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 332 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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My Rating:

  1. 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 :)

  2. 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.

  3. 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!!!

  4. 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

  5. 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!!!!

  6. 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)

  7. 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.

  8. 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

  9. 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!

  10. 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.

  12. 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.

  13. 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.

  14. 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.

  15. 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!

  16. 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.

  17. 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.