vegan parmesan cheese

<p>Vegan Parmesan cheese, flavorful and cheesy. It's delicious, ready in less than 5 minutes and you only need 4 ingredients to make it. Wonderfully good!</p>

Vegan Parmesan Cheese

cup raw, unsalted cashews (150 g)

tbsp nutritional yeast

tsp garlic powder

tsp salt

Add all the ingredients to a food processor or a powerful blender and blend until well mixed.

Use it to make vegan pesto, sprinkle it over a plate of vegan pasta Alfredo or some vegan pizza, or simply add it to all your favorite dishes.

Keep the leftovers in a sealed container the fridge for several weeks.

I LOVE this parmesan cheese recipe! It tastes so much like the real thing...only better. And I had no idea what nutritional yeast was and can't believe I've been missing out on this super healthy gem!

This! It took my spaghetti casserole to a whole ‘nother level. THANKYOU!!!

My daughter is Vegan so I made this recipe for her. It is so good that I prefer it to real parmesan cheese . I do like to toast the cashews as it gives it a nice flavour.

Super easy and just as good, if not better than the processed parmesan I the fridge section. LOVE!

Recipe is so easy to make. I had to try it when my husband couldn’t find vegan Parmesan cheese at the grocery store.
I added it to a Creamy Vegan gnocchi. Hubby and I loved how our Creamy gnocchi turned out with the addition of this substitute Parmesan cheese.

Very simple and quick. Better than I expected.

Loved it!
I was skeptical... vegan parmesan?!?
But it's great! 
I don't even miss cheese anymore... :)

Soooo easy and really gives the feel of Parmesan, can’t believe I’ve been trying all sorts of complicated recipes which don’t work!

I make this all the time....it’s the best I have ever had.
Thank you!

Fantastic! So much better than the store bought vegan Parmesans out there and a great improvement over Noocch alone.

It's so easy! I accidentally added a little extra garlic powder but it still tasted great.

This came out very tasty, however when I used it in Alfredo sauce, there were still little cashew pieces. I blended the sauce to make it creamy and it was very flavorful using this recipe. No one knew it was vegan. FYI - I used fresh garlic, half vegetable stock and half of Silk’s heavy whipping cream to make my sauce.

https://content.jwplatform.com/videos/TFoWC4KN.mp4

Vegan Parmesan cheese, flavorful and cheesy. It’s delicious, ready in less than 5 minutes and you only need 4 ingredients to make it. Wonderfully good!

Make your own Vegan Parmesan Cheese at home with just 5 simple ingredients for a salty and savory cheese to sprinkle on everything.

raw cashews

hemp seeds

yeast

tsp salt

garlic powder

Combine all the ingredients in a food processor and blend until the cashews and hemp seeds are fully incorporated and broken down to resemble parmesan cheese, about 1 minute.  

Use immediately or transfer to an airtight container. Store in the refrigerator for up to 3 weeks. 

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

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Make this simple vegan Parmesan cheese recipe and sprinkle it over your favorite Italian recipes! This vegan Parm is made with hemp seeds, so it's nut free. No food processor required—just stir together the ingredients and you're done. Recipe yields about 3/4 cup.

Easy Vegan Parmesan Cheese

onion powder

fine sea salt,

Simply stir together the ingredients in a bowl or jar until they are evenly dispersed. Taste, and add more salt for more intense flavor (I usually add another pinch or so). You&#8217;re done!

Store this vegan Parmesan cheese in an airtight container at room temperature for up to 3 months.

Hemp seeds! What a great idea. I'm trying to cut back on dairy and I love making vegan Parmesan cheese. I've made it with cashews but it takes some planning ahead to soak, dry, and blend the nuts. This recipe looks easy and quick to whip up while making pasta. I can't wait to try!

I made the vegan Parmesan cheese tonight and sprinkled it over my spaghetti and marinara. It added so much extra flavor! Delicious!

Amazing! Cashews upset my tummy so was  thrilled to find this recipe. Thank you!

I just made this, and it’s really quite good! Thanks for a great cheese substitute, Kate. Thanks, too, for so many other great recipes. You’ve helped to move us toward delicious vegetarian eating!

Just made this. However, I blended it all so as not to have the whole hemp seeds. I added extra salt which has made it a bit too salty. It's good but a little too gritty I find. I'll be adding it to my pasta this lunchtime! Thanks for the recipe.

Excellent. I typically opt to make parmesan at home, since it's faster than running to the store!

This recipe is great!  SO easy and it tastes just like parmesan--and a perfect way to use up a bag of hemp seeds in the back of my pantry. Thanks for such a creative and tasty recipe!

I had no idea nutritional yeast was so rich in B’s! Also thrilled because the chunk of parm I usually buy ends up mummified in the cheese drawer before I finish it :-)

I may have exclaimed, "Kate!!!" after mixing this up and trying a bit - such a fabulous recipe!  It's so simple and so good.  The flavour is complex - much more so than nutritional yeast alone - and the texture of the hemp seeds is super satisfying.  This will be a pantry staple from now on and I'm so excited to sprinkle it over basically everything.

What a nice blend.  Can't wait to make it!  I have all the ingredients!

THANK YOU THANK YOU THANK YOU!! I have a severe nut allergy and I can never eat vegan parmesan cheese recipes because they always involve nuts. This is going to be a staple recipe for me. Thank you for always posting nut alternatives in your recipes. Keep up the amazing work!

Looks delicious! . Can’t wait to try these!


Hi Kate,

I have been trying to ween myself off cheese (so hard!). This simple recipe is the best “faux” Parmesan I’ve ever tasted!  Not a fan of the fake cheeses in the stores as they seem to have so many ingredients that don’t seem natural. Your recipe is perfect on pizzas, pastas, salads-everything; plus, it’s heslthy and delicious. Thanks a TON!! :-)

Made this yesterday and love the taste, texture and ease of prep.  I've made other faux parms over the years, using ground almonds, white miso and nutritional yeast most recently, but this is definitely better, not to mention so much easier.  Thank you, thank you!  Oh, and since I didn't have fine sea salt on hand, just ground in some Himalayan pink salt, which I don't think appreciably changed the flavor profile.

Just what I've been looking for!  I've been trying to go dairy-free and had not found a good Parmesan substitute until this.  I tried it with pasta first and then when it passed that test, I tried using it on an entree for dinner for my husband who hates the smell and taste of real Parmesan cheese.  He loved this!  So excited to have this in my Vegan Wannabe arsenal!

I've tried another vegan parmesan recipe with cashews but never remade it because it was too much of a hassle. This recipe is easier and tastes better. Last night we used it on the Tuscan White Bean, Kale &amp; Farro Stew recipe from your cookbook and it was fantastic! That recipe gets 5 stars too! I'm excited to be able to keep vegan parmesan on hand at all times with no effort.

I made this and it was fantastic and everybody loved it. Because we're recommended to avoid too many oil seeds here in Finland (heavy metals), I made the second batch using almond meal instead of hemp seeds. Not as melt-in-your-mouth delicious but serviceable. 


finally made this tonight for my son &amp; I. very delicious &amp; I was afraid there would be a weird tang flavor from the nutritional yeast and there was not! I hope it’s OK to store in the fridge instead of room temperature because i already keep my Nutritional yeast in the fridge so i figured why not keep consistency

Love this easy and delicious recipe! Thank you!

Raw walnuts, nutritional yeast, sea salt and just a touch of garlic powder is all you need to make your own plant-based parmesan cheese in 5 minutes!

Best Vegan Parmesan Cheese with Walnuts

raw walnuts (or pine nuts)

tsp sea salt

garlic powder (+ more to taste)

Add the walnuts (or pine nuts), nutritional yeast, sea salt and garlic powder to the bowl of a mini food processor. Buzz it a few times until a coarse texture is achieved reminiscent of grated parmesan cheese or wet sand. Taste and add more garlic powder and salt if desired. Store in a jar in the refrigerator.

This walnut vegan parmesan is DELICIOUS! I am not even a fan of walnuts, but this is a winner!

This so much better than regular Parmesan!!! So delicious on everything and so healthy!!

Delicious!! My husband &amp; I recently became vegans so exploring a lot of new recipes.  This will be a staple in kitchen.  Thank you so much!!! :)

Absolutlely delicious!  Kiddos ate all of it with a spoon. This recipe is a keeper.

I am stoked about this Parmesan cheese, honestly sitting here in amazement that I can have a vegan Parmesan that is so tasty and healthy. Definitely make more than the recipe tells you, it won’t last too long.

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Top 5 vegan parmesan cheese recipes from across the web

The most viewed vegan parmesan cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegan Parmesan Cheese

Vegan Parmesan Cheese

Plant Based Parmesan Cheese

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