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!!
Vegan shredded Parmesan
This super easy vegan cheese takes just 5 minutes to make with 5 main ingredients!
Use this crumbled dairy-free Parmesan cheese to sprinkle on top of salads, your favorite pasta (such as this Vegan Spinach Artichoke Pasta), as a topping or stirred into savory oatmeal, or for this vegan stuffed mushrooms recipe. It's also amazing on top of these vegan Portobello mushrooms.
What is Vegan Parmesan Cheese made of:
- ½ cup raw cashew pieces
- ¼ cup blanched almonds - these are the almonds without the skin on, so you get that creamy Parmesan color
- ¼ cup sesame seeds - a combination of almonds, cashews, and sesame seeds gives this cheese the best texture and flavor, but feel free to use only one or the other in case of allergies
- ⅓ cup nutritional yeast flakes - to give it that awesome cheesy flavor
- 1 tsp sea salt
- ¼ tsp garlic powder
- ½ tsp white vinegar - optional, but it helps add that classy cheesy tang
Related recipe: Vegan Pesto
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, such as this Creamy Vegan Spinach Artichoke Pasta!
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Vegan Parmesan Cheese
Add after pulsing the above:
- ½ 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.
- Serve as a 'cheesy' garnish on just about any dish you can think of! Store in an air-tight container in the refrigerator for up to 6 weeks.