This post may include affiliate links; see our disclosure policy.
This vegan Parmesan cheese is a tasty staple made in just 5 minutes! It adds instant boost of savory, cheesy flavor on plant based meals like on pasta, pizza, salads, soups and more.
Here’s a fun homemade condiment that’s a must for plant based cooking: vegan Parmesan cheese! After Alex and I discovered this trick, we started using it on everything: pasta, soup, salads: you name it! It lasts for a month in the fridge and takes less than 5 minutes to make.
Using just 5 simple ingredients, you can create a savory, cheese-like topping that’s perfect for pasta, pizza, salads, and more. It’s a dairy-free swap that captures the nutty, salty essence of traditional Parmesan cheese while keeping things completely plant based (helpful for us since our son now eats dairy free!).
Why you’ll love this recipe
Our vegan Parmesan strikes the perfect balance between convenience and flavor. While it’s not identical to traditional Parmesan, it offers a delicious umami-rich alternative that works well in any dish calling for grated Parmesan. The texture is similar to the grated “shake” style Parmesan, making it perfect for sprinkling.
Ingredients for vegan Parmesan cheese
The magic in this recipe comes from combining raw cashews with nutritional yeast. Here are a few notes on the ingredients you’ll need. A touch of lemon zest brightens everything up, and garlic powder adds depth. The finishing touch? Flaky sea salt for that authentic Parmesan-like bite.
- Raw cashews: Cashews provide the perfect neutral base with just enough natural sweetness. (They also make creamy plant based “cheese” sauces like vegan queso.)
- Nutritional yeast: This is a deactivated yeast used in vegan foods for its cheesy, nutty flavor (it also has a high nutrient content, especially B vitamins). Use up leftovers for shaking on popcorn!
- Lemon zest: A little lemon zest brightens the flavor.
- Garlic powder: Garlic adds depth.
- Maldon flaked sea salt: We like using flaky sea salt because it give that authentic Parmesan-like bite, but you can use kosher salt if it’s all you have.
Ways to use vegan Parmesan cheese
The inspiration for this recipe came from a dish I had at an NYC vegan restaurant called Candle Cafe West. When I read on the menu “vegan meatballs with vegan Parmesan cheese,” it sounded so comforting and delicious, I immediately ordered it and fell in love. I told Alex about these delicious vegan meatballs with Parmesan and the next day, he had a test recipe waiting for me of meatballs with this very cheese!
You can use this vegan Parmesan for meatballs, but there are many other great uses:
- With spaghetti and vegan meatballs
- Sprinkled on vegan mac and cheese, vegan fettuccine alfredo, or pasta pomodoro
- On a vegan Caesar salad
- On soups like kale white bean soup or pasta e ceci
- In a vegan lasagna
- Sprinkled on a vegan pizza or pizza marinara
Storing leftovers
Vegan Parmesan should be kept in the fridge in a sealed container (a mason jar works well!). It will last for up to a month, but it will likely disappear before then! Homemade vegan Parmesan is perfect on spaghetti and meatballs, salads, pizzas, or even soups.
Dietary notes
This vegan Parmesan cheese is vegetarian, vegan, plant-based, gluten-free, and dairy-free.
Frequently asked questions
Nutritional yeast is a deactivated yeast that adds a nutty, cheesy flavor to vegan dishes. It’s rich in B vitamins and can be found in most grocery stores’ health food sections or online. Don’t substitute active yeast – they’re completely different products.
While cashews provide the best texture and neutral flavor, sunflower seeds can work for those with nut allergies. The flavor will be slightly different, but it’s a workable alternative.
While a food processor gives the best results, you can use a high-powered blender. Just pulse in short bursts to avoid turning the mixture into a paste.
Vegan Parmesan Cheese
Ever wondered how to make vegan Parmesan cheese? This tasty staple comes together in just 5 minutes and is perfect for sprinkling on pasta, pizza, salads, soups and more!
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: ½ cup 1x
- Category: Pantry
- Method: Blended
- Cuisine: Italian
Ingredients
- Zest of 1/4 lemon
- ½ cup raw cashews
- 2 tablespoons nutritional yeast
- ⅛ teaspoon garlic powder
- 1 teaspoon Maldon flaked sea salt (or substitute kosher salt)
Instructions
- Zest the lemon.
- Place the cashews, nutritional yeast, garlic powder, and lemon zest in the bowl of a food processor and process until ground into a fine powder. Remove from the processor to a bowl and stir in the Maldon sea salt flakes. Store in a sealed container in the refrigerator.
What is nutritional yeast?
Thanks
Hi! It’s an ingredient very different from standard yeast. It’s available at most groceries!
Substitution for cashews? I’m allergic to tree nuts …
I’m sorry, we haven’t tried any subs with this one!
I think Gluten-free vegan foods always great. And I just love this super simple recipe. Thanks for sharing!
I love this idea! I recently found that dairy doesn’t always agree with me, so this will become a regular in my kitchen!
Oh I’m glad to hear this comes at the right time! It’s not QUITE the same as Parmesan, but it’s a fun alternative!