This is the best vegan Parmesan cheese recipe ever. It uses simple pantry staples and takes no more than five minutes to give you a salty, bright, perfectly cheese-like, dairy-free topping!
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Cheese is a people-pleaser! It can turn an average meal into an “OMG, give me some more” kind of meal. But when you’re vegan, cheese is off the table. However, now there are so many delicious dairy-free cheese alternatives that you no longer have to miss them!
Today, I’m sharing a failproof vegan Parmesan cheese recipe for my non-vegan friends. It’s the easiest and fastest dairy-free cheese recipe with only five simple ingredients. So, if you miss parmesan cheese on your favorite pasta dishes, this is the perfect cheese substitute for you!
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Why You’ll Love This Vegan Parmesan Recipe
Quick and Hassle-Free: This vegan Parmesan cheese is ready in 5 minutes. Just blend everything, taste to see if the seasonings are right, and you’re done! It’s perfect for last-minute gatherings.
Super Versatile: This dairy-free cheese works great on everything, from pizzas and pasta to soups and salads. You can even sprinkle some on roasted veggies to enhance the taste.
Fun to Customize: Although the original recipe requires minimum spices, you can always tweak it to make it your own. Add the flavors you want in your cheese, and enjoy!
Costs Way Less: There’s no such thing as too much cheese, but when you have to buy a bar of Parmesan cheese now and then, it can get expensive. With this vegan alternative, you’ll save big bucks.
It’s for Everyone: This plant-based Parmesan is a universal crowd-pleaser! Your vegan friends will love you for having this on the table, and your dairy-lover friends won’t be able to resist, either. It’s a win!
Ingredients and Notes
Cashews: We’ll use raw cashews in this recipe—not toasted, as that would make our vegan cheese too cashew-y. Cashews have a mild nutty flavor and give a perfect creamy texture upon grinding. It’s so close to the real deal that you won’t be able to tell the difference.
Nutritional Yeast: Here’s our key ingredient. Nutritional yeast adds color and cheese-like flavor. Plus, it’s exceptionally B-vitamins-rich. You can find it in the health food section of most grocery stores.
Onion and Garlic Powder: These two are must-haves in a vegan kitchen. They add a complex layer of flavors without being too overwhelming.
Salt: Parmesan has an unmistakable salty flavor, so leaving out the salt isn’t really an option. You can use regular salt or sea salt—both work great. Just remember, if you’re using sea salt, you’ll need to add a touch more since it’s a bit milder in taste.
Ground Black Pepper: I like adding a bit of freshly ground black pepper to my vegan Parmesan cheese for a little extra kick. But feel free to leave it out if you’re not a fan.
How to Make Vegan Parmesan
- In a food processor or high-speed blender, add the cashews), nutritional yeast, garlic powder, onion powder (if using), salt, and black pepper. Pulse until you achieve a fine, crumbly texture resembling grated parmesan.
- Taste the mixture and adjust the seasoning. You can add more nutritional yeast for a cheesier flavor or additional salt for more seasoning.
- Transfer the vegan parmesan to an airtight container. Store it in the fridge for up to 3-4 weeks.
Substitutes and Variations
- For a nut-free version, use hemp seeds instead of cashews. They are nutty and tender, just like regular Parm! Since hemp seeds are already tiny, you won’t need a food processor for this one. I came across a few recipes that used sunflower seeds instead.
- Add a pinch of cayenne or red pepper flakes to make spicy vegan Parmesan cheese. This version is excellent for seasoning French fries. Yum!
- Try infusing this dairy-free Parm with Italian seasonings like dried oregano, thyme, and basil for a more authentic flavor. You can also use fresh herbs if you have them on hand.
FAQS
I prefer using unsalted raw cashews. This provides the needed texture without giving the topping a nutty or salty flavor. But if salted cashews are all you have, use them and adjust the amount of salt you add later—taste as you proceed for the best results.
The best method is to use a high-speed blender, but you can also use a food processor if you want to avoid creating a mess. If you’re going that route, keep a butter knife handy to release stuck cashews and grind everything evenly.
Recipe Tips
- Add a pinch of smoked paprika or dried herbs like oregano for a savory flavor.
- Throw in some lemon zest for a zingy kick. It’ll also brighten the mixture.
- Don’t pulse the ingredients too long, or you’ll end up with cashew butter!
- You can leave onion powder out if you’re not a fan. It adds an excellent flavor depth, but the cheese will still be delicious without it.
Serving Suggestions
Use this plant-based version in dishes like vegan mac and cheese, vegan bolognese, vegan puttanesca, or on top of creamy dairy-free alfredo! So many vegan-friendly pasta recipes pair perfectly with this easy topping.
You can sprinkle it over your favorite vegan pizza (after baking), pasta, soup, or salad. You can also use it as a topping for roasted vegetables or avocado toast. And if you’re feeling fancy, add it to your popcorn for a cheesy twist.
Storage Tips
Fridge: Transfer the vegan parmesan to an airtight container and store it in the fridge for 3-4 weeks.
Freezer: You can also freeze this recipe for up to 3 months. Just mix everything well before sprinkling it on your favorite meals.
More Vegan Cheese Recipes!
Recipe
Vegan Parmesan Cheese
Equipment
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Ingredients
- 1 cup raw cashews unsalted
- 3 tablespoon nutritional yeast
- ½ teaspoon garlic powder
- ½ tsp onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- In a food processor or high-speed blender, add the cashews), nutritional yeast, garlic powder, onion powder (if using), salt, and black pepper. Pulse until you achieve a fine, crumbly texture resembling grated parmesan.
- Taste the mixture and adjust the seasoning. You can add more nutritional yeast for a cheesier flavor or additional salt for more seasoning.
- Transfer the vegan parmesan to an airtight container. Store it in the fridge for up to 3-4 weeks.
Notes
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- Add a pinch of smoked paprika or dried herbs like oregano for a savory flavor.
-
- Throw in some lemon zest for a zingy kick. It’ll also brighten the mixture.
-
- Don’t pulse the ingredients too long, or you’ll end up with cashew butter!
-
- You can leave onion powder out if you’re not a fan. It adds an excellent flavor depth, but the cheese will still be delicious without it.
- Fridge: Transfer the vegan parmesan to an airtight container and store it in the fridge for 3-4 weeks.
- Freezer: You can also freeze this recipe for up to 3 months. Just mix everything well before sprinkling it on your favorite meals.
Alison Corey
Absolutely perfect wherever you need parmesan. Great texture.