Making this easy Vegan Parmesan Cheese takes just a couple minutes of your time and the result is a super-satisfying ‘cheesy’ sprinkle that tops pizza, pasta, calzones, salads, lasagna, scalloped potatoes…. You might love it so much that you find yourself eating it with a spoon!!
What is Vegan Parmesan Cheese made of:
- nuts and/or sesame seeds
- nutritional yeast flakes
- garlic powder
- white vinegar (optional)
How to make Vegan Parmesan Cheese:
First, put your nuts/seeds, nutritional yeast flakes, salt, and garlic powder into a food processor.
Pulse until everything is a fine meal.
Now add the white vinegar and pulse a few more times.
(The white vinegar adds a bit of tang, but is totally optional.)
How to store Vegan Parmesan Cheese:
Store your vegan parmesan in an airtight jar or other container in the refrigerator for 6 weeks (or more).
Can I make a nut-free version of this vegan parmesan?
Yes! Just use sesame seeds to replace the other nut amounts, keeping the ratios the same.
Why are you using a combination of nuts/seeds in this recipe?
I used a combination of nuts and seeds in the recipe because I enjoy the complexity of flavors and textures that this creates. If you don’t have all of the nuts/seeds on hand, you can certainly make substitutions. The sky is really the limit with this simple vegan Parmesan.
What if I don’t have a food processor? Can I still make this recipe?
I definitely recommend making this in a food processor if you can, but you can also make it in a blender with a little more effort. Add all the dry ingredients and pulse the blender, stopping frequently to shake up the blender contents. Work in smaller batches if necessary to avoid creating a paste.
ONE thing this vegan parmesan cheese won’t do:
It doesn’t melt! Sorry, but even though it doesn’t melt, I don’t think you’ll be disappointed! This vegan parmesan garnishes so many things to perfection (pizza, pasta, pesto, roasted veggies, salads – just to name a few!) IF you’d like a melty vegan cheese, check out my REAL Vegan Mozzarella Cheese recipe.
Now you’re ready to pull out your delicious vegan parmesan and sprinkle it on top of everything your heart desires!
IF YOU LIKE THIS POST YOU MIGHT ALSO BE INTERESTED IN:
- Real Vegan Mozzarella Cheese
- Creamy Vegan Spinach Artichoke Dip
- Perfect Vegan Pesto
- Tuscan Style Pasta with Vegan Feta
If you’ve tried this Vegan Parmesan Cheese or any other recipe on my blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I LOVE hearing from you! You can also FOLLOW MEon FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what this blueberry farm girl is keepin’ busy doing!!!
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Vegan Parmesan Cheese
- 1/2 cup raw cashew pieces
- 1/3 cup nutritional yeast flakes
- 1/4 cup sesame seeds
- 1/4 cup blanched almonds or 3 Tbs. almond meal
- 1 tsp sea salt
- 1/4 tsp garlic powder
After pulsing the above to a 'mealy' texture:
- 1/2 tsp white vinegar
- Place first six ingredients into a food processor and pulse until a powdery 'meal' like texture is achieved.
- Add white vinegar and pulse food processor a couple more times.
- Store in an air-tight container in the refrigerator for up to 6 weeks.
- Serve as a 'cheesy' garnish on just about any dish you can think of!