This post contains affiliate links.
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.
What's in this post
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!
November 9-13, 2026
Jen’s Free Soup Challenge
I’d love for you to soup it up with me! For 5 days, I’ll send you a daily veggie-packed soup that’s easy enough for a busy weeknight and makes enough to freeze and pull out all winter.
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:
Don’t forget to rate this recipe to let me know how you liked it as well!
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.
Recipe Card
Vegan Parmesan Cheese
Ingredients
- ¼ cup raw almonds
- ¼ cup raw cashews
- 2 tablespoon nutritional yeast
- ¼ teaspoon sea salt, unrefined
- ¼ teaspoon garlic powder
Instructions
- Place the almonds, cashews, nutritional yeast, salt and garlic powder in a food processor and pulse until the mixture looks like breadcrumbs.
- Transfer to an airtight container and store in a cool, dry place or refrigerate for up to several weeks.
Recipe Notes
- Nut Swaps: Roasted unsalted almonds and cashews can replace the raw ones for a toastier flavor. Other nuts or seeds work too, such as sunflower seeds for a nut-free version; the flavor will change slightly.
- Blender Tip: Without a food processor, use the pulse setting on a blender in short bursts so it doesn’t turn into a paste.
- Flavor Ideas: Add spices to taste, such as smoked paprika, Italian seasoning or a pinch of red pepper flakes.
- Storing: Store it in an airtight jar in the fridge for up to 1 month. Shake or stir to break up any clumps before sprinkling.
Nutrition
Serving: 2 tbsp | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Trans Fat: 1 g | Sodium: 73 mg | Potassium: 72 mg | Sugar: 1 g | Vitamin A: 1 IU | Vitamin C: 1 mg | Calcium: 13 mg | Iron: 1 mg
You’ll want it later
Save this recipe
Drop your email and I’ll send it to you.
Share with a friend
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!