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This vegan parmesan cheese recipe is super simple and quick to make, and it can be used on many savory dishes. It’s become a plant-based pantry staple I use on the regular. It has replaced traditional parmesan cheese for me, and I love it even more.
I love dairy, but my body doesn’t. I also love good food and won’t settle for a dairy alternative unless it is outstanding. I’ve got standards! So trust me when I say this vegan parmesan cheese alternative has got it all: texture, flavor and real clean ingredients.
How to Make Vegan Parmesan Cheese
This recipe is so easy! Plus, you can make it once and use it over and over again, unless you’re like me and find you put it on everything. All you need is a food processor or blender with a pulse function.
- Place all ingredients in a food processor and pulse until finely chopped. The mixture should look like breadcrumbs.
- Transfer to an airtight container and store in a cool, dry place or refrigerate up to several weeks.
Why do I love this recipe so much? I know exactly what’s in it, there’s no need for weird preservatives or dyes, and it’s got a seriously cheesy flavor and parmesan sprinkle texture. My body doesn’t handle dairy well, yet I don’t like using alternatives with average taste.
Suggested Ingredient Swaps
This vegan parmesan recipe is easily customizable. Swap out the almonds and cashews for the nuts or seeds of your choice (know the flavor changes depending on what you use). Roasted, unsalted nuts can also be swapped in.
If you’re looking for a certain flavor, feel free to add the spices of your choosing. Onion powder, chili powder or smoked paprika are all great additions. I’ve even snuck in some ground turmeric before and it was yum!
How to Use Vegan Parmesan Cheese
You can use this vegan version wherever you use regular parmesan cheese (pasta dishes, pizza, roasted vegetables, etc). Here are a few inspo recipes for you to try:
- Stuffed portobello mushrooms
- Roasted spaghetti squash
- Classic pizza
- Healthy breakfast bowl
- Roasted vegetables
- Zoodles
Don’t forget to rate this recipe to let me know how you liked it as well!
Vegan Parmesan Cheese
Equipment
- food processor
Ingredients
- ¼ cup raw almonds
- ¼ cup raw cashews
- 2 tbsp nutritional yeast
- ¼ tsp sea salt
- ¼ tsp garlic powder
Instructions
- Place all ingredients in a food processor and pulse until finely chopped. The mixture should look like breadcrumbs.
- Transfer to an airtight container and store in a cool, dry place, or refrigerate up to several weeks.
Notes
- Add spices to taste
- Roasted unsalted almonds and cashews can be used instead of raw
- This can also be made in a blender using the pulse feature
- Feel free to swap the almonds and cashews with the nuts/seeds of your choice, just know the flavor will change slightly
Nutrition
Vegan Parmesan Cheese FAQs
My recipe combines almonds, cashews, nutritional yeast, sea salt and garlic powder. Just toss in a food processor, pulse until it looks like bread crumbs, then top all the foods!
Parmesan cheese is vegetarian, yet not vegan. It does not contain meat; however, parmesan is a dairy product and therefore a by-product of meat. My vegan parmesan cheese honestly gives you the cheesy flavor you’re looking for and none of the dairy. It’s a win-win!
This vegan parmesan cheese recipe is perfect for those looking for that cheesy flavor yet can’t do real sprinkle parmesan. It even has the texture of parmesan but without any weird additives, dyes or preservatives.
This is definitely my favorite vegan parmesan cheese! Despite Jen’s assurance that this will last “several weeks,” mine didn’t. I ate it right away — it’s amazing! I agree with another reviewer: I’d give this more than 5 stars if I could!
This topping is terrific!! Eat it as is! Oh, yeah, you can sprinkle it on Jen’s Kale Caesar salad or maybe pasta, but if you don’t feel like cooking anything else, eat this! Yum! Note: Mine didn’t last even a week. I ate it up too quickly. 🙂
This was so good – it will definitely become a pantry staple. I have been using nutritional yeast for years but this added so much depth to the flavor. I’d give it more stars if I could!
Absolutely love this recipe. Made it today along with your Kale Caesar Salad recipe. Also, my husband enjoyed it on his plant-based spaghetti. I added just a little Smoked Paprika and Lemon Pepper for extra flavor. Deeeeelicious!
Excellent! And so easy to make and much better than the store-bought version. I will make this over and over again and use it I love it
Yay! So happy that you liked it!
This is a staple in our fridge! We just used it this week on spaghetti. I am always in awe of the way it tastes and feels like parmesan but is dairy free. So glad you finally put it on the blog!
Will this work without nutritional yeast?
Hi Sam! This recipe wouldn’t work without nutritional yeast or something similar because it does help to create the breadcrumb-like consistency in the recipe. You can try swapping in brewer’s yeast or chickpea flour instead – yet keep in mind this’ll change the flavor profile and nutritional values. Let use know what you try and what you think!
We aim to please, Erin! Hope you enjoy cheezin’ it up!