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.
Ginny McMeans
Stay tuned Mireille. I have a nut-free vegan parmesan coming out soon!
Chef Mireille
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!
Jillian
My kids eat parmesan cheese by the spoonful so I’m glad to have found this quick and simple recipe!
Luci
I’ve never heard of a vegan parmesan. This is really easy to make, will have to try.
Sharon
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!
Tracy
This is amazing!! The closest to “real” parm I’ve found yet. Thank you!
Kari
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.
Ginny McMeans
My husband is fussy too. It will be a little less flavorful will still work.
Dinah Woodger
Will it work without garlic powder? Fussy much-loved husband says he doesn’t like garlic.
Ginny McMeans
Thanks for the info Maureen.
Maureen Cram
I use almonds and buy almond meal to use.
Ginny McMeans
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.
RiverBaggins
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!
Ginny McMeans
Yes Sam, you sure can. You would have to grind them longer though. Maybe a bit more nutritional yeast too – start with 1 teaspoon.
Sam
Due to my husband being allergic to cashews would I be able to substitute out for another type of nut? Perhaps almonds? Thanks!