• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
This Healthy Kitchen
  • RECIPES
  • SPRING
  • SUBSCRIBE
  • JOIN/LOGIN
  • ACCOUNT
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
  • RECIPES
  • SPRING
  • SUBSCRIBE
  • JOIN/LOGIN
  • ACCOUNT
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • RECIPES
    • SPRING
    • SUBSCRIBE
    • JOIN/LOGIN
    • ACCOUNT
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » How To

    How to Make Vegan Parmesan Cheese

    Published: Apr 21, 2021 · Modified: Jul 12, 2022 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

    564 shares
    JUMP TO RECIPE

    This how-to guide will take you from a handful of ingredients to the most delicious vegan Parmesan cheese! It’s salty, it’s cheesy, and perfect for sprinkling on everything! Only 4 ingredients and a couple of minutes required.

    Vegan parmesan cheese overflowing in glass jar with cashews scattered around it.

    This recipe was originally published in March 2019. It has been updated for content and photos.

    What is Vegan Parmesan Cheese?

    Vegan Parm is a finely ground seasoning typically containing a nut or seed, nutritional yeast, salt and other seasoning, if desired.

    I didn’t invent the concept, but I’ve adapted this recipe from other vegan bloggers to suit my own taste and needs. In my humble opinion, this is the best vegan parmesan cheese I’ve ever tasted!

    How to make it

    (This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

    Gather your ingredients. All you need is cashews, “nooch” and salt, with optional garlic powder, if you’d like. Pictured below is a triple batch (we go through a lot) of my recipe which you’ll find towards the bottom of this post. Feel free to make a single batch, double or triple, to suit your needs.

    Bowl of cashews, nutritional yeast, salt and garlic powder on concrete deck.

    Add all the ingredients to a food processor and process until a fine meal is reached. This should take about 10-15 seconds, depending on your appliance. (photos 1-2)

    Cashews and seasoning in food processor being processed into powder.

    Transfer to a clean and dry jar or container to use on EVERYTHING!

    Glass jar overhead view filled with yellow powder seasoning.

    There you have it. Perfectly delicious, salty, “cheesy”, slightly garlicky, vegan Parmesan cheese. So simple, there’s just no reason not to try this.

    What to use it on

    This vegan substitute for Parmesan cheese can be used on almost anything!

    Here’s some of my favourites:

    Sprinkle it on your POPCORN!

    Layer it on your favourite pasta dishes or veggie noodles, such as:

    • Veggie Bolognese Zucchini Noodles
    • Vegan Penne Alla Vodka [Healthier Than Grandma’s!]
    • Penne Aglio e Olio (Pasta w/ Garlic & Oil)
    Plate of zoodles with bolognese sauce and vegan cheese on top.

    OR – sprinkle some on stuffed mushrooms, my amazing vegan lasagna or Italian stuffed peppers! Yum.

    Stuffed mushrooms with rice and cranberries on white plater.

    For a lighter dish, try these delicious Parmesan carrot fries or Parmesan roasted cauliflower.

    And lastly, (one of my favourite options)…grab a spoon!

    How long does it keep?

    I typically make a triple batch and keep mine refrigerated for up to 4 weeks with no issue or spoilage.

    I’m sure it would last even longer than that, if you manage not to consume it that quickly. 😉

    What substitutions can I make?

    If you don’t have cashews, I’ve successfully made this with blanched almonds and pine nuts with similar results.

    For nut free, you may use raw sunflower seeds or pumpkin seeds/pepitas to replace the cashews with similar results.

    For no nutritional yeast, you may use other seasoning such as mushroom powder, onion powder, basil powder and more garlic powder, if you’d like. Keep in mind this will reduce the cheesiness, but it will still provide that umami deliciousness you’re after.

    For low sodium, simply halve the salt, or salt to your taste.

    Expert Tips

    • Make sure your jar or container is completely clean and DRY to prevent any spoilage from moisture when storing you vegan parm.
    • Store in your refrigerator to preserve freshness.
    • Do not use fresh herbs or spices. This will prevent your “cheese” from keeping fresh, and will spoil sooner.

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest, and Twitter to see more delicious food and get all the latest updates.

    Buon appetito

    Rosa

    Vegan parmesan cheese overflowing in glass jar with cashews scattered around it.

    How to Make Vegan Parmesan Cheese

    Just a handful of ingredients for the best vegan Parmesan cheese! It's salty, cheesy, and perfect for sprinkling on everything!
    5 from 31 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 3 minutes
    Total Time: 3 minutes
    Course: How To
    Cuisine: American, Canadian, Italian
    Servings: 12 Servings (Makes approx. 1 cup)
    Calories: 36kcal

    Equipment

    Food Processor

    Ingredients

    • ½ cup raw cashews or pine nuts, or blanched almond
    • 3 tablespoons nutritional yeast
    • ½ teaspoon sea salt
    • â…› teaspoon garlic powder optional
    Prevent your screen from going dark

    Instructions

    • Add all the ingredients to a food processor and process until a fine meal is achieved.
    • Store in an airtight container or jar in your refrigerator and serve sprinkled over your favourite dishes.

    Notes

    Make sure your jar or container is completely clean and DRY to prevent any spoilage from moisture when storing you vegan parm.
    Store in your refrigerator to preserve freshness.
    Do not use fresh herbs or spices. This will prevent your “cheese” from keeping fresh, and will spoil sooner.
    If you don’t have cashews, I’ve successfully made this with blanched almonds and pine nuts with similar results.
    For nut free, you may use raw sunflower seeds or pumpkin seeds/pepitas to replace the cashews with similar results.
    For no nutritional yeast, you may use a mix of mushroom powder, onion powder, basil powder and more garlic powder. Keep in mind this will reduce the cheesiness, but still provide umami deliciousness.
    For low sodium, simply halve the salt, or salt to your taste.
    I’ve keep mine refrigerated for up to 4 weeks, but I’m sure it would last even longer than that.

    Nutrition

    Serving: 2tablespoon | Calories: 36kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Sodium: 97mg | Potassium: 72mg | Calcium: 2mg | Iron: 0.5mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
    564 shares

    Reader Interactions

    Comments

      Leave a Comment & Star Rating Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Linda

      September 19, 2022 at 1:57 am

      5 stars
      Hi Rosa…I’ve been vegan for almost 20 years and manage to create a diffent meal each night…
      I just wanted to say that I really appreciate your channel….it’s such a relief to get tonight’s meal ideas in a much more simplistic way…..I’ve decided to check in with you first each morning now
      As I usually have most of the ingredients in..
      As I always say yo people who ask…why vegan?..I simply say…because it’s wrong to hurt animals x

      Reply
      • Rosa

        September 19, 2022 at 9:38 am

        Aww I’m so flattered you’ve been enjoying our recipes. Thanks very much for the lovely review. 🙂

        Reply
    2. Will Parkinson

      April 22, 2022 at 11:37 am

      5 stars
      OMG, I love this recipe! Some salty umami flavor for pasta and stuff = big win. Thank you, Rosa!

      Reply
      • Rosa

        April 22, 2022 at 2:20 pm

        Thrilled to hear that Will. Thanks so much for taking the time to leave a review. 🙂

        Reply
    « Older Comments

    Primary Sidebar

    About Me Pic

    Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant-based recipes. I'm an avid home cook who believes food is medicine. Each recipe is made using wholesome ingredients, and under 400 calories per serving with several gluten-free and oil-free options! Occasional cheat days included. 😉

    More about me →

    Popular

    • Roasted pineapple slices on white plate.
      Air Fryer Pineapple (Tastes Like Grilled)
    • close up of cooked spaghetti squash sliced in half with parmesan cheese and parsley garnish on top.
      Air Fryer Spaghetti Squash [Healthy+Low Cal]
    • Tray of buffalo cauliflower bites with bowl of ranch dip in the middle.
      Vegan Cauliflower Buffalo Wings – Oven or Air Fryer
    • plate with large hash browns and fruit scattered around the dish
      Air Fryer Hash Browns From Scratch [Oil Free Option]
    • Oatmeal cookies with chocolate chips on cooling rack.
      Air Fryer Oatmeal Cookies
    • White bowl filled with cooked chickpeas and blue towel beside it.
      Instant Pot Chickpeas No Soak!
    • stack of vegan pancakes with banana slices on top and syrup dripping down.
      The Fluffiest Vegan Pancakes Ever [and SO easy!]
    • Close up of baked apples in white serving dish.
      Air Fryer Baked Apples [Tastes like apple pie!]

    list of websites where This Healthy Kitchen has been featured

    Spring is in the air!

    • Risotto with asparagus in round bowl with lemon on the side.
      Asparagus Lemon Risotto [Instant Pot or Stove Top]
    • Lemon pie with lemon slices and blueberries on top.
      Healthier Vegan Lemon Pie [Oil Free]
    • Green dip in glass jar with raw veggies surrounding it.
      Avocado Green Goddess Dressing [Oil Free]
    • Baked zucchini tater tots in white, oval serving dish.
      Baked Zucchini Tater Tots [Oil Free]
    • White bowl of salad with rows of avocado, grape tomato, mushrooms, corn and red onion with dressing on top.
      Vegan Cobb Salad with Tangy White Bean Dressing [Oil Free]
    • Cast iron pan with rotini pasta, cherry tomatoes and spinach in a white sauce.
      Easy Tofu Pasta Sauce [Oil Free]
    • Roasted potatoes in white tray with lemon wedges and parsley garnish.
      Roasted Greek Lemon Potatoes
    • Carrot muffin sliced in half with more muffins below it.
      Healthy Banana Carrot Muffins [Oil Free]

    Privacy Policy
    Terms & Conditions

    5 SECRETS TO VEGAN COOKING!

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimers
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases. Some links on our site are affiliate links. If you purchase using these links, we may earn a small commission at no additional cost to you. We only promote products we use and love. Thanks for your support!

    Copyright © 2023 ThisHealthyKitchen

    564 shares