there are good, really good and bad yeast flake brands out there. the first one i tried was no good, i used my new brand for this recipe and i am bowled over with the taste, this is fab, you’re fab and this website is FAB!!!
Which brand of yeast is good thanks?
I’m in the same boat over here!! I’m trying not to eat it all while I’m cooking! Lol
p.s. i want to see this in a chex party mix recipe!!! ……. hint hint!
Unfortunately for me, I have a severe tree nut allergy, and a lot of the delicious “cheesy” recipes are based on cashews :(
Help! Is there a good alternative to use for cashew-based recipes on a regular basis? I saw a non-cashew queso recipe, but…
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!
I will second the sunflower seeds substitution – although I usually do part sunflower seeds, part cashews. Love this recipe, thank you!
I don’t have any garlic powder, will it still taste good? Can I use crushed garlic or is it too wet?
It may be too wet. Just leave it out and sprinkle on some fresh garlic to the actual dish for more flavor. Good luck!
Thank you thank you thank you for this recipe! Since becoming vegan I had missed cheesy pizza and this vegan parm has brought it back in to my life. I’m blending this stuff up multiple times a week now. You’re the best!
Hi! How long is the shelf life of this parmesan cheese?
I keep mine in the fridge and I’d say it easily keeps for 1 month, if not longer.
Loved this! So excited to have “cheese” for my pasta again. Thank you!!
I became vegetarian a few months back, and am slowly trying to use less animal products. I ran out of parmesan cheese, and remembered seeing this recipe. :-) I plated dinner, and told my husband I made vegan parmesan cheese. He was a little worried, but ended up adding a healthy portion to his dinner. We both give this recipe two thumbs up!!
This was so easy and delicious!! I found it a teeny bit too salty, so I’ll use less salt less time. But it was so so good. I can see myself adding this on so many things that I eat. Thanks for sharing this recipe!
I have been playing with vegan nut based cheese recipes and have had good results. Several posters have inquired about a substitute for the nutritional yeast. I have had concerns about the glutamic acid in nutritional yeast and try to minimize using it. I have had success using 1/2 teaspoon turmeric and 1/2 teaspoon of smoked paprika. My wife and I love your site. Thank you for being here!
I’m allergic to nuts – is there anything you can substitute cashews with?
Yes! I’ve heard brazil nuts work wonders.
Is there a brand of nutritional yeast that you prefer? I’m looking for one that doesn’t taste so bitter. Any suggestions?
Thanks!
I get mine in bulk at Whole Foods, but have heard good things about Braggs.
This is the best version of a vegan parm I know of (also great without garlic for the non-garlic people). My challenge has been finding/creating a vegan pecorino romano recipe! That was the family favorite for Italian hard cheeses. Any thoughts?
Could you sub cornstarch for the arrowroot starch?
This recipe doesn’t call for either of those things.
Oops! I meant to post that question under the vegan mac & cheese recipe. Sorry!
Great!
LOVE, LOVE, LOVE this! We just found your site and are relatively new to the vegan scene. I’m so glad we found you!!! Thank you Dana, for making recipes that actually TASTE like they sound! Well done…
Can I make this without yeast? we have yeast issues in the gut
Unfortunately that’s the key ingredient in this recipe. But this isn’t an active yeast so should be fine.
This is delicious – thank you for the great recipe! Can this parm substitute be used for items baked in the oven – such as casseroles? Will it melt? Thanks again.
Yes it can! Check out this recipe for an example.
Do you use nutritional yeast flakes or seasoning? I’m new to this ingredient and veganism.
Flakes!
I just wanted to say, that I am soo thankful for your allergy friendly recipes. I think that we’ve enjoyed all of the recipes, we’ve tried (especially the biscuits) I’m going to try this one tonight. My son can now have tree nuts, so I’m super excited! Thanks again from Texas!!!
I just made this and it sort of turned into a paste instead of a flaky meal. I may have over blended it and the oil from the cashews came out and did this… Is this normal? What did I do wrong?
Yeah, you overblended it! Just mix/pulse into a powder.
Thanks for the quick reply!
I think I pulsed this too long.. it become very mushy. It also tastes like cheese whiz? I’ll try another batch soon and report back!
It should only be a loose meal! Definitely mixed too long. A few quick pulses.
OH MY GOD!!! The only thing I´ve been missing since becoming a vegan was parmesan. Well, not anymore. This recipe is mind-blowing, the vegan version tastes as good as the real thing. Even my mom, who is not vegan, mistook it for actual parmesan. Thank you so, so much!!!
Hi Dana! Can I skip nutritional yeast or any substitution for it ? Just now thought to make vegan parmesan cheese , purchased Bragg’s n.yeast from ebay. It got passed it’s usage date. ?? Its not readily available and dont want to go for normal parmesan cheese…?
Hi! I haven’t made it without the nutritional yeast but it seems as though others who also left comments have made the Vegan Parmesan Cheese without it and were successful in doing so! If you try it, let me know how it goes!
Thank you so much!! ? Yay! Sure going to try without yeast then…
What is nutrisional yeast? Can i get it in Cape Town, South Africa?
Hi! Nutritional yeast is a deactivated yeast, so it won’t make things rise & is not a replacement for yeast when baking. It has a cheesy, nutty flavor that you can use in sauces or as a topping! I am not sure if you can get it in Cape Town, South Africa but you can always order it online! Happy cooking!
I made this last night to top some pasta. I only have a magic bullet so there were some larger pieces of cashews. Should I blend this more, I did not want to turn it to dust? I also cannot taste the nutritional yeast, would it be okay to add a little more? Thanks!
Okay, I’ve had enough time to recover and feel I MUST share my thoughts…THIS IS, WITHOUT A DOUBT, THE BEST VEGAN PARMESAN CHEESE I’VE EVER TASTED! I couldn’t stop tasting it…over and over and over. I am so grateful to you for sharing this with us, thank you.
Hi :) I’m thinking about making this recipe in the next few days (ABSOLUTELY in love with your blog btw) and I was wondering if I could solely add nutritional yeast rather than making vegan parm as well? -Do you know if it will have a big variance in flavor?
Hi! While nutritional yeast can be used by itself as a topping, Vegan Parmesan Cheese is just THAT much better! You are going to get a much richer and more flavorful product from the Vegan Parm! Hope this helps!
THANK YOU!!
^Sorry! “Recipe” is in reference to the “Sun Dried Tomato Pesto Pasta” Recipe :)
I’ve been searching for AGES for a pizza topping that really tastes like cheese, and this is FINALLY it! I’m not a huge fan of daiya cheese (the texture/taste throws me off), so this is seriously a life changer. Sprinkled it on veggie pizza last night :) Do you have any favorite brands of other cheese substitutes (cheese slices, wedges, soft cheeses…)
I always see different brands but never know what to trust. Thank you for your reliably great tasting recipes!
Trying so hard to give up dairy and I have just made this Parmesan substitute following the recipe to the letter. I can hardly believe it. It is excellent! Though nothing compares with the real thing I am very happy with this and look forward to making it again using other nut types. When I bought the ingredients for this I also bought a ready made parmesan substitute which is nowhere near as good as this. Thank you Minimalist Baker.
First I want to thank you for getting back to me so quickly. Now you can tell this is all new to me. My grandson recently diagnosed allergic to cows milk, gluten, and egg. I hadn’t realized there were many people dealing with the same problem. Unfortunately I am still pretty dumb about all this. In your recipe for Parmesan cheese it calls for nutritional yeast. What is that exactly?
I have never used nutritional yeast before. While researching additional information, I found this statement: “I use the flaked version of nutritional yeast, but it’s also available in a powder. If you’re using the powder, you will need only about half as much as the flakes.” That’s a very big difference in volume, so I am wondering … In this recipe are you using flakes or powder?
Thank you.
Hi RJ! In this recipe, we’re using flakes!
I made this the first time exactly as written and it was marvelous. A great topping to have on hand and so easy to make. I just made it again, using walnuts instead of cashews, and I really like it this way, too! Not sure if I can choose :-) Thank you for the recipe.
Do the cashews need to be soaked prior to making this recipe? Thanks in advance!
Hi Whitney! Nope, not for this one!
Why don’t the cashews need to be soaked? Aren’t they harder to digest unsoaked? Also, nuts can be toxic if unsoaked Because of their enzyme inhibitors, to my knowledge
Do other varieties of nuts require soaking?
Thanks for any clarification!
For this recipe, unlike other cashew based recipes, you do not want the cashews to absorb water and become creamy. Instead, the cashews keep their nutty texture which makes for a more convincing parmesan cheese. In other recipes such as a creamy vegan cheese or vegan cheesecake, you’d soak your cashews and then blend them in a food processor to achieve a creamy consistency, but this recipe is quite different from that. Hope this helps!
Delish!
Just made this.
Not exactly sure how I’m supposed not to eat the whole thing in one go. It’s just divine.
Great recipe! My kids loved it. Thank you :)
Apologies for the random question, but:
I’m new to vegan cooking, and I live in Australia. I’ve read that nutritional yeast is sold in flakes here, not powder. One website said that when using powder rather than flakes, use half the amount. Thus, if I can only find flakes, does that change the quantities for this recipe?
TIA :-)
Hi! We are using flakes in this recipe!
Thanks :)
I can’t stop eating it! So good.
I made one adjustment: added one extra tbspoon nutritional yeast.
Just made this and can’t believe how yummy it is! I’ve made some cashew Brie recently and had a strong taste of cashew but this tastes just like Parmesan. Thank you
Help! I just made this and it turned into nut butter! The flavor was fabulous, and I followed the instructions exactly. How do I avoid this next time?
Literally just made this and so I haven’t used it on anything, but I taste tested it and I am dying! It is AMAZING!! When I was told I should go dairy free, my biggest frustration was losing out on cheesy deliciousness. This recipe may have just rocked my world! Thanks!
Just made this, it is delicious and so simple! Made it in my vitamix!
I’m so excited to fing this recipe! Do you soak the cashews first? Thanks.
No soaking required for this recipe!
This is my “go to” recipe for vegan parmesan and I love it, as do all of the non-vegans that I share it with. No need for any other recipe – this one hits the spot.
I’m making the sun-dried tomato and basil pinwheels, definitely going out on a limb (making for an omnivore crowd, and I’ve only been a vegan for 3 weeks). This vegan parm was a culinary adventure for me, and I have to say, it’s yummy! It has a rich, savory flavor with a softly crunchy melty (in the way hard cheeses melt) mouthfeel. I was the manager of the cheese department in a grocery store for 3 years, so I know my cheese. This would not pass for parm (it lacks that sour milk odor and taste), but it is definitely delish as a vegan alternative! Can’t wait to taste the pinwheels, and to use this yummy cashew parm on, well, anything! Thanks for the recipe!! :)
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*
You should be using nutritonal yeast, not brewers yeast.
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.
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.
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!
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!
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!
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!
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!
can you use roasted cashews?
Hi Karrie! I think so, but I haven’t tried it so I can’t guarantee the results.
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.
This is amazing! Perfect balance. Everyone loves it!
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.
This is AMAZING!!!! I’m mak meatless meatballs!!!! Thank you Dana!!! My amazing lifesaver!!!!
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!
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!!
Made this and it was lovely. My 9 year old loved it as well and he’s picky.
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.
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!!
Has anyone tried this with almond meal??
Hey, how and how long can I keep this mix for ?
Thanks !
Hi! It will last for several weeks if kept in the refrigerator!
thank you !!!
Can you use this vegan parmesan cheese be used to to make pesto?
Thank you,
Donna flores
Hmm I am not sure, but we have an easy pesto recipe for you here!
Thank you very much!
donna
Thank you for sharing! I am newly vegan and made this to go with my mushroom risotto, delicious!
Oh my word, this is just a game changer!!!
Do you need to soak the cashews before blending??
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!!
*I, not she
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!
I was surprised at how well this worked! Thanks!
I love this recipe and make it weekly. My husband loves it and puts in on everything! Thanks for the Delicious!
Do you soak the cashews first?
Hi! Don’t soak the cashews otherwise it will end up gummy!
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.
Delicious ? Doesn’t taste like Parmesan cheese but so so do tasty
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.
Just made this and it is good. I will definetly continue to use it on my pasta recipes!
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!
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
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!!!!!
Sorry for double post lol
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.
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.
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.
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.
I put this on popcorn. AMAZING.
Hi do you think it’s would be ok to replace parmesan in a caesar salad?
Hi Marie! That should work!
Absolutely perfect! A delicious substitute that I’ve made over and over again. Thanks for sharing, it’s SO GOOD!
This is amazing. Has a perfect texture and the flavor is incredible! Great recipe.
Is there a special way to store it? How long will it last? Thanks!
Hi Reachael! Store in the refrigerator in an air tight container to keep fresh. Lasts for several weeks!
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!
I grate some Brazil but right over my plate.
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!
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
Hi Wendy! We haven’t tried it, but many have and had success with using slivered almonds!
Just made this again. So tasty, so easy, so great to just have around. Better than the “original.”
I didn’t have garlic powder so I substituted both the salt and the powder for a tbs of garlic salt, still delicious.
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.
Absolutely fantastic!!! Thanks for sharing!!
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.
Do i soak the cashews?
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
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!
Thank for your reply I am looking forward to making it
Tony
Wow! Simply amazing. Even my non-vegan family likes it!
Anybody tried it with regular salted cashews (not raw)?
Hi Alex! Raw cashews are needed to achieve the right texture!
Easy peasy. Love this.
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.
hi dana, can i freeze this in ?
Helen.
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!
Delicious.
Amazing!!!
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
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!
seeing an advertisement with a rare steak on a vegan page – so annoying. Walmart, btw.
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!
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!
How well does this melt (e.g pizza topping)? — thank-you!
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!
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.
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.
Do the cashews need to be soaked first?
Not for this recipe!
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!
You could store it on the shelf, but it will keep longer when stored in the refrigerator!
Really love this! Thanks for the recipe <3
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! :)
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?
I think so! Let me know if you give that a try, Tammy!
I make this recipe all the time. When I run out, I make it again. I love it!
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?
Yes, I would substitute the same amount as regular parm!
I have used sun flower seeds and they tasted really good. Son has nut allergy.
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.
Thanks for your feedback! Feel free to scale back on the salt if you feel as though it is too much!
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!
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!