How To Make Vegan Parmesan Cheese

This has changed my life!!!

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!!

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

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 ?

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 ♡

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.

This was fantastic! Definitely saving this one!

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 ?

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.

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!!!!!

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.

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

Ridiculously delicious <3

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.

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.

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.

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.

Made it for the first time tonight. Loved it on my pasta! Simple & quick – yay! Thank you!

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).

uuuhhhhh-maaaaa-zzaaaannnngggg.

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?

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.

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. ?

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!

Delicious!

This stuff is sooo good that my 2 year old eats it with a spoon, straight out of the container I keep it in!

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.

Amazing! My meat eating husband gave it the thumbs up and that’s the ultimate test!

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!

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

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

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!

Since i don’t like nutritional yeast I substituted it for pepitas. It’s still great!

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!

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 :)

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!

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

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.

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!!
Katie

HOLY SMOKES. This stuff is no joke, it’s so good!! Just made it for the first time and I can hardly stop eating it.

Wow! Nothing else to say but Wow! O and it is surprisingly parmesan like.

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!

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.

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.

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!

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.

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

It is crazy how tasty this recipe is! I am ashamed that I didn’t try to make it earlier! I am in love.

Your Vegan Parmesan Cheese is fab – I absolutely love it :)

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

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…

Dana- perfect recipe! I’ve been using it for weeks and love it, thanks for making it so simple!

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.

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!

I am going to add this to everything, so tasty!

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.

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!

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!

I have used sun flower seeds and they tasted really good. Son has nut allergy.

I make this recipe all the time. When I run out, I make it again. I love it!

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! :)

Really love this! Thanks for the recipe <3

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.

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.

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!

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!

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!

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!

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

Amazing!!!

Delicious.