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    Home » Recipes » Uncategorized

    Vegan Parmesan Cheese

    Published on January 1, 2019 by Kate, Updated on January 28, 2022 - 8 Comments

    This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases. Read my full disclosure.

    Jump to Recipe Print Recipe
    pinterest graphic for 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!!

    side overhead shot of grated vegan parmesan cheese in a silver measuring cup

    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 teaspoon sea salt
    • ¼ teaspoon garlic powder
    • ½ teaspoon white vinegar - optional, but it helps add that classy cheesy tang

    overhead shot of ingredients for vegan parmesan cheese arranged on marble background

    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.

    overhead shot of ingredients for vegan Parmesan cheese in food processor container

    Pulse until everything is a fine meal.

    overhead shot of grated vegan parmesan cheese in food processor bowl

    Now add the white vinegar and pulse a few more times.

    (The white vinegar adds a bit of tang, but is totally optional.)

    overhead closeup shot of white vinegar in measuring spoon to be added to grated vegan parmesan cheese mixture

    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).

    overhead closeup shot of vegan parmesan cheese in small mason jar

    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.

    overhead shot of vegan parmesan cheese in small jar with gray napkin and teaspoons nearby

    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.

    side shot of vegan parmesan cheese in clear jam jar with measuring spoon and ingredients nearby

    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!

    IF YOU LIKE THIS POST YOU MIGHT ALSO BE INTERESTED IN:

    • Real Vegan Mozzarella Cheese
    • Creamy Vegan Spinach Artichoke Dip
    • 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 ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food!!!

    DID YOU MAKE THIS RECIPE??  PLEASE CLICK ON THE STARS TO GIVE IT A RATING BELOW!!

    overhead picture of vegan parmesan cheese in a silver measuring cup with tablespoon in it

    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.
    4.91 from 11 votes
    Print recipe Leave a comment
    Course: cheese, garnish
    Cuisine: American, Italian
    Diet: Vegan
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 24 people
    Calories: 33kcal
    Author: Kate

    Ingredients

    • ½ cup raw cashew pieces
    • ⅓ cup nutritional yeast flakes
    • ¼ cup sesame seeds
    • ¼ cup blanched almonds , or 3 Tbs. almond meal
    • 1 teaspoon sea salt
    • ¼ teaspoon garlic powder

    Add after pulsing the above:

    • ½ teaspoon white vinegar

    Special equipment

    • Small food processor

    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.
    • 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.

    Notes

    Total Yield: Approximately 1 ½ 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 possibly more, but mine never lasts longer than that!).

    Nutrition

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

     

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Jenna

      December 24, 2020 at 3:28 pm

      5 stars
      I am using this in your stuffed mushroom recipe. I used hemp hearts instead of sesame seeds and I think it tastes wonderful. Really yummy!

      Reply
      • Kate

        December 27, 2020 at 12:35 am

        Thank you so much!!

        Reply
    2. Big G

      November 09, 2020 at 9:16 pm

      like your recipes.

      Reply
      • Kate

        November 12, 2020 at 9:15 pm

        Thank you!

        Reply
    3. Penny

      January 12, 2019 at 7:00 pm

      This is Absolutely Delicious!
      Wow!
      Thank you for the Recipe ??

      Reply
      • Rebecca

        January 13, 2019 at 7:30 am

        Thanks so much Penny! I'm glad you liked it! 😉

        Reply
    4. Dennis lowtomore

      January 04, 2019 at 8:23 pm

      Made this and it tasted so good I ate but the spoonful besides putting it in food

      Reply
      • Rebecca

        January 06, 2019 at 11:25 am

        Yup! I know the feeling!! 😉 Glad you like it!

        Reply

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