Vegan Parmesan Cheese

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
• salt
• 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

This easy vegan Parmesan Cheese is a quick and tasty alternative to grated dairy Parmesan Cheese.  Whip it up in your food processor in a jiffy!  Nut-free option included in notes.

5 from 8 votes

Print Comment

Course: cheese, garnish

Cuisine: American, Italian

Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 24 people

Calories: 33kcal

Author: Kate

Ingredients

• 1/2 cup raw cashew pieces1/2 cup raw cashew pieces
• 1/3 cup nutritional yeast flakes1/3 cup nutritional yeast flakes
• 1/4 cup sesame seeds1/4 cup sesame seeds
• 1/4 cup blanched almonds , or 3 Tbs. almond meal1/4 cup blanched almonds , or 3 Tbs. almond meal
• 1 tsp sea salt1 tsp sea salt
• 1/4 tsp garlic powder1/4 tsp garlic powder

After pulsing the above to a 'mealy' texture:

• 1/2 tsp white vinegar1/2 tsp white vinegar

Instructions

• 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!

Notes

Total Yield: 

Approximately 1 1/2 cup

MAKE A NUT-FREE VERSION OF THIS VEGAN PARMESAN:

Use sesame seeds to replace the other nut amounts, keeping the ratios the same.

Can I substitute other nuts to replace the cashews or almonds?

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.

Can this recipe be made without a food processor?

I definitely recommend making this in a food processor if possible, 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.

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).

Nutrition

Serving: 1tbsp | Calories: 33kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Sodium: 97mg | Potassium: 45mg | Calcium: 19mg | Iron: 0.5mg