Easy Vegan Parmesan Cheese Recipe
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Making vegan parmesan cheese at home is surprisingly easy! You only need 4 ingredients and a food processor for this delicious dairy-free parmesan substitute.
Parmesan cheese is a pantry staple. Its rich, savory flavor instantly adds complexity to many dishes, from pasta and pizza to dips and sauces.
But what if you can’t have dairy or find out you’ve run out of parmesan at home?
Enter this parmesan vegan cheese that comes together in 3 minutes using only 4 simple ingredients.
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Once you’ve tried this recipe, vegan parmesan won’t return to your grocery list anytime soon.
Wanna try this dairy-free cheese? It will be perfect on eggplant parmesan and breaded mushrooms!
Why You’ll Love This Vegan Parmesan Cheese Recipe
- Despite being dairy-free, this vegan parmesan cheese has all the rich, savory goodness of traditional parmesan cheese. Use it on comforting vegan recipes like pasta puttanesca, mac and cheese, Vesuvio potatoes, and bean and no bacon soup.
- Making vegan parm cheese is more economical than buying it from the store. Since it stores quite well, you can also make a big batch to have as stock.
- This parmesan cheese vegan recipe is easy to throw together at the last minute! Everything is done by the food processor, and it’s ready in 3 minutes.
Ingredients And Substitutions
Raw cashews – Their fat content and neutral taste make cashews the perfect base for vegan parmesan cheese.
Nutritional yeast – The key ingredient to give this vegan version of parmesan a delectable cheesy taste.
Garlic powder and onion powder – These seasonings provide salty and savory flavors to our soy-free vegan cheese. You can also use smoked salt and white pepper to give your homemade parmesan cheese depth.
For a cashew-free parmesan cheese substitute, replace cashews with raw sunflower seeds. You can also add miso or use it as a substitute for nutritional yeast!
Tips For Making This Recipe
Do Not Over-Blend
Pulse the ingredients until they form a fine meal. Do not over-blend, or the mixture will become more of a paste.
Use Hemp Seeds
If you don’t want to use cashews, you can swap them with hemp seeds.
Storage Tips
You can store your vegan parmesan cheese in an airtight container in the fridge for up to 3 weeks or freeze it for up to 3 months.
Parmesan Cheese Vegan Recipe FAQs
What is vegan parmesan made of?
Plant-based parmesan cheese is usually made from cashews, nutritional yeast, spices, and seasonings. You can also swap cashews for other nuts or combine nuts and seeds to make vegan parmesan.
What is a vegan alternative to parmesan?
In addition to nuts and seeds, you can substitute parmesan in some recipes with breadcrumbs, herbs, and seasonings. Just combine breadcrumbs with olive oil, thyme, rosemary, and seasonings!
Is there a substitute for cashews in vegan parmesan?
How long will 4-ingredient vegan parmesan cheese last in the fridge?
This homemade dairy-free parmesan will last in the fridge for about 3 weeks. Check its texture and smell before use.
What to do with cashew parmesan cheese?
Use vegan parmesan to add life to dips, sauces, appetizers, soups, pasta, pizza, and salads. It’s also perfect for various vegan delights like meatless meatballs, seitan, ratatouille, vegan alfredo, Mediterranean stuffed eggplant, and buffalo popcorn!
More Delicious Vegan Condiments
I found this recipe for vegan moussaka that I HAVE to try!
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Vegan Parmesan Cheese
Equipment
Ingredients
- 1 cup raw cashews
- 3 tbsp nutritional yeast
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
Instructions
- Place all the ingredients into a food processor.
- Pulse for about 30 seconds or until combined; the consistency should be similar to fine sand. Taste and adjust the seasonings as needed.
Notes
- Pulse the ingredients until they form a fine meal. Do not over-blend, or the mixture will become more of a paste.
- If you don’t want to use cashews, you can swap them with hemp seeds.
- You can store your vegan parmesan cheese in an airtight container in the fridge for up to 3 weeks or freeze it for up to 3 months.
Updated in May 2024 with new photos and minor recipe adjustments for improved quality. Enjoy!
