Today I’m sharing a pantry staple I use on the regular. It has replaced traditional parmesan cheese for me, and I don’t even mind. This vegan parmesan cheese recipe is super simple and quick to make, and it can be used on many savory dishes.

vegan parmesan cheese

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 cheese sprinkle’s got it all: texture, flavor and real ingredients.

Table of Contents
  1. Vegan Parmesan Cheese Recipe
  2. Vegan Parmesan FAQs
  3. How to Use Vegan Cheese Sprinkle
  4. More Plant Based Dairy Recipes
  5. Vegan Parmesan Cheese Recipe

Vegan Parmesan Cheese Recipe

ingredients for vegan cheese sprinkle

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.

  1. Place all ingredients in a food processor and pulse until finely chopped. The mixture should look like breadcrumbs.
  2. 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.

If you like parmesan cheese sprinkle, then I bet you’ll quickly fall in love with this vegan version.

vegan cheese recipe

Sprinkle Cheese Ingredient Swaps

My basic 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.

Vegan Parmesan FAQs

What’s in vegan parmesan cheese?

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!

Is parmesan cheese vegan?

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!

What is a non-dairy substitute for parmesan cheese?

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.

vegan parmesan cheese recipe

How to Use Vegan Cheese Sprinkle

Honestly, use this vegan version wherever you use regular parmesan cheese sprinkle. Here are a few inspo recipes for you to try:

How do you like to use cheese sprinkle? Drop a comment and let me know. Don’t forget to rate this recipe to let me know how you liked it as well!

More Plant Based Dairy Recipes

Since my body doesn’t do well with dairy, I’m always looking for good substitutions. I love the way cheese tastes, yet I don’t love the way my stomach feels after eating it. Here are a few alternatives I’ve made that work so well yet leave the dairy at the door:

Let me know how this vegan parmesan cheese recipe turns out for you. I can’t wait for you to try it!

vegan parmesan cheese
5 from 4 votes

Vegan Parmesan Cheese

Your favorite cheese sprinkle without the dairy! This delicious mix works great on pizza, pasta, veggies and more. I seriously love it. Easy to whip up and store, vegan parmesan cheese will become your go-to meal topper in no time.
Prep: 5 mins
Total: 5 mins
Author: Jen Hansard
Course: Condiment, Side Dish
Cuisine: Vegan
Serves: 12

Equipment

  • 1 food processor

Ingredients  

  • ½ c raw almonds
  • ½ c raw cashews
  • ¼ c nutritional yeast
  • ½ 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

Calories: 51kcal, Carbohydrates: 3g, Protein: 2g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Sodium: 73mg, Potassium: 72mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1IU, Vitamin C: 1mg, Calcium: 13mg, Iron: 1mg
Tried this recipe? Show me!Mention @SimpleGreenSmoothies or tag #SimpleGreenSmoothies!

About the Author

Jen Hansard

I went from exhausted mama to running across the Grand Canyon, riding & hiking to the top of the tallest waterfall in North America with my kids. How? I fell in love with the smoothies and plant-based meals you can find on my blog.

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Rating




Comments

  1. 5 stars
    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!

  2. 5 stars
    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!

  3. 5 stars
    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

  4. 5 stars
    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!

    1. 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!

    2. We aim to please, Erin! Hope you enjoy cheezin’ it up!