A simple plant-based parmesan cheese made with raw cashews or almonds, nutritional yeast, a little Italian seasoning, and a pinch of salt. It's great on top of pastas, pizza, veggies and anything else you can think of.

Plant Based Parmesan Cheese

nutritional yeast

Italian seasoning

salt

Put all the ingredients in a food processor and mix, pulse, mix, pulse until it&#8217;s fairly fine and looks like parmesan. If you do want it &#8220;chunkier&#8221;, blend a little less.

This is absolutely delicious. So popular in my house that as soon as one batch is finished, I make another.

I cannot thank you enough for your recipes, they taste good and are really so simple.  I love you encourage us to change it to fit our taste. (I would do it anyway, but it's good to know you don't get offended)

LOL! Suzie, I love this message. It encourages me so much. First, I'm thankful and honored you love the recipes. But, I'm even more excited you make things fit to your liking. That's what it's all about. And, really...us food bloggers are just taking things we like and making it our own. We should be encouraging others to do the same. Peace and blessings.

Thanks! I looked up Anthony's nutritional yeast from the picture (you link sends you to Bob's Red mill). I was so excited to see that Anthony's has an unfortified nutritional yeast!! 

The more I find out about my health issues, the smarter I need to be. Due to a relatively common genetic mutation, my body can't process folic acid (synthetic); only methyl-folate (the active form). Neither can it process cyanocobalaman (B12), only methylcobalamon (the methylated form). 

Mine just came in and I am looking forward to trying it in this recipe and my tofu scramble. :) I really missed parm!! Excited to try it.

Nailed it! Obviously, this doesn’t taste just like Parmesan.... but it is an excellent substitute. It is also the third version of this I have tried from different food blogs, and it is the best for my personal taste. The Italian seasoning really is a great addition. Thank you so much for keeping these delicious recipes so simple!

This is so delicious! I made it today for your lasagna  tonight. It is so good!  Better than any other I’ve made. I now go first to your recipes when I want a guaranteed wonderful meal! Thanks

Love everything about this recipe!  The simplicity of preparation, the taste and versatility and......cashews!  Need I say more?

Love this stuff - 2nd time we've made it - and my Hubby actually made it this time !

I made this today and sprinkled some of it on top of the pasta veggie dish I had for dinner.  It tastes pretty good. I halved the recipe and still ended up with quite a bit. I was able to fill an 8 ounce maaon jar with an additional 2 spoonfuls left over. As for the time it took to whip this up, it literally took all of a few seconds...two to three pusles in my food processor.

My only critique is that I found the amount of nooch (nutritional yeast) to be a bit much and I actuallly happen to like nooch, but I found that the nooch overpowered all of the other ingredients. So next time I will cut the amount of nooch in half and then add more, if necessary, based on my taste.

All in all, this is a good recipe for vegan parmasean.  👍

Love this!  I put a lot on a large bowl of a stew that I make frequently of DIY broth with tons of seasoning as the liquid for a grain pot cooked with spices  (oat groats), beans cooked with spices (black-eyed peas), caramelized onions &amp; mushrooms, and garlic.    But still it needs SOMETHING.  Sometimes I mix in a few  tablespoons of dijon mustard or Trader Joe aioli,  But tonight was Shane's vegan parm and it is GOOOOOOOOD!  Pretty sure that I'm fuller due to the nuts.   The only tweak was 1/4t salt.   I have a no-salt italian seasoning and maybe I'll up that next time.  Love it, Shane!

Hey Colleen,  I make a batch about once a month or so since it's just Hubby and I, and it still tastes amazing!    Just make sure to keep it in the fridge with a proper lid that seals.  Since I used up all my regular (actual) parmesan cheese before going fully plant based, I found out that making a batch and a 1/2 will fill the 8 oz shaker that had the actual parm cheese in it and last a nice long time.

Hi Shane! Made this to go with the spinach &amp; artichoke dip today! Huge hit in my home! 

What nutritional yeast do you recommend for great flavor? I haven’t really found one I like a whole bunch yet, thank you!

https://content.jwplatform.com/videos/ufeY9drf.mp4

A collection of reader-favorite recipes from Shane & Simple.

plant based parmesan cheese

Prep Time: 5 minutes

Cook Time: 5 minutes

Total: 10 minutes

Servings: 1

Cost: $16.00 /serving

Author : Shane Martin

Ingredients

Instructions

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