This 5-ingredient vegan Parmesan cheese only takes minutes to make and adds a delicious pop of flavor to your favorite plant-based dishes!
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Vegan Parmesan Cheese
I appreciate that you can find so many vegan options at the store these days. However, I’m not crazy about the price tag that comes with them. Or the need to actually go to the grocery store.
That’s why I love this super simple recipe for vegan Parmesan cheese! You only need five simple ingredients and a few minutes to whip up a batch. How perfect is that?
Plus, once you try a little, you’re going to want to sprinkle it on EVERYTHING. Seriously, this faux-cheese will add such a delicious pop of flavor to all your favorite plant-based dishes.
Whether you’ve been missing cheese, you’re sick of paying for the store-bought brands, or you just feel like adding a little extra something to your next meal, definitely give this recipe a try. I bet it will quickly become one of your favorites!
What Is Vegan Parmesan Cheese Made Of?
Great question! It seems pretty crazy that we can mimic the taste of Parmesan with only five ingredients, right?
The secret, believe it or not, is a combination of cashews and nutritional yeast. After that, we just add a little salt, onion powder, and garlic powder for flavor. You can also use turmeric to enhance the color if you like.
If you’ve never tried nutritional yeast, it’s a deactivated yeast that has a naturally cheesy flavor. It’s sometimes referred to as “nooch” as well, and you can buy it as yellow flakes or a powder.
Cashews have a mild, slightly sweet flavor that is great for mimicking the taste of traditional dairy cheese. After that, add your seasonings, and you’ve got a delicious faux-Parmesan!
Variations For This Recipe
If you’ve never tried homemade vegan Parmesan, I definitely recommend trying this recipe as-is. It’s a great base, and you can always play around with ingredients in future batches.
Want to experiment a little? Try replacing the cashew nuts with sunflower seeds! The result will be slightly different in taste, but still delicious.
Want to have fun with your flavors? Get creative with your spices and seasonings! Smoked paprika would give the Parmesan a Cajun profile while cayenne would add some nice heat.
What To Eat With Vegan Parmesan
Pasta is probably the most obvious option. For example, this faux-cheese is super delicious over my vegan pasta with browned butter sage sauce.
I’ve also tried it with vegan cauliflower wings, and the combination of flavors with the gremolata was out of this world! So yummy and satisfying.
To be honest, when I have vegan Parmesan ready to go, I sprinkle it on pretty much every savory dish I make. I’ve never found a combination I didn’t like!
Can You Store Vegan Parmesan Cheese?
You bet! I love whipping up a batch when I have a few minutes, then using it in basically every dish I make until I run out.
Simply store any extra vegan Parmesan in an airtight container in the refrigerator. It will stay fresh for up to two weeks… if it lasts that long!
How To Make Vegan Parmesan Cheese
Add all of the ingredients to a high-speed blender or food processor.
Pulse until the consistency is blended, but still a bit coarse. You may need to push down the sides a few times.
Adjust salt and seasonings as needed to taste.
Other Vegan Options That You Might Like
Vegan Buffalo Cauliflower Bites
Low Carb Vegetarian Lettuce Wraps with Teriyaki Chickpeas
Vegan Parmesan Cheese (Keto | Gluten Free)
Equipment
Ingredients
- 1 cups raw cashews
- 2 tablespoons nutritional yeast
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Optional: a pinch of turmeric powder to enhance the color
Instructions
- Add all of the ingredients to a high-speed blender or food processor.
- Pulse until the consistency is blended, but still a bit coarse. You may need to push down the sides a few times.
- Adjust salt and seasonings as needed to taste.
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.