Make your own Vegan Parmesan Cheese with this easy recipe! Ready in less than 5 minutes with 4 ingredients, it's irresistibly cheesy and delicious. Perfect on top of pasta, pizza, and more!
This cheese not only tastes great but also is a time and money saver. With this recipe, you have control over the ingredients, avoiding unknowns often found in store-bought options.
Whether you're vegan, cutting back on dairy, or just want a healthier option, this recipe is a must-try. Its creamy texture and rich flavor will leave you wondering why you didn't make it sooner!
Looking to enhance your dairy-free dishes? Try pairing this cheese with my Vegan Pizza, Vegan Bolognese, and Vegan Caesar Salad recipes for a burst of flavor in every bite!
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🌟 Why you'll love this recipe
- Quick and Easy: This recipe takes just 5 minutes to prepare, making it perfect for those busy days when you need a quick yet flavorful addition to your meals.
- Versatile: Whether sprinkled on pasta, pizza, salads, or roasted vegetables, this vegan cheese enhances every dish with its delicious flavor.
- Healthier Option: Unlike dairy-based Parmesan, this plant-based option is perfect for vegans or those avoiding dairy. Enjoy a healthier alternative without sacrificing flavor!
- Customizable: Feel free to customize this recipe to taste. You can adjust the amount of nutritional yeast, garlic powder, and salt to achieve the perfect balance of flavors.
- Cost-effective: Making your own cheese at home is not only healthier but also more cost-effective than buying store-bought vegan Parmesan alternatives.
🧾 Ingredient notes
Raw Cashews: Go for raw cashews for the best results. Unsalted ones are ideal, but if you only have salted, you can use less salt in the recipe.
While roasted cashews work too, raw ones bring out a better flavor since roasted cashews can impart a strong nutty taste.
Cashews have a milder flavor compared to other nuts, making them the preferred choice. For a nut-free twist, swap them out with sunflower seeds or hemp seeds.
Nutritional Yeast: Nutritional yeast adds a cheesy flavor to this recipe. If you don't have it on hand, you can substitute it with brewer's yeast for a similar savory taste.
Garlic Powder: Garlic powder enhances the flavor of this recipe with its savory taste.
If you want, you can swap it out for onion powder or mix them both. But honestly, I think it usually works best with just garlic powder.
Salt: Real Parmesan cheese is naturally salty, so it's an essential ingredient.
While any type will do, I prefer iodized salt because it is the most reliable way to ensure adequate intake of iodine on a plant-based diet.
See the recipe card below for a full list of ingredients and measurements.
📋 Variations
- Spicy Vegan Parmesan Cheese: Add ¼ teaspoon of cayenne pepper or red pepper flakes for a spicy kick.
- Herb-infused Vegan Parmesan Cheese: Mix in ½ teaspoon each of dried oregano, basil, and thyme for an extra burst of flavor.
- Smoky Vegan Parmesan Cheese: Incorporate ½ teaspoon of smoked paprika or chipotle powder to give it a smoky twist.
- Zesty Lemon Vegan Parmesan Cheese: Grate in the zest of 1 lemon to brighten up the taste with a hint of citrus freshness.
- Fiesta Vegan Parmesan Cheese: Blend in 1 teaspoon of taco seasoning for a fiesta-inspired cheesy topping.
🔪 Instructions
Step 1. Combine all the ingredients in a food processor or a high-powered blender.
Step 2. Pulse until all the ingredients are fully blended and the texture resembles grated Parmesan cheese.
💭 Expert tips
- Use Unsalted Raw Cashews: Opt for unsalted raw cashews to easily control the amount of salt in your cheese.
- Avoid Over-blending: Be careful not to over-blend the mixture, or you'll end up with a creamy texture similar to Cashew Butter.
- Opt for a High-Speed Blender for Finer Consistency: Choose a high-speed blender to create a smoother and creamier texture, especially if you prefer a finer consistency.
- Go for a Food Processor for Convenience: Opt for a food processor for easy blending. Plus, it's less likely for cashews to get stuck in the bottom.
- Release Stuck Cashews: If some of the cashews get stuck in the bottom between pulses, simply use a butter knife to release them before pulsing again for a smoother blend.
❓Recipe FAQs
It can typically last in the fridge for about 2 to 3 weeks when stored properly in an airtight container.
However, it's always a good idea to check for any signs of spoilage, such as changes in color, texture, or odor, before consuming it.
If you notice any of these signs, it's best to discard the cheese to ensure food safety.
Yes, you can freeze it. Portion it into servings, seal it in airtight containers or freezer bags, and label it with the date.
Freezing it is a breeze and saves time. You can scoop out what you need before dinner, and by the time you're finished cooking, it's ready to use! Use within 3 to 6 months for best quality.
It is a versatile condiment that enhances a wide range of vegan dishes.
Whether sprinkled on Vegan Meatballs, tossed in Vegan Caesar Salad, or layered on Vegan Pizza, its savory flavor elevates every bite.
From Vegan Spaghetti to Vegan Lasagna and even creamy soups, this cheese adds depth and richness to any dish, making it a must-have in the vegan kitchen.
To make a nut-free version, simply substitute the cashews with seeds such as sunflower, hemp, or even pumpkin seeds.
Yes, it is gluten-free as it is made from naturally gluten-free plant-based ingredients such as cashews, nutritional yeast, and spices.
Always double-check store-bought or packaged products for gluten content, as some may contain gluten additives.
🧀 Other delicious vegan cheese recipes
Did you like this recipe? Please leave a rating and comment below!
Easy Vegan Parmesan Cheese Recipe
Ingredients
- 1 cup raw cashews
- ¼ cup nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon salt
Instructions
- Combine all the ingredients in a food processor or a high-powered blender.
- Pulse until all the ingredients are fully blended and the texture resembles grated Parmesan cheese.
Video
Notes
- Use Unsalted Raw Cashews: Opt for unsalted raw cashews to easily control the amount of salt in your cheese.
- Avoid Over-blending: Be careful not to over-blend the mixture, or you'll end up with a creamy texture similar to Cashew Butter.
- Opt for a High-Speed Blender for Finer Consistency: Choose a high-speed blender to create a smoother and creamier texture, especially if you prefer a finer consistency.
- Go for a Food Processor for Convenience: Opt for a food processor for easy blending. Plus, it's less likely for cashews to get stuck in the bottom.
- Release Stuck Cashews: If some of the cashews get stuck in the bottom between pulses, simply use a butter knife to release them before pulsing again for a smoother blend.
Kim Brooks says
Love this recipe it's our go to cheese
Iosune Robles says
Hi Kim! I'm so glad you liked this recipe 🙂
kitcheniest.com says
My husband loves this! We used our vitamix which just is amazing tbh. This was easy and delicious!!!. I’ve made it several times. Now it is something I will probably always have in my refrigerator.
Love this recipe..!!
Iosune Robles says
Thanks for your kind comment 🙂 So glad you liked it!
Gina says
Hi! Can't wait to try out this recipe- it sounds awesome! Do I need to soak the cashews in water and soften them first before blending? Thanks so much!!
Iosune Robles says
Hi Gina! In this recipe is better not to soak the cashews before blending them! Hope you enjoy our vegan parmesan 🙂
Alina says
Hi, Any way to substirute the nutritional yeast? Thank you
Iosune Robles says
Hi Alina! Nutritional yeast gives the cheese flavour to the recipe but if you don't have it, don't add it 🙂 Have a nice day!
Forlisa says
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.
Iosune Robles says
Sounds so good Forlisa 🙂 Have a nice day!
Joyce says
It's so easy! I accidentally added a little extra garlic powder but it still tasted great.
Iosune Robles says
Hi Joyce! So glad you enjoyed it 🙂 Have a nice day!
Nelli says
Thank you so much for the recipe! I have never cooked with nutritional yeast. My daughter is allergic to cashews. Can I use any other nuts with similar success?
Iosune Robles says
Hi Nelli! I think it would work with raw almonds, for example 🙂
Ali says
Fantastic! So much better than the store bought vegan Parmesans out there and a great improvement over Noocch alone.
Iosune Robles says
Hi Ali! So glad you liked it 🙂 Vegan parmesan cheese is amazing!
Joanne says
I make this all the time....it’s the best I have ever had.
Thank you!
Iosune Robles says
Hi Joanne! Thanks for your kind words 🙂 So glad you liked it!
SueSA says
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!
Iosune Robles says
Hi! So glad you enjoyed this recipe 🙂 Have a nice day!
Shirley Audette says
Absolutely delicious.
Iosune Robles says
Thanks Shirley 🙂 Have a nice day!
Cassy says
Loved it!
I was skeptical... vegan parmesan?!?
But it's great!
I don't even miss cheese anymore... 🙂
Iosune Robles says
Hi Cassy! So glad you loved it 🙂 Have a nice day!
Allie says
OMG!!!!! This is so good that I literally eat right out of the jar. If you have not tried this you have to it is amazing. I don't like regular parmesan cheese so I thought that I could make a vegan one. This was the best decision of my life and now my favorite thing to put on everything!!
Iosune Robles says
Hi Allie! Thanks for your words 🙂 So glad you loved it!