Vegan Parmesan Cheese enhances so many dishes. There are only four ingredients and it only takes about 5 mins. Sprinkle it on pasta, soups, salads and more.
How to Make Vegan Parmesan Cheese is a talent that can be yours in minutes. It enhances so many dishes as I am sure you can remember how regular parmesan cheese did in the old days. This recipe is so simple yet so useful.
There are only four ingredients and is complete in about 5 minutes. You can sprinkle it on, at least, pasta and soups. I love sprinkling quite a lot of it into my salads.
That sounds good! I have to have a salad tomorrow.
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Go ahead and double or triple the recipe if you like. It freezes so well you can freeze a larger quantity and take out a quarter of a cup at a time. It’ll be ready to go immediately.
Just today I sprinkled some in my chickpea wrap. It really added a delicious extra flavor and texture.
You’ll find you can go through it vegan parmesan cheese very quickly. Thank goodness it’s so simple to make.
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My niece was over last week and made a batch with walnuts. That was a bit of a stronger flavor but it certainly has it’s place. I’m thinking chili.
Chili with parmesan on top is always a good thing. How about on avocado and Two Bean Camp Chili? So so good!
Cashews are traditional though as they come closer to dairy parmesan cheese in flavor. Nutritional yeast and other spices are balanced just right. You’ll be glad you made a batch.
I would love to hear how you would use vegan parmesan cheese. Leave a comment below so I can make notes. You aren’t really supposed to eat it off a spoon but it’s okay with me.
How to Make Vegan Parmesan Cheese
Ingredients
- 1 cup cashews raw
- 1/4 cup nutritional yeast
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon sea salt
Instructions
- Add all of the ingredients to a food processor.
- Pulse until a fine crumb mixture forms. Literally seconds.
- Use in just about any savory dish you can think of.
Nutrition
Keep in the refrigerator for about a month or keep in the freezer in a freezer container for up to 12 months.
Hey! Here are a couple more recipes that love to use vegan parmesan cheese.
The Best Creamy Mushroom Soup and Fantastic Stuffed Mushrooms!
Now just to remind you of a great pantry addition.
Stay tuned Mireille. I have a nut-free vegan parmesan coming out soon!
Sadly, I have nut allergies so can’t try this version myself. However, it’s great that you came up with a Vegan version and I would definitely try these for my Vegan friends- Must be so great to add into salads!
My kids eat parmesan cheese by the spoonful so I’m glad to have found this quick and simple recipe!
I’ve never heard of a vegan parmesan. This is really easy to make, will have to try.
What a great recipe for making your own vegan parmesan. Great for when I have vegan guests over and want to serve them something delicious!
This is amazing!! The closest to “real” parm I’ve found yet. Thank you!
I wanted you to know that I always have this ‘parmesan’ cheese in the refrigerator. It’s adds so much to recipes and makes many dishes look pretty with a light sprinkling.
My husband is fussy too. It will be a little less flavorful will still work.
Will it work without garlic powder? Fussy much-loved husband says he doesn’t like garlic.
Thanks for the info Maureen.
I use almonds and buy almond meal to use.
This is all so great to hear! I love the stuff too and it is extra good information because your whole family loves it too. You are very welcome and please keep coming back.
I’m not vegan, but Paleo by necessity. No legumes, grains, or dairy. I have a bacon, chicken and green bean dish I loved that I couldn’t stand to part with simply because it had parmesan, and went on the hunt for a “paleo” friendly parmesan cheese.
Not only was this a good substitute, my family liked it better than the dairy parm version! Served over cauli-rice, it enhanced the dish to the max.
Then I decided to make a paleo eggplant parmesan, and this was a wonderful enhancement to the “cheese-less” recipe I’d found.
Thank you for sharing this!
Yes Sam, you sure can. You would have to grind them longer though. Maybe a bit more nutritional yeast too – start with 1 teaspoon.
Due to my husband being allergic to cashews would I be able to substitute out for another type of nut? Perhaps almonds? Thanks!
My poor brain. 🙂 Thanks for the heads up. I fixed the recipe and I meant garlic powder.
ground garlic??? do you mean powdered garlic or garlic cloves pounded ???
Hi Ann, Nutritional yeast is found at stores like Sprouts, probably Trader Joe’s, Whole Foods etc. It is can be in a small bag like flour or a round container. It gives adds lots of flavor and often can give that cheesy taste.
What do you mean by nutritional yeast? and where can I get it please
You dish sounds so good too~ Thanks Kate!
I make a vegan/gluten free mac n cheese I’ve adapted from other recipes combined and love it – it also uses cashews and nutritional yeast, and has the best vegan cheese flavors, but I have never thought of making Parmesan this way!!!! You’re so awesome!!!!!
That is great! It tastes so much better than parmesan too. She will see a little difference but I think she will love it. The nutritional yeast is very important for that touch of cheesy flavor. I think you can get it at Trader Joe’s. A little goes a long way.
We’re not vegetarian, but we do eat that way quite often. However, my youngest is addicted to cheese…especially parmesan! She literally adds a mountain of it anytime she has pasta. I’m going to make this one for her, so I can feel a little more comfortable about her using it with such abandon. Thank you!
Thanks so much Cate! I really appreciate your thoughts.
This is such a cool idea. I don’t know much about vegan eating, but this looks just like real parmesan cheese. Well done!
It blows my mind too Andi. Nutritional yeast has such a nice cheesy taste but you can’t use too much of it in this recipe . This stuff is delicious! I sprinkle it in sandwiches too. 🙂
It tastes so good Judit + Corina you won’t even believe it!
You are the best Amanda! Thank you so much!
This just blew my mind, Ginny! I have never heard of “cheese” made from cashews before, but it looks like the real thing!
How neat and the texture looks just like real parmesan!
Ahh thanks! It is so simple and tastes great on so many things. 🙂
It really does taste good Ashley! Thanks 🙂
you never cease to amaze with your vegan cooking skills! The parm looks awesome!
I am constantly impressed with your ability to make various things vegan. This is such a cool idea!
This is brilliant that you made it with cashews!! I bet it tastes great like that. I use parmesan cheese for so many things.