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
4.94 from 362 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 tablespoon 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

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    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you enjoy the recipe, Heather. Thank you for sharing! xo

  1. Karin says

    I used Bragg nutritional yeast this time and it is a bit damp and clumpy. Could be because I forgot and blended it instead of food processor?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      It’s possible the cashews became over processed and stuck together because of the blender!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ann Riley, we’d suggest using sunflower seeds, pepitas, and hemp seeds for a nut-free version. Hope that helps!

  2. English says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you enjoy this recipe even more than the real deal. Thank you for the lovely review and for sharing those great servings ideas! xo

  3. Vee says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad this recipe will be on repeat in your kitchen, Vee. Thank you for the lovely review! xo

  4. Ashley says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad it’s a hit with the whole family. LOVE your ideas of using it on brussel sprouts and potatoes! Thank you for sharing, Ashley! xo

  5. Lorenzo says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you found this recipe and enjoyed it, Lorenzo. Thank you for the lovely review! xo

  6. Ellie says

    What is the texture like? If it is gritty, my husband won’t be able to eat it. He has no teeth and gritty foods irritate his gums. Also, does it melt?

    • Casey says

      Try violife Parmesan available at many stores now a days Publix Whole Foods etc it is a wedge and grates and melts . You can also make a cheese sauce soaking and puréeing cashews with very similar ingredients and a splash of water to reach consistency desired :) lots of amazing options in 2024

  7. Janet says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Leo, It’s best to store it in the refrigerator where it will keep for ~3 weeks. You can also store in the freezer for longer term storage: ~3 months. Hope that helps!

  8. Angela Berry says

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

  9. kozy says

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

  10. Carolyn says

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

  11. Annmarie M says

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

  12. Hope says

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

  13. bonmom says

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

  14. Elle says

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

  15. Raven says

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

  16. Elizabeth says

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

  17. Brittany J says

    I cannot believe how good this is, or that it legitimately takes 30 seconds to make! I ended up eating about a quarter of the “cheese” directly out of the blender with a spoon. Question, though: do you have any advice on how to prevent clumping? I don’t know if it’s because the blade I used to blend was slightly damp, but the consistency was very un-Parmesany… almost like a cake crumble. Still delicious though!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you love it, Brittany! It could be because the blade was damp or if it blended for too long. Hope that helps for next time!

  18. Vesna says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Vesna, it keeps for at least 3-4 weeks in the fridge or 3 months in the freezer. If it smells off or shows any signs of mold, we’d recommend discarding. Hope that helps!

  19. Monica D says

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

  20. Lesley says

    I don’t understand the amounts at all. For two people, 0.09 of a teaspoon? What is that? Can you not make these amounts clearer and easier? I live in the UK (I do own cup measures) but have never come across amounts written in such a difficult way. Neither the metric or the US customary helps at all.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lesley, it sounds like you may have adjusted the number of servings and the measurements adjusted accordingly. If you refresh the page, the measurements should make a lot more sense!

    • Ian says

      That’s because you adjusted it down to 2 servings instead of 16. You can’t make 2 servings, the amount is too small for it to be able to go in a food processor. Just leave it at the original 16 servings, that’ll do you for a few meals (it keeps) and also the inevitable scoffing it straight from the tub with a spoon.

  21. Sarndra says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you enjoy this one, Sarndra. Thank you for your kind words and lovely review! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kim! The flavor will be a bit different because salted cashews are usually roasted instead of raw, but they should work! We would suggest lowering the amount of salt in the recipe slightly. Hope this helps!

  22. Cecillia says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you’re enjoying it, Cecillia! Thanks so much for the lovely review. xo

  23. Cindy says

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

    Thank you so much for this recipe.

  24. David says

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


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy the recipe, David! Thank you for the lovely review!

  25. Eleni says

    Very excited to try this recipe. Can I use this vegan Parmesan cheese in my walnut pesto to make it vegan? Thank you in advance.

  26. Joan Landino says

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

  27. Michele Duncanson says

    This sounds great! I can’t have garlic…do you think it would still be worth making without garlic? Or should I substitute…onion powder?

  28. Kathy Verschoor says

    What is the purpose of soaking the cashews? Just curious since others have said they did not take this step.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kathy, did you mean to comment on a different recipe? We don’t recommend soaking for this recipe since you want the cashews to be dry.

  29. Ash says

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

  30. Elaine says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Elaine, thank you for sharing your experience! Have you tried serving it on something yet? We agree it can taste quite salty on its own! In our experience, when used as a garnish the saltiness mellows and is very welcome :)

  31. Liz says

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

  32. Ruthie Schmidt says

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

  33. Jess says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you’re enjoying it, Jess. Thanks so much for the lovely review! xo

  34. Grace says

    Dear Baker,
    Thank you for your recipes. I was interested in the nut free version cheese where you used pepitas and sunflower seeds, I tried that toasted -it was quite nice and am happy with the yeast free version too.
    My real question is can one get the kernels out of say – real pumpkin seeds and watermelon seeds for example? Has soaking in saltwater got anything to do with the procedure in a method for the home kitchen?
    If not I am satisfied with what you have offered anyway.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Grace, unfortunately we don’t have any experience getting kernels out of pumpkin or watermelon seeds at home!

      • Mermaid says

        I thought so because I made this before and don’t soak! Didn’t soak this time either. Thanks! It’s so good. Thanks for answering questions!!!!

  35. Tish says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi V, we have made this with raw pumpkin seeds/pepitas and we think it’s tasty. Let us know if you try it!

    • Alle says

      Wait- aren’t almonds nuts also? Please don’t hurt yourself! Maybe try seeds, like MB suggested: pepitas or even sunflower seeds? (We love this recipe)

  36. Elaine Taylor says

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

  37. Judd S Conway says

    I did not make your recipe since I have my own, which is somewhat similar. I use walnuts, however, and more nutritional yeast

  38. Emily says

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

  39. Becca says

    Do you know if this would melt well with cooking water to make a “cream sauce” for a tagliatelle dish? Or does it not melt… The recipe I have calls for stirring 1 cup of grated parm with the cooking water and pasta to make the sauce. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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


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

  41. Kelly Davis says

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

  42. Veronica says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Niara, the flavor would probably work but texturally we wouldn’t recommend adding miso to this recipe. Hope this helps!

    • Amanda-vikrama das says

      Hi Karen,
      We don’t eat onions or garlic ourselves as well and the substitute we use in all our cooking is Asafoetida (Hing). You can find it in any Eastern/Ethnic/Indian store.

  43. George says

    Are there any kind of seeds that would substitute well for the cashews? My 12 year old son is allergic to tree nuts, peanuts, eggs and dairy.

  44. Irene says

    Hello and thanks for all your awesome recipes! Can you think of a sub for nutritional yeast in this? My husband is not a fan mostly for health reasons…thanks!

  45. Jonathan says

    Hello! Thanks for creating beautiful recipes :-) Can I ask how long the vegan Parmesan cheese can be stored? Could I make a big batch for future use? Cheers!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jonathan, thank you for the support! This can be stored 3-4 weeks refrigerated and 3 months in the freezer!

      • Jonathan says

        Hello again :-) Do you think adding frozen spinach to the ricotta mixture would work well or would it make it too watery? Thanks :-)

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Jonathan! Spinach should work in the ricotta! We suggest squeezing out the moisture after it is thawed first though.

  46. Laura says

    Absolutely love this recipe and make it regularly. We want to include in a meal for an upcoming event but have a family member who is allergic to all nuts except almond – could I sub almonds for the cashews by any chance?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Laura, we are so glad you enjoy it! We think it will be a little less rich with almonds, but still tasty!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jennifer, we think it will be a little less rich with almonds, but still tasty! Walnuts would also be delicious, but maybe slightly bitter? We also have a cashew-free version here. Hope that helps!

    • Nisha says

      We use almonds all the time with this recipe – but usually 50:50 cashews to almonds and it’s still delicious. Almonds in the skin add a nuttier flavour to it, which we enjoy with dishes like musgroom risotto.