Drizzling olive oil into a food processor to make Vegan Brazil Nut Parmesan Cheese
4.85 from 13 votes

5-Ingredient Vegan Parmesan Cheese

Easy, 1-Bowl, 5-ingredient vegan parmesan cheese made with a blend of nuts, seeds, salt, and nutritional yeast! The perfect topper for Italian dishes!
Author: Minimalist Baker
Prep Time 5 minutes
Total Time 5 minutes
Servings: 16 (1-Tbsp servings)
Category: Topping / Side
Cuisine: Gluten-Free, Italian-Inspired, Vegan
Freezer Friendly No
Does it keep? 2-3 weeks


  • 3/4 cup brazil nuts*
  • 2 Tbsp pine nuts
  • 1 Tbsp hemp seeds
  • 1/4 cup nutritional yeast
  • 3/4 tsp sea salt
  • 1/4 tsp garlic powder (optional // 1 Tbsp (15 ml) garlic-infused olive oil)


  1. Add brazil nuts, pine nuts, hemp seeds, nutritional yeast, and salt to a food processor or a blender and pulse into a fine meal. If adding garlic powder, add at this time. If adding garlic-infused oil, add after the mixture is a "meal."
  2. Taste and adjust flavor as needed, adding more nutritional yeast for “cheesiness” or salt for saltiness. Garlic powder adds more depth.
  3. Store in a covered container in the refrigerator up to 2-3 weeks (sometimes longer). Perfect for toppings things like pizza, pasta, lasagna, vegan meatballs, and more!


*Recipe adapted from my post: How to Make Vegan Parmesan Cheese.
*Nutrition information is a rough estimate.
*Recipe makes ~1 cup vegan parmesan cheese.
*Note: To avoid selenium toxicity (which is rare) try to avoid consuming more than 4-5 brazil nuts / day on a consistent long-term basis. It is rare, but consuming more than 60 brazil nuts in one day can increase risk for selenium toxicity. 

Nutrition Per Serving (1 of 16 one-Tbsp servings)