How To Make Vegan Parmesan Cheese
Easy, 4-ingredient vegan parmesan cheese that's perfect on top of pastas, pizza, and anywhere you'd usually use parmesan cheese!
Servings 16 (1-Tbsp servings)
Ingredients
- 3/4 cup raw cashews
- 3 Tbsp nutritional yeast
- 3/4 tsp sea salt
- 1/4 tsp garlic powder
Instructions
- Add all ingredients to a food processor and mix/pulse until a fine meal is achieved. Store in the refrigerator to keep fresh. Lasts for several weeks.
- I love vegan parmesan on top of chilaquiles, vegan pizza, breadsticks, pastas and gratins. It’s also a great addition to vegan meatballs and can be converted into mexican cheese 3 ways!
Video
Notes
*This is not my original recipe, but one I learned from other vegan bloggers and have adapted for my own use!
*Nutrition information is a rough estimate.
*Recipe (as originally written) makes ~1 cup.
*Nutrition information is a rough estimate.
*Recipe (as originally written) makes ~1 cup.
Nutrition (1 of 16 servings)
Serving: 1 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
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.
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 :)
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.
Yay! Thanks so much for the lovely review, Liz!
Sara says
I wasn’t expecting this to be so amazing but it is and soooo easy!
Yay! Thanks so much, Sara!
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!!!
We’re so glad you enjoy it, Ruthie! Thanks so much for the lovely review! xo
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!!!
We’re so glad you’re enjoying it, Jess. Thanks so much for the lovely review! xo
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.
Grace
Hi Grace, unfortunately we don’t have any experience getting kernels out of pumpkin or watermelon seeds at home!
Lisa Ward says
I don’t have a food processor….do you think this would work in my Vitamix?
Definitely! Just be careful not to overblend.
Mermaid says
Okay to add raw cashews that aren’t soaked?
Definitely! You want the cashews dry to make the parmesan the correct texture!
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!!!!
Tish says
This was really good! I added a fresh garlic clove onin addition to the garlic powder. Will definitely keep this on hand.
We’re so glad you enjoyed it, Tish. Thanks so much for the lovely review! xo
V says
Can you use almonds in place of cashews. I’m not suppose to have nuts.
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)
Janel Ranly says
Super simple. Super good.
Yay! Thanks, Janel!
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.
Thanks!
Woohoo! So glad you enjoy this, Elaine!
Viviana Garcia says
Is there a replacement for Nutritional Yeast?
Hi Viviana, we have a yeast-free version here. Hope that helps!
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
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!
Woohoo! Thanks for the great review, Emily!
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!
Hi Becca, unfortunately this parmesan doesn’t melt like typical parm!
Marion says
Absolutely the most delicious parmesan I have ever tasted. I omitted the garlic, and it is still excellent
We’re so glad you enjoyed it, Marion. Thanks so much for the lovely review! xo
Althea says
I am in love with this, could eat it by the spoonful, thank you!!
Whoop! We’re so glad you’re enjoying it, Althea. Thank you for sharing! xo
Richard R Wetta says
If I make a cheese sauce with vegan mozzarella, then add this to sauce will it taste like alfredo sauce
Hi Richard, that combo will be very tasty and “cheesy” but the mozzarella is a bit too thick to be a sauce on its own. We do have an vegan alfredo pasta you might like!
Jana says
This turned out awesome. Definitely a 5 star recipe!!!
Lovely! Thanks so much for sharing, Jana!
Jana says
This turned out so delicious! Thank you for sharing!!!
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
WHITNEY PEARSON says
This is good stuff. Great , useful recipe. Worth the 5 min effort to make. Try it. You’ll be hooked.
Divine on avo toast.
We’re so glad you’re enjoying it, Whitney! Thanks for sharing. xo
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.
Yay! Thanks so much for sharing your modification, Kelly! So glad you enjoy this recipe!
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.
Whoop! We’re so glad you’re enjoying it, Veronica. Thank you for sharing! xo
Niara says
Is chickpea miso a good alternative to nutritional yeast? I hope so.
Hi Niara, the flavor would probably work but texturally we wouldn’t recommend adding miso to this recipe. Hope this helps!
Niara says
Thanks… and I found your yeast-free parmesan cheese recipe on your website too. So I’ll use that one.
APRIL says
I wonder what the ratio would be the P2B Cashew Powder.
Hi April, we haven’t tried cashew powder before!
Karen says
Is there anything that I can substitute for the garlic? I can’t eat garlic or onions.
Thank you.
Hi Karen, you can leave it out! Dried herbs like we use in this version would be another option. Hope that 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.
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.
Hi George, we haven’t tried this recipe without cashews, but other readers have had success with sunflower seeds!
Kat says
I don’t have a food processor… do you think this is doable in a blender?
Thanks!
Hi Kat, this will work in a high-speed blender, just be careful not to overblend as it might get “pastey”!
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!
Hi Irene, we have a yeast free vegan parmesan here! We hope you both enjoy it!
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!
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 :-)
Hi Jonathan! Spinach should work in the ricotta! We suggest squeezing out the moisture after it is thawed first though.
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?
Hi Laura, we are so glad you enjoy it! We think it will be a little less rich with almonds, but still tasty!
Jennifer says
do you think this would work with almonds or walnuts?
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.
So glad you are enjoying this, Nisha. Love your tips as well! Thanks!