How To Make Vegan Parmesan Cheese

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Cashews, nutritional yeast, garlic powder, and salt for making our simple Vegan Parmesan Cheese recipe


Food processor filled with ingredients for making our Vegan Parmesan Cheese recipeJar of homemade Vegan Parmesan Cheese

Food processor filled with a fresh batch of our Vegan Parmesan Cheese recipe

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!
Author Minimalist Baker
Spoon sticking up from a jar of our homemade Vegan Parmesan Cheese
4.93 from 282 votes
Prep Time 5 minutes
Total Time 5 minutes
Servings 16 (1-Tbsp servings)
Course Cheese, Vegan
Cuisine Gluten-Free, Vegan
Freezer Friendly 3 months
Does it keep? 3-4 Weeks





*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 (1 of 16 servings)

Serving: 1 one-Tbsp servings Calories: 44 Carbohydrates: 3 g Protein: 1.8 g Fat: 3 g Saturated Fat: 0.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 92 mg Fiber: 0.7 g

Below are some of my recipes which use Vegan Parmesan Cheese:

Vegan Pesto Parmesan Breadsticks // My Favorite Vegan Pizza // Vegan Zucchini Gratin // The Best Vegan GF Mac’n Cheese // Vegan Eggplant Parmesan  // Simple Vegan Meatballs // Vegan Green Chili Mac’n Cheese // Vegan Caramelized Onion Mac’n Cheese //  Creamy Mushroom & Asparagus Pasta // Sun-Dried Tomato & Basil Arancini // Mushroom & Leak Risotto // Pea Pesto Pasta with Sun-Dried Tomatoes & Arugula

Reader Interactions


  1. Debra says

    I’ve just made a batch, using almond meal as that’s what I had. Very tasty, but the thing I recall about parmesan from my childhood was we called it stinky cheese. Hoping to stink it up a bit, I added a small pinch of asafetida. Wonderful!

  2. Delphine says

    The best recipe! I make this often and store it in the fridge. It is the perfect balance and I love it on pasta. Thank you for the great recipe!

  3. Kristen says

    I’ve made many vegan Parmesan cheese recipes over the past 15 years, but this is the only one I’ve wanted to eat by the spoonful. 😃 Do yourself a favor and double the recipe. Thank you!

  4. Julie says

    Okay! I finally gave in and made this only because I trust your recipes. And it’s so tasty. YUM! I can’t wait to try it on pasta. Eating it straight with a spoons not bad either :)

    Thanks so much for all your work in bringing wonderful recipes to us.

  5. S says

    Nice! I put it in a ziploc bag and crushed with a rolling pin since I don’t have a food processor and it looks the same as your pictures!

  6. Lee says

    I love this vegan parmesan but I cut the amount of salt the second time I made it since it came out very salty the first time.

    • Emma says

      I am making this for the second time and it’s unbelievable as a topping for my restaurant ordered vegan pizza. I sprinkle a lot of it on top especially when I reheat leftover slices in the pan on the stove. It’s delicious on baked potatoes, popcorn, pasta dishes (just before serving)-you name it. Thank you for sharing it.

  7. Verity says

    I make this, and much prefer it to crumb style parmesan cheese which was always nothing to me, but I use almond flour since I prefer the taste to cashews.
    In fact, almond flour has replaced cashews in all my vegan recipe and I make it into a paste in the blender for making almost free skinless almond milk. There’s my plug for almond flour.

    • Support @ Minimalist Baker says

      Thanks for sharing your experience, Verity! We’re so glad you enjoy the vegan parmesan! xo

  8. Ronald McCoy says

    I wasn’t sure about this, but thought I would give it a go. I did, and it’s amazing! How simple is this, and how good is it? Thank you so much!

    • Support @ Minimalist Baker says

      Hi Nelly! We haven’t tried it without the nutritional yeast but other readers have made the Vegan Parmesan Cheese without it and were successful in doing so! If you try it, let us know how it goes! xo

      • Support @ Minimalist Baker says

        Yes! Best would be a blend of slivered (blanched) almonds, brazil nuts, and raw sunflower seeds!

    • Susan says

      I just made this recipe + subbed 3 tablespoons of finely group dried shiitake mushrooms for the nutritional yeast. AMAZING! Could also use dried porcini mushrooms as well. You could just use the ground mushroompowder as a flavouring if you want to avoid the fat from the nuts.

  9. Mb says

    Does this work for soups? I’m trying to find a vegan replacement for the Parmesan flavour thats been a long stable in all my favourite soups

    • Support @ Minimalist Baker says

      Hi there! It would depend on the type of soup, but we love using it as a garnish! There’s an example here. Hope that’s helpful!

    • Rebecca says

      I would think just adding the “nooch” (nutritional yeast) in increments to your soup would be a better way to replace Parmesan. It is not exactly the same flavor but it is definitely cheesy flavored and it would blend in to your soups in a similar way to how real Parmesan melts and blends into your hot recipes. The inclusion of the nuts to this recipe is to add texture and richness and to help mimic what a ground or shredded Parmesan would add when sprinkled onto dishes. But in a soup, the ground nuts/or seeds would separate from the “nooch” as the “nooch” melts away and it might leave a slight ground nut grittiness to your soup. You may or may not like that texture. But “nooch” alone – added a Tablespoon at a time and then testing until you approve- might be the key. Good luck!

  10. Abby says

    Holy cow! I’ve been vegan for a couple weeks now and made this on a whim, not expecting too much as I’m not the hugest fan of nutritional yeast yet. But this recipe is definitely greater than the sum of its parts! I was eating it straight from its container while I was waiting for my pasta to cook. Salty, nutty, cheesy, exactly what I needed in my life. Wow.

      • Kylene says

        I haven’t made this exact recipe but I made one very similar & it turned into cashew butter! It was awful! Lol! Help! What did I do wrong??

        • Support @ Minimalist Baker says

          Oh no! That likely mean it was processed too long. We’d suggest pulsing until the texture resembles a fine meal. Hope that helps!

          • MATTHEW says

            I just did this. All stuck together. Went too far i guess learning from these statements TY

          • Support @ Minimalist Baker says

            Hi Matthew, sorry to hear that happened! Yes, it does sound like that was the issue.

    • Sarah Cook says

      Daaaang! Sometimes I get on a kick and make a bunch of your recipes in one day. So glad I have added this one now, it is perfectly divine. Thank you!

  11. Bre says

    Yum! This vegan parmesan is deadly. I eat it by the spoonful (can’t help myself!). I’ve gifted a homemade jar to my Mom who says it’s yummy on baked potato. It’s the perfect companion to pizza, pasta or burgers. Thank you for sharing such an addictive and foolproof concoction!

  12. Screaming Jay says

    I made this to shake on pizza. I love it! I’m surprised at how much it tastes like parm. I’ll also use it on pasta.

  13. Lisa says

    Hello Dana and MBTeam—Your Vegan Parm was my introduction to your site. I respectfully stayed inside the lines the first time I made this recipe, and, of course, tried it on everything and loved it. But my kitchen is nothing if not recklessly experimental, so your VParm has evolved to include a Tablespoon of “greens and shrooms” powder and two Tablespoons of hemp seeds in the mix. Although we still use our “green Parm” version everywhere, we use it religiously on air-popped popcorn (along with a wee bit of olive oil, Bragg’s Liquid Aminos, and a toss of a mysterious Casablanca spice blend that my partner used to be able to obtain regularly from a shop in Rotterdam before the quarantine—sigh…). It is always the best popcorn I’ve ever had and my favorite snack of all time. I’ll wax rhapsodic over other recipes in your canon that we love another time. I’m about to, finally, purchase your cookbook so I can disconnect from electronics while playing in the kitchen. Thank you for playing such a big role in our home kitchen—we love your work! Best—Lisa

      • Hannah says

        Just wow! I’m not vegan but I love your recipes and I had run out of normal parm one day so thought I’d try this. I wasn’t sure we would like it but was willing to have a go. Where has this been all my life?! So simple but so so moreish. We were eating it by the spoonful! Now just pondering what meals I can sneak it in/on to. Thank you Dana.

        • Support @ Minimalist Baker says

          Aw, yay! We’re so glad you gave it a try and enjoy it, Hannah! Thanks so much for sharing! xo

  14. Gabriela says

    Hi, what kind of blender is this? I currently have a nutribullet blender but I’m starting to think I’ll need to invest in more cooking equipment. Especially since for things like this a blender will not work. Can you advise please? Thank you in advance!

    • Support @ Minimalist Baker says

      Hi Gabriela, a food processor works best with this recipe. You can find our recommendations for cooking equipment here. Hope that helps!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It will work the same but just have a roasted nut flavor, which may not be what you’re going for? Let us know if you give it a try!

  15. April says

    Thank you for this easy recipe! I made this and it is delicious! All ingredients were in my pantry and it was super easy to whip up. I used my Ninja single serve blender and it worked just fine, and I saved myself the work of cleaning my food processor. Thanks again! I love this and MANY of your recipes

    • Shannon says

      One of my faves to have on hand! I’ve been making it with raw sunflower seeds instead of cashews for a cheaper option, just as good!!

      • Support @ Minimalist Baker says

        Hi, we don’t see why it would be a problem, but we are not experts in this topic and can’t offer medical advice. We’d suggest checking with your pediatrician or a pediatric nutritionist.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Catherine. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  16. kitcheniest says

    I LOVE this parmesan cheese recipe! It tastes so much like the real thing…only better. And I had no idea what nutritional yeast was and can’t believe I’ve been missing out on this super healthy gem!
    Super easy and just as good.

    • Heidi says

      Hello. I can not eat raw cashews. What can I sub for this ingredient? Roasted cashews? Almonds? Any other kind of nut?
      Thank you.

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Best would be a blend of slivered (blanched) almonds, brazil nuts, and raw sunflower seeds!

      • Annie says

        Hi. Just wanted to let you know I’ve made this with walnuts and it’s fabulous. It really is hard not to eat the whole jar with a spoon!

  17. kim says

    this stuff is soooooo good! I put it on salads. I put it on toast with cream cheese. I put it on top of stuffed peppers! I put it on everything I can think of! I love it!!

  18. Marie says

    This “parmesan” is so good. Works well with so much different meals and I always have some in a jar in my kitchen. Yummy!

  19. Patrick says

    Super good and easy. I have been using other prepackaged vegan parm but ran out. So I made this in a pinch. I forgot how truly good this quick and easy parm is. And inexpensive to boot. I’m going back to this as my go to for most uses in the future.

    • Charlie says

      Nope. Nutritional yeast is an inactive yeast used as flavouring, and usually fortified with B12.
      It’s absolutely nothing like brewers yeast.
      If you can’t find nutritional yeast in a local supermarket try health food stores, or of course you can get it online.

  20. Maureen says

    Question on the nutritional yeast. It was asked on Dec 7, 2016 but still not certain. The link on the instructions shows a picture of Bragg Nutritional Yeast Seasoning but your answer to the question Flakes or Seasoning was Flakes. Has this changed? If we use the Bragg Nutritional Yeast Seasoning should we use the same 3 Tbsp? I am helping my daughter with her food allergies. Thank you.

  21. Annette says

    Why do you require two pages to print this recipe? Is that minimalist? What a waste of paper and ink and time and space. Oh help!

    The recipe is delicious, however.

    • Support @ Minimalist Baker says

      Hi Annette, it looks like with using the print function, everything you’ll need to make the recipe shows on 1 page. So you could either change the setting to print double sided or change the print range to just print the first page. Hope that helps!

    • Tina says

      Thank you for sharing your vegan parmesan recipe. We had it last night to go with your one-pot Tuscan-style Beef and Lentil Soup recipe. Our three children aged 13, 11 and 9 years of age couldn’t keep their fingers out of the condiment bowl that I had the vegan cheese in on the meal table and we’ve never had nutritional yeast flakes before! I have made another batch to go with nachos tonight!

      • Support @ Minimalist Baker says

        Hi Kevin, It will work the same but just have a roasted nut flavor, which may not be what you’re going for? Let us know if you give it a try!

  22. Claire says

    I’m not vegan, but I’ve always been curious about vegan parm after seeing it in so many MB recipes. And…the verdict is, it’s tasty! I made this in my mini food processor and added more garlic, salt, and nutritional yeast. I think I kept the power button on too long, since it’s more like a powder now instead of tiny pieces, but it’s still yummy.

  23. Randall A. Little says

    I made this for your vegan Alfredo recipe and it was perfect!! I’ve been vegan for a while,my family is loved it too and it’s super easy to make, I will definently make this for other meals in the future! thank you!

  24. Heather says

    I’ve been seeing this “Vegan Parmesan Cheese” a lot as I try different Minimalist Baker recipes and each time I thought… it just can’t possibly be that good. This was partly due to my lack of experience using nutritional yeast. I was still not so sure about it. Then I FINALLY tried this recipe when I made “The Best Vegan Meatballs” (which were delicious). And I was so PLEASANTLY surprised! It’s really good! (And easy!) It’s always nice to find a recipe that is so quick and versatile – I can see myself using this with a lot of different dishes going forward. Thanks!!

    • Support @ Minimalist Baker says

      Whoop! We’re so glad you gave it a try and enjoyed it =) Thanks so much for sharing!

  25. Caryn says

    WOW. This is insanely delicious. I’m stunned. I made it tonight to go over zucchini noodles and it’s even better than real parm! There’s now a jar in my fridge and it’s not going to make 3-4 weeks. Not a chance.

  26. David B says

    Sorry! Would have given this 5 stars in my previous comment but didn’t spot the stars until I hit send! (and I don’t see a way to edit my comments) :)

      • Diana says

        This was my first time making this recipe and I really enjoyed it. I love how customizable and easy it is. I ended up adding another tablespoon of nutritional yeast, but it was lovely exactly how it was written. I spent more time cleaning the food processor than actually making the vegan parmesan. If only everything in life were this simple. So perfect! Thank you!

        • Support @ Minimalist Baker says

          Thanks so much for the lovely review, Diana. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  27. David B says

    Absolutely amazing! New to a vegan lifestyle, I have been missing parmigiana so much. I personally like it better with more nutritional yeast and way more salt and garlic. I felt it made it taste richer and more like the real thing.

  28. Tracy Deakyne says

    Wanted to say just how delicious this is – it’s over the top!! I just added it to a vegan spinach dip and wow, it just took it to a whole new level! Thanks for such an amazing condiment. We will be using over and over again!

  29. Jennifer says

    Absolutely amazing on pasta (and roasted cherubs and garlic …yummm) with an adapted kale chimichurri I’m recently obsessed with having on hand. This was the perfect finishing touch and I am delighted to have such a great recipe! Thank you, this is brilliant.

  30. Brianna Fehrer says

    I made this for your vegan Alfredo recipe and it was perfect!! I’ve been vegan for a while, the rest of my family isn’t but they even loved it! super easy to make, I will definently make this for other meals in the future! thank you!

  31. Emily says

    I was so pleasantly surprised by this recipe! I knew I would like it, but not that I’d like it this much. I followed the recipe exactly and measured everything out and it was spot on. No additions or substitutions necessary. I haven’t written a review for an online recipe in years but I had to write one for this!

      • Nicole says

        Made this in 5 mind and it tasted heavenly. I can finally eat cheese again without any repercussions!

        • Christina says

          This is so good! I was skeptical but it was so so tasty. I’m not even vegan, I just can’t eat dairy right now and I barely noticed I wasn’t eating real Parmesan. Thanks so much for sharing the recipe :)

      • Vani says

        Taste good. Too much salt though. I would probably not add any salt next time or add only 1/4 tsp instead of the 3/4

  32. Jenny says

    This is delicious! I was looking for a Parmesan cheese sub and I was way beyond pleasantly surprised! I’ve made this exactly as it was written and I’ve also made it with a few dashes of red pepper flakes and about a tablespoon of hemp seeds. I loved it both ways.

    I discovered Minimalist Baker in the last year or so and it has become my go to cookbook and website. It has given me confidence in my cooking and I’m having so much fun in my kitchen. Thank you for continuing to create thoughtful, creative, accessible, flexible, and delicious recipes! Keep up the wonderful work. It is much appreciated!

    • Support @ Minimalist Baker says

      Aw, thanks so much for your kind words and lovely review, Jenny! We’re so glad you enjoy our recipes! xo

  33. Ru B says

    Seriously! Amazing! I’ve started making large batches and bottling to keep. Best cheese replacement ever! So versatile. My 7 year old loves it!

  34. Misha says

    This is out of this world delicious! Really restaurant worthy! I cut the garlic down to 2 large cloves in the pasta recipe and 2 large cloves (cooked) in the sauce recipe. I used daiya cream cheese which is the only one available here. There is no need to blend the cream cheese and spices, just heat it all on low in a sauce pan (saves dishes). I used 1 tbsp lemon juice and added a splash to each plate.

    • Lakin says

      This has been me and my girlfriend’s go-to Parmesan recipe since transitioning to a plant-based diet. It really brings our pastas to the next level. Thank you so much for sharing!

  35. Jackie says

    Followed the recipe exactly and LOVE it. Just so good! My husband has to watch his sodium so next time will make his batch with half the salt. Thanks for a wonderful, easy recipe

  36. Amy says

    To make this even easier, I swapped out the cashews for hemp seeds and used 1tsp garlic salt instead of the separate garlic powder and salt. Just as delicious, tastes about the same, and took 10 seconds to make :)

    • Heather says

      Hi Amy, thanks for that note! My son is allergic to cashews so I was reading the comments to see if there was another option. Did you keep the same amount? Cup for Cup? Or change the amount of hemp seeds? Thank you!

  37. Betsy says

    This vegan parm is WAY better than what I can buy at Whole Foods and so easy to make. I used a vitamix, froze the nuts for about 30-45 minutes, and kept a close eye on the blending, stopping often to shake the contents so that I wouldn’t end up with cashew butter. The ingredients came together quite nicely.

  38. Debra Vanderpoole says

    This recipe is simply amazing!!! We’ve used it to add flavor to spaghetti, popcorn, other vegan sauces, stews, soups, etc.! It lasts a long time in the refrigerator (although we go through every batch fairly quickly!). It has become a must-have on hand staple!! Thank you so very much for the wonderful recipe!!! ?

  39. Kerry Armstrong says

    I just made this in 30 seconds flat.. 5/5 Had it on my 3 minute instantpot spagetti made with whole wheat pasta and red lentils. Fantastic flavour. My new go to.

  40. HyeMi Jung says

    I made this to make cheesy cheetos for my toddler! he absolutely loved it and i did too! Thank you so much :)

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review. We are so glad you both enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Cathy Mcfarlane says

      Thank you! Thank you for this recipe!! I miss cheese so much (I have developed allergies and end up with horrible sinus infections if I eat it/ any dairy), and didn’t think I would ever find options that really tasted good/ similar to what I used to eat. This is so tasty AND easy. There was major celebration when I made this last night.

    • Support @ Minimalist Baker says

      That might be tasty, but it won’t have the same texture. The cashews are just slightly processed in this recipe so they yield a powdery texture.

  41. Nazee says

    I made this today!!! It’s tastes amazing!!!! Can I leave it outside or have to be refrigerated? Can’t wait to use this on pasta!!

  42. Louise says

    This recipe was sooo simple and will be a forever ever staple from now on! I sprinkled some on baked zucchini, delicious! Thank you!

  43. Sheena says

    This is amazing! Thank you so much for sharing this! I made this tonight to have with pasta, I couldn’t stop “taste testing” it ?

  44. Yolanda says

    I unfortunately stepped away only for a split second (used my Nutri Bullet), and upon my return it’s paste! That’s the last of my cashews. What can I do to achieve that powdery texture?

      • Helen says

        O M G. I made this last night, it’s delicious. It hits a little note of nostalgia of using the parmesan in the canister with the green lid my mom would get when I was a kid (was that even cheese?). ❤️
        I used my bullet blender and just pulsed a few times, making sure all the cashews were broken up.

  45. Kenesia still says

    After the parm cheese has been taken out the freezer, can it be placed back in freezer if it coming close to the 3-4 week expiration?

  46. Miss Jay says

    Kia ora from Aotearoa New Zealand! Dana this is the real deal! I’m so glad that the recipe works with sunflower seeds because we are going to be main lining this! I think I had a little under the 3/4C cashews so my first attempt was a little bit more powdery than I expected, but we’re here for powder that tastes like cheese and is waaaaay better for both us and our planet. Thanks for all your efforts ♡

  47. Jocelyn says

    Hi! I can’t eat cashews – would other nuts work? I saw a comment about 1/2 pistachios and 1/2 cashews but not sure if a full sub would work?

  48. Koralee says

    This is so delicious! Thank you! I am newly vegan and have been lamenting the loss of cheese. This is so good and isn’t made with odd oils or other processed items.

    I am used to a very low salt diet so reduced the the salt a little for taste, but otherwise followed the recipe.

  49. Hayley says

    First time making this and omg I am amazed. The balance of salt, garlic and savoury is perfect and I’m so excited to put this on everything ?

  50. bianca says

    So delicious and easy! Will make again and again. I used my Vitamix (5200), but will defer back to my food processor next time. I was concerned it was going to turn to paste before it ground up to my satisfaction.

  51. Haley says

    I was wondering about the safety of using raw cashews.. I didnt have time to read every comment to see if this has been asked already..but aren’t raw cashews poisonous? Does the processing somehow negate that issue? Everything I’ve read says they need to be soaked first

    • Support @ Minimalist Baker says

      Hi Haley, raw cashews purchased from the grocery store are not poisonous. They have been steamed. Hope that helps!

    • Alejandro says

      Oh my God, I just did this recipe and it totally blew my mind, if I keep finding recipes like these I’ll become vegan a 100%. I did use some peanuts because didn’t have the portion mentioned here and it works great, I little bit salty because the peanuts had some already, but next time I’ll know, thank for this recipe!! Love and happiness to whomever comes across this notes

      • Support @ Minimalist Baker says

        Thanks so much for the lovely review, Alejandro. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  52. Alma says

    I never knew there was a substitute for Parm cheese since I recently turned Vegan about 9 mo.’s now… SO GLAD I FOUND YOUR WEBSITE! This recipe is FANTASTIC! I use it all the time! All Your recipes are GREAT! Thank You, Thank You, Thank You!! I never knew there were other recipes for parm cheese as well but not crazy about Brazil nuts… (will experiment), but will try your ricotta cheese & others. I’m amazed there are vegan recipes for all the cheeses! I’m excited to try these! Again, thank you!!!!!

    • Support @ Minimalist Baker says

      Aww, thanks so much for your kind words and lovely review, Alma! We’re so glad you enjoy it! Happy cooking!

  53. Alan says

    I made a double batch of this and actually like it better than how I remember parmesan cheese. It’s tastier, yet less salty and not greasy.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Alan. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  54. Anna Colton says

    This is so good! I made it to go with pasta and cauliflower sauce. I can’t wait to try it on roasted broccoli.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Anna. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  55. Valerie says

    I was just wondering if you know an ingredient I could sub for the cashews. I’m trying to make a cheesy recipe for my family, but my mother is rather allergic to cashews. I was thinking macadamia nuts. Would this work?

  56. Terre says

    This parmesan cheese is a staple in our house. I’ve made it dozens of times and shared the recipe with friends and my vegan potluck group – all credit to you, Dana.


    FREEZE THE NUTS. This makes it so much easier to make the parmesan granular without risking it turning to cashew butter or even needing to be scraped down from the sides.

    I use a NutriBullet now instead of my high-end blender, as it’s just so much easier to handle. I double the recipe and then make it twice so the parmesan fits into some 8oz containers with shaker tops that I had washed out and saved.

    I have a big container of cashews that live in the freezer. If I need to soak them for coffee creamer or whatever, I’ll take them out the night before OR pour boiling water over them.

  57. Amanda says

    Simple, easy, and a perfect alternative! I had all the ingredients at home so it only took a few minutes. It even “melts” in to warm pasta. So tasty.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Lovely! Thanks for sharing, Amanda! Next time would you mind adding a rating to your review? It’s super helpful for us and other readers! xo

  58. Sarah says

    Love this! I think it’s *even better* with blanched, skin-removed almonds, than cashews. I don’t really understand why vegan cheese substitutes always call for cashews—to my taste, they’re too sweet and they distract from the savory vibe cheese is supposed to have. So I blanched almonds in boiling water for 1 minute, then pulled all the skins off. Let them cool, and proceeded with the recipe. My whole family loves this, and one of the dairy-eaters always reaches for this parm for his pasta, even when the regular stuff is on the table.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Usually from the bulk bin, or Bragg’s. But a new-to-me brand is Sari Foods. I use large flake in general.

  59. Betina says

    OMG… what can i say? I thought I would never found a substitute for Parmesan cheese that would taste like Parmesan cheese. This is it. Here it is. So simple, so quick, soooo tasty.

  60. Wendi Abeberry says

    I have been making this recipe for about 2 years, I don’t remember where I got it from originally, but it’s great. And it keeps FOREVER in a small sealed container in the fridge. I’ve made it in a blended, a vitamix and even my old Magimix. All good. Just be careful to not over mix.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Wendy. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  61. Connie says

    I made this recipe and it all ‘clumped’ together. I only have a Magic Bullet to work with at this time. Is there any way to make it “grainier”? I just reread directions and saw that it should be “pulsed”. Maybe I can get to a better texture with my daughter’s blender (it has pulse setting). Any suggestions?

    • Support @ Minimalist Baker says

      Hi Connie, hmm we aren’t sure what happened! Was there any moisture in the container? That would be our best guess! Otherwise, which blade did you use?

      • LooHooSchu2 says

        The best way I know of to prevent ‘clumping’ of anything is by using 1/2 of a saltine, or a few dry rice grains, in the container it is going to be stored in. it will absorb the extra moisture.

    • SD says

      Had exactly the same problem with my Magic Bullet! And I made sure that there was no moisture in the container… :(

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        So this recipe happens VERY quickly. If you keep the parmesan blending for more than a few seconds, it will clump because the natural oils make it start clumping together and it’ll start turning into nut butter. SO, when using a magic bullet (which works great, btw!) simply pulse for 1 minute and then remove from the base and shake. Repeat until a powdery texture is achieved! Hopefully that helps, Connie and SD!

      • diana smart says

        me, too. But second batch was great. But, wondering if I can dry it out and recrumble it or does anyone have suggestion on using garlic nut butter?

        • Andrew Colvin says

          Dry it out in the oven for a short bit. Add more nooch as well. You could even add a touch of corn starch.

          Or, turn it into butter and use on bread or in pastas!

  62. dom says

    new vegan here, and i just made this. uuuuuhhhhh-maaaaa-zzaaaannnggg, people!!!! used it to top a zucchini noodle dish. uuuuhhhh-maaaa-zaaaannggg, people!!! this is the reason i got a food processor (and i am noooott sorry).


  63. Pam says

    My husband and I hadn’t had pizza in months. Sadly I wondered how a veggie pizza would go over with homemade whole wheat crust, homemade sauce, veggies and NO cheese. Pizza is all about the cheese, right? Enter your vegan parmesan cheese recipe. I was so doubtful as I sprinkled it over the sauce and again on top. I CAN’T BELIEVE cashews, salt, garlic powder and nutritional yeast can taste this good and taste so much like REAL parmesan! Our pizza was a hit with both of us and tonight I made a casserole with pasta sauce and veggies topped with your Magical Vegan Parmesan!!! I just LOVE it and will be confident serving it to my eyebrow raising carnivore friends?

    • Support @ Minimalist Baker says

      So glad to hear you enjoyed this recipe on your pizza, Pam! Thanks for the lovely review!

    • Diana says

      I blew it, too, making with magic bullet. But, read comments and did redo with food processer. I added a bit more Himalayan salt and it tastes great. Veggie pizza tonight!

  64. Lucia says

    I must say I was a cheese devoted for my entire life, so it was a hard turn when I decided to go vegan. I thought it was just a life of privations, but I recently found your blog and now it just feels it’s all about creative cooking. This recipe is great, quick to make (about 5 min counting the cleaning of the supplies) and it yields several servings. It tastes delicious and makes my life a little bit better, which is all you need from a recipe.

  65. C. Golden says

    I like roasting nuts. Any problem if cashews aren’t raw? I looked for an answer to this but Comments section is pages long!
    I’ll try this anyway. Has to be good!

    • Support @ Minimalist Baker says

      We think so! Let us know if you give that a try! For future reference, if you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words in the post and comments. Hope that helps!

  66. Carol Amato says

    I’m so glad I decided to google how to make my own vegan “Parmesan.” I found this recipe and saved myself $50 buying it ready made online! It’s perfect! Now I can enjoy pasta again. ?

  67. JWood says

    I doubled the garlic and added 1/4 teaspoon of ground mustard, 1/4 teaspoon onion powder, and 1/2 teaspoon of vinegar to make it a little more sticky (it was like a powder before). It is delicious!

  68. Priscilla says

    Just wondering if anyone has attempted making this with roasted lightly salted cashews. I had intended to make this tomorrow night, but my husband accidentally bought the roasted salted cashews…misunderstanding that I had asked him to get raw.

    • Andrew Colvin says

      I don’t use raw. You simply use less salt if they are roasted salted cashews. Also, you want to be careful on the pulsing as to avoid turning it into butter. I actually prefer the roasted unsalted cashews.

    • Support @ Minimalist Baker says

      Hi Alexis! We store ours in the fridge for freshness if I’m keeping it for longer than a few days. It should stay for up to a month! Maybe longer :D

  69. Patti says

    So delicious and the best comfort food! I made it twice: once with Toffutti and a second time with Kite Hill cream cheese. The Toffutti made the pasta a lot creamier. Be sure to let the almond milk sit in the pan for longer if you want a creamier cheese sauce.

  70. Tracy Haynes says

    I just made my second batch of this after we couldn’t eat the first one fast enough! It’s truly delicious and we sprinkled it on anything from pasta to potatoes to soup. This time around I made a double batch. We enjoyed this so much more than any of the vegan parmesan we’ve bought. I’ll never buy them again, not when this is so yummy and easy to make. Thanks for the recipe!

  71. Patricia Giannelia says

    Didn’t have time to read all the comments, but I use pumpkin seeds instead of the cashews for a nut-free version. Also, when buying nutritional yeast look for “Red Star” or equivalent – it is even higher in B12 than regular NT

  72. Amy-in-the-UK says

    What a revelation! Made this for pizza tonight, as dairy really doesn’t agree with me any more. I used pine nuts as my husband is nut-intolerant and it was so nice, although I will add less salt next time. When cooked, it was kind of creamy tasting and so flavoursome. Totally made up for the lack of dairy. I’ve tried bean based ‘cheese’ sauces before but this will now be my go to replacement – and I’ve got plenty left in the fridge! Thanks for a great recipe

  73. Alex says

    Loved the recipe, but it still tasted a bit sweet, so I added about another 2 Tbsp nutritional yeast and 1.5 Tbsp of lemon juice. It gives the ‘cheese’ some parm-y bite!

  74. Debi says

    Greetings from Michigan!
    Love this recipe. To make it even easier, I used almond meal. I just dumped everything in a jar, put a lid on it, and shook it until everything was mixed. Yummy!

  75. Jill says

    i have a salt question:
    my sea salt is ‘Redmond ancient fine sea salt’. (from Utah)
    i just made a batch of this ‘cheese’ and it’s pretty salty, but i think it’s supposed to be?
    I usually cook with kosher salt and i’ve read not all salts are the same.
    Just curious if your sea salt is super fine like mine or more like the texture of kosher salt.

  76. Kasandra says

    I love this recipe! Made it for the vegan meatballs and it had so much flavor between the nutritional yeast, garlic, and salt! Will definitely make again :)

  77. Carolyn says

    I just have to tell you I just made this… and it’s really good! I’ve recently decided to stop eating dairy and Parmesan cheese was basically like my favorite thing. I’m so excited to try some of your other recipes!

  78. Meg says

    Absolutely delicious. Even my non vegan family members loved it! This is something I’m always going to have in the fridge.

  79. Kaylynn says

    YUMMMMM! This turned out so good. I originally made up a batch of this to use with your recipe for Eggplant Parmesan, but I have already found many other uses for it, including what might be my favorite- sprinkled on avo toast!!! I don’t ever want to run out of this stuff.

  80. Katie March says

    I made this in addition to your vegan Alfredo sauce.. holy yum!! So so good! Suffering with allergies to all sorts of things, and it’s so wonderful trying out your recipes and falling in love with ‘cheesy pasta’ dishes again!! Question.. what is the best way to keep the left over vegan Parmesan, and how long will it keep? Fridge or freezer?
    Thank you!!

  81. Sadie McElrath says

    I make this all the time and love it! I leave out the salt and don’t even notice. Sometimes I sub some pumpkin seeds for part of the cashews. My family also lives zero-waste, so I love that I can buy everything in the recipe from the bulk bins. Thanks for creating such a great recipe!

  82. Cindy says

    Wow! the only food I have missed transitioning to a WFPB lifestyle is my cheese especially over pasta and in other recipes. Thank you so much.

  83. anne says

    Thank you so much! I have been giving everyone this recipe! I absolutely LOVE cheese and it has been so hard to give it up. All the cheese stuff I have tried tastes horrible so I would just do without but I thought I would give it one last try with your recipe since I had some raw cashews laying around. This is wonderful!!!! Granted it is not exactly like the real stuff but it has a fantastic taste on its own and it makes my plain pasta sauce not only edible but delish! Thank you again, I look forward to trying your other recipes.

  84. Edith-Nicole Cameron says

    For those who are nut free, a mix of 1/2 cup hemp seeds and 1/4 cup pepitas worked as a great substitute for cashews. This is delicious!

  85. Beth Hanlon says

    The ABSOLUTE BEST. A staple I make over and over again. Cashews are my fav, but I have also done walnuts and almonds, both delicious. Adds such an amazing flavour to everything.

  86. Melissa says

    This recipe is fantastic even my 8month old baby loved it! Thank you for making vegan recipes that are easy and simple.

  87. Scott says

    Thank you Dana, I was looking for something to add some flavour to my pizza in addition to nutritional yeast

  88. Erin Mae Spradling says

    I found this so simple and easy. It taste very similar to grated Parmesan but more nutritious!

  89. Heather says

    I’ve made this multiple times and it is delicious. However! I much prefer substituting raw walnuts for the cashews. For my palate it is SO much better! Buttery and salty and umami…

  90. CAROLINE says

    This is a great recipe, tasty and easy to put together on a weeknight. I shared some with a co-worker who had forgotten her lunch at home and she wanted the recipe.

  91. Meme says

    If I had known vegan cheese substitutes could taste so good I would have tried this years ago. Better taste than dairy I dare to suggest and without the “barf smell” of dairy Parmesan!

  92. Kate says

    I made this about 10 days ago and kept the leftovers in an air sealed container in the fridge. Is it still okay to use?

  93. Tanya says

    This turned out GREAT! We had just been using plain nutritional yeast on pasta, but this is so much yummier :) ! Based on some other reviews, I started out with 1/2 tsp of salt and found that it was perfect for us.

  94. Laana says

    Great recipe! Just made it and used it in my first vegan risotto with asparagus ?. That’s about the only thing i’ve missed since going vegan. So easy to make, even with my basic Bosch blender. The taste is perfect and tastes so much like parmesan. Thank you!

  95. Dora says

    This is my go-to recipe for vegan parm! I didn’t modify the recipe at all…but have made it so many times now that I no longer need to measure the ingredients. This was a Godsend when I was first trying to roommate dairy, and I still love it!

  96. Carren Larson says

    Vegan Parmesan Cheese and 5 Ingredient Vegan Parmesan Cheese each call for 3/4t. sea salt and the accompanying 3 recipes, each using the vegan parmesan cheese recipe to start, call out 1/4t. sea salt. Is this a mistake ? Seems like an awful lot of salt.

    • Support @ Minimalist Baker says

      Thanks for your feedback! Feel free to scale back on the salt if you feel as though it is too much!

  97. one girl1 says

    I am trying to make a creamy pasta dish that calls for ½ cup Parmesan Cheese , would the substitution ratio be the same, ½ cup of this vegan cheese?

  98. Tammy Terrio Wallace says

    Sorry if this has already been asked ( so many comments to sift through), can you also use roasted/salted cashews? Will it affect the flavour and/or nutritional component?

  99. Vedrana says

    This was the first vegan parmesan I tried making, and it’s so good that I most likely won’t even try any new recipes. Simple, quick to make, tastes fantastic and keeps a long time in the fridge. I mostly use it to top off my pasta dishes, but it’s also fantastic for pizza. No local pizza place has vegan cheese, so I just order a cheeseless pizza and top it with this golden stuff as soon as it arrives. SOOO good!
    Thank you for sharing! :)

  100. Sara says

    Can a big batch of this be made and stored? Does it need to be kept in the fridge or can it be kept on the shelf? All the ingredients on their own are shelf stable, so I’m curious. Thanks!

  101. Sue says

    Made this tonight to go on pasta. It was a triumph. My 10yr old daughter wanted to know how I made parmasan without it being cheese! Thanks for sharing.

  102. sam says

    i used almond flour because i was looking for a way to use it up and it worked perfectly!! it tastes great and i normally cant stand nutritional yeast but in this recipe its perfect.

  103. MJ says

    Thank you, thank you, thank you! I made it exactly as the recipe is written and it’s fantastic. Used it tonight on zucchini noodle “spaghetti” with “meatballs” and it was amazing. I’m not currently vegan but working my way there and have been trying every “cheese” recipe I can find lol. This is hands down the best!

  104. Sam says

    Dana, this is incredible! So so simple and absolutely delicious!!
    I think I’ll need to make a bigger batch next time – definately putting this on everything!!
    You and your husband’s blog has opened my eyes to how quick yummy food can be made, and after just transitioning to vegan you’re making cooking so exciting and delicious!
    Thank you so so much!

  105. April Hankins says

    Just made this to top a sweet potato lasagna and will use for minestrone later this week, thanks, helpful and delicious! Always helpful to find cheese options in the vegan world!

  106. Katie Kelly says

    This was delicious! It seemed a little on the salty side, but that could be because I was eating spoonfuls of it… I used whole, raw almonds, and the texture and flavor are great! I’ll definitely be making it again!

  107. Vanessa Gibson says

    Hi Dana!! This is my first time giving a comment – but I have made so many of your recipes, but this one and the red pepper roasted pasta are my favorite!!!!
    Thank you so much!!!

  108. Monica says

    Oh my goodness we my daughter and I just made this and it is awesome!! We taste tested it with the store bought vegan Parmesan cheese and we both agreed it is so much tastier. Guess I will be saving some money by making my own from now on. Thanks so much!

  109. Hari Simran says

    I made this with raw pumpkin seeds which I dry roasted myself and it came out great! I used a little less of the pumpkin seeds, about 1/2 a cup. I made it with Pumpkin seeds because of sensitivity to Cashews and Almonds. Thank you Dana for the inspiration.

  110. tony says

    I love your site thank you for posting it
    Could you clarify your instructions for the cashew cheese
    It shows 3 Tbsp (9 g) nutritional yeast and in the picture it shows 3 tbsp nutritional yeast
    Thank you

    • Support @ Minimalist Baker says

      Hi Tony! You’ll want to add the 3 tbsp of nutritional yeast along with all ingredients to a food processor and mix/pulse until a fine meal is achieved. Hope this helps!

  111. Doris says

    I made this last night and learned that it’s not helpful to soak the cashews as I normally do in water for a few hours. They went in wet to my food processor and the result was a gummy mess. It still tastes great but doesn’t have the consistency or texture of Parmesan cheese. I’m not giving up though! I’ll try this once more with dry cashews.

  112. Hannah Wolfe says

    OMG don’t soak the cashews first :(

    I was making a bunch of cashew recipes and most of them say to soak them, so I have cheesy cashew butter :(

    But the flavor is excellent! I can’t wait to try this again without soaking them lol.

  113. Angelica says

    I didn’t have garlic powder so I substituted both the salt and the powder for a tbs of garlic salt, still delicious.

  114. Wendy says

    My 10 year old son is allergic to all nuts EXCEPT ALMONDS. Ou family is strictly plant based…do you have a suggestion for substituting the cashews? Even though we love being vegan I personally miss parmesan on my Italian dishes! Do you think slivered almonds would work?
    Thanks so much,
    Telluride, CO

  115. Brooke Lundin says

    I made this tonight and it was sooo easy and sooo delicious! My husband and 6 year old sprinkled it on everything (veggies and pasta) and we all agreed it tastes better than real parmesean. Thank you for the recipe!

  116. Jennifer says

    This is so delicious! I enjoyed it on pasta and will add it to my cauliflower crust pizza! The flavor is amazing. Thank you so much for creating and sharing!

    • Support @ Minimalist Baker says

      Hi Reachael! Store in the refrigerator in an air tight container to keep fresh. Lasts for several weeks!

  117. Jessica says

    Absolutely perfect! A delicious substitute that I’ve made over and over again. Thanks for sharing, it’s SO GOOD!

  118. Victor @ says

    I was a little skeptical but decided to give this recipe a try as we use Parmesan often in our cooking – not hearth healthy, I know. I tastes amazing, not the same as the real deal but I totally see myself using it in my cooking on a regular basis.

  119. Nicole says

    So happy we discovered this! My husband and I love this and put it on/in EVERYTHING! Perfect topping for pizza, salad, soups…literally I would love to just eat this with a spoon. Thanks for the recipe. I did sub a clove of finely chopped garlic for the garlic powder because that’s what I tend to have on hand.

  120. Margaret says

    Thank you Dana this is delicious!! We always keep it on hand now. I also use it to make my 2 year old daughter’s vegan mac&cheese. We blend 2 Tbsps of it with 2 Tbsp EV Olive Oil + 1/4 cup unsweetened organic soy milk + tumeric (for color and health). She would eat it everyday if I let her.

  121. Nora G says

    I substituted almond meal as i did not have the proper equiptment

    I used a touch less nutritional yeast as I hate the stuff normaally but it tasted fine in the meal. I also added a couple of drops of lemon juice.

    Both vegans and non vegans agreed it was good.

    Boiling spaghetti as i write this.

  122. Debbie Mickow says

    Your recipe Dana was perfect as is, as always. I wanted to experiment a little and, added half cashews and half almonds. It was so, so GOOD!!!!!

  123. Debbie Mickow says

    Your recipe Dana is perfect as always. However, I experimented a little. I added half cashews and half almonds. It was so tasty!!!!! Thank you again for another perfect recipe..Love Parmesan xoxo

  124. Aleshia says

    I substituted the cashews hews for pine nuts (allergies) and it worked so well. Doubled the garlic powder and used onion salt instead of plain salt. Beautiful and will be used regularly in to kitchen!

  125. Juli says

    Maybe because I’ve only recently given up dairy, but this didn’t really taste like Parmesan cheese to me. Having said that, it was delicious in its’ own right (I caught myself eating some by itself by the spoonful). And talk about easy! Less than five minutes, start to finish, including measuring the ingredients and dragging out my mini-prep processor from the cabinet. This is a keeper.

  126. Holly says

    I have made this so many times but I wanted it a little different this time to more easily get omega 3s. This time I subbed walnuts in an exchange for cashews and it was a delight. I loved it! I can’t say that is as delicious as the cashews but it still tuned out really good tasting in my opinion.

  127. Lynn says

    I love this recipe and make it weekly. My husband loves it and puts in on everything! Thanks for the Delicious!

  128. TINYT says

    Thank you, thank you, thank you! Parmesan cheese is the only thing I have missed since I went vegan. This is fantastic! Thank you again!

  129. Sas says

    OMG I would have never believed this could taste like Parmesan but it actually does!!! I used half slivered almost nds half cashews as she thought cashews alone would be sweet. AMAZING. thank you so much for sharing!!

      • Helena says

        Ok, a question: If cheese is needed in a recipe why not just add nutritional yeast? Too “funky” & the addition of cashews or almonds decreases that? I’m only asking that I often have “nooch “ on hand but not a batch of prepared vegan “cheese”…
        Since this recipe has just a few ingredients, can I “fudge” adding just nutritional yeast in an emergency? Anything you can suggest?

        • Support @ Minimalist Baker says

          Hi Helena, the vegan parmesan cheese adds both a cheesiness and a richness in recipes. It will sometimes work to just sub nutritional yeast, but we’d suggest using a smaller amount of it. How well it works will depend on the recipe. Hope that helps!

  130. Jessica says

    I usually have a batch of this in the fridge as it’s a staple for me. I love it. I have discovered a new way I like even more. I add a fresh clove of garlic (or two) with or without the garlic powder. Then you get these cheesy/garlicky clumps in your pasta and it is to die for. Thanks for this fabulous recipe!!

    • Lana says

      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.

  131. Rebecca says

    I LOVE this vegan parmesan. Not exactly like real parm of course, but adds that extra taste I was missing! Flavorful and totally addictive!
    Thanks so much!!

  132. Judith says

    I love this stuff so much, I could eat it by the spoon full. Great on cauliflower pizza, pasta dishes, even mixed into a bowl of leftover quinoa or brown rice for a quick little snack!

  133. Honey says

    Super-picky family loved this. One vegan kid, one “regular” kid, and two gluten-free/dairy-free people gave it the thumbs up! Yay! I haven’t had too many “wins” yet with this new way of eating.

  134. Logan says

    I was really missing parmesan cheese after making a diet change. This recipe is excellent. I first tried on plain ole spaghetti and sauce, and it was quite satisfying. It added a nice texture and put back that savory added taste I was missing after cutting out real cheese. I then made a cheese-less pizza. Bought some dough at the Italian grocery store, added some sauce, sautéed onions and garlic, oregano, pepper, olive oil, chopped up sardines (no added salt in spring water), and then the vegan “cheese” from your recipe. Came out really nice. I did not miss the mozzarella cheese too much. Didn’t burn the roof of my mouth either! Thank you for the great recipe.

    • Support @ Minimalist Baker says

      Hi Karrie! I think so, but I haven’t tried it so I can’t guarantee the results.

  135. Karina Rauff says

    I just discovered your page, and I’m already loving it.

    Being from Europe, I especially appreciate the recipes where you also include weight measures when using cups. Sometimes this can be the barrier when choosing which new recipe to try out.

    Thank you!

  136. Gina says

    Hey, y’all! I just found this blog and recipe. Not sure if anyone has already related this but in case they haven’t, for all the ALMOND users, you’re doing too much work….just use the almond meal already processed and you won’t risk over-processing the almonds (or any other nut for that matter when you purchase that particular nut in a “meal” or “flour” grade). It works great.

    Great blog! Thanks!

  137. Angela says

    Our toddler has a severe allergy to cashews (but my husband and I do not.) I know a lot of vegan recipes out there call for cashews. Anything else I could use instead and get similar results? Also, I LOVE your website and have tried several recipes- they all taste great!!! :) The pictures are so beautiful and recipes are easy to follow!

    • Support @ Minimalist Baker says

      Hi Angela! We haven’t tried this, but other readers have suggested using sunflower seeds (without the shell) as a nut alternative for the Vegan Parmesan Cheese. As for other recipes, it will definitely vary but sometimes tofu can be used in place of cashews! Check out the comments from other readers, they often have great suggestions for substitutions!

  138. Jenifer says

    I was making some pasta and remembered reading this (have recently discovered your blog!) and thought “well – why not throw it together”… and that’s all it took and the whole family is hooked! It’s so incredibly quick and easy (and rather guilt-free since – it’s so healthy). We’ve been pushed down the road to more and more vegan eating by our kid’s deadly allergy to milk… so this is amazing. Totally satisfies the other kid and our old cravings. Very yummy!

  139. CC says

    This “Parmesan” has become a staple in our house. It is utterly delicious and I find myself sprinkling it on just about every savory food! Nutritional yeast offers numerous health benefits so for those of you who are asking about omitting it from the recipe, it is worth tracking it down for that reason, in addition to the flavor it adds.

  140. Dawn Powell says

    Going to have a crack at making this today, so that I can then make the vegan mac cheese!
    I’m from England and just want to say that I love the fact you put weight measures in your recipes as I much prefer to cook by weight than cup measures! Thank you.

  141. TexasTripletMom says

    I made three batches of this before i finally settled on a combination i felt comfortable with. I used ‘NOW’ brand de-bittered brewers yeast and with 3Tbsp the ‘cheese’ was very bitter. I was worried about making my famous chicken parm (all the work of making my homemade tomato sauce) and having a strange bitter aftertaste. *BLEH* – so i tried dropping it down to 2 Tbsp — a little better. Still there was that bitter aftertaste. And then i dropped it to 1 Tbsp, and while it’s def milder and less cheesy at least it’s not extremely bitter.

    I also upped the garlic and salt by about 1/8 tsp.

    I may wind up skipping the ‘parm’ in my chicken parm — i’m going to try it both ways, i’m just not sure this ‘cheese’ will add the proper flavor quality. I’m still worried about it tasting bitter. And without the yeast it’s just nuts and garlic *rolling eyes*