How To Make Vegan Parmesan Cheese

I have made this many times and it is by far the best and easiest vegan Parmesan cheese by far. My fussy husband enjoys it too!

I love this recipe and use it a lot Especially on top of vegan lasagna. It is the only vegan Parmesan cheese I use! Thanks for the fantastic recipe.

Excellent recipe! Tasty, easy and healthy! Thank you :)

Yum just made this to go on my vegan pesto with pine nuts.

Just made this today, delicious. I couldn’t find anything about if it should be put in the fridge to keep it fresh or not. Anyone know?

This Vegan Parmesan Cheese is delicious and beyond easy. I didn’t have raw cashews and used roasted salted. I added no salt to compensate. It is yummy and I am so excited it will keep refrigerated for 2 months. Psych! Although I doubt it will last that long. I love cheese and stopped eating it long ago. Thank you so much Minimalist Baker for so many spectacular recipes.

Seems like the commercial product NoochIt that I paid $10 for four ounces!

I cut the salt a bit and it came out delicious!

The most awesome vegan Parmesan hands down!

My 4 year old has loved this since she was 2. We are a plant based household and it’s so versatile! Today we use it for your lasagna recipe!

Absolutely love this recipe. Simple and delicious! Now will be making my way through other recipes 😍

I love this recipe! As a newly diagnosed dairy and salicylate intolerant person it’s a godsend. I made it and then added in some sunflower oil for more of a paste. Then I mixed some into some vegan sour cream and added some chives. It’s was absolutely delicious.

Amazing recipe! I was worried I wouldn’t use the whole amount in a month but I have been putting it in everything and finished it within two weeks. Made it exactly as written.

I love cooking some whole wheat pasta, adding a can of white beans, baby spinach, garlic and pepper then topping with a massive amount of this “cheese.” So healthy and satisfying and takes less than 20 mins.

Sooooo delicious!

I tried it on a vegan pizza and everyone loved it! I just thought it was a bit too salty.

I absolutely love this recipe! Been making it for quite a while now and I’ve always got a small container of it in the pantry. (Not that it’s lasts long!)

I sprinkle (more like heap) it on pasta dishes as well as on stir fried veggies with a can of crushed tomatoes! So yum!

When I don’t have cashews I use sunflower seeds that I’ve roasted and it’s sooo tasty still! Thank you!

I had to make this twice. The first time it was too salty, the second time I eliminated the salt completely. Sooooo good. Thank you.

This recipe is great. It is easy to make. But more than that, because of the simplicity of only four ingredients, it doesn’t taste fake. A satisfying parmesan alternative.

My first time making this and it did help the pasta dish I made. I have been df for about 7 months and never thought about if I could even make my own version of parm cheese. I cannot wait to try it on other dishes. So easy!
Thank you

My three year olds refuse dinner every single night. It doesn’t matter what we make and they eat meals and healthy snacks at regular times throughout the day. I made this on an Udi GF crust and added mushrooms because I knew they probably wouldn’t touch it. I ran out of nutritional yeast and cashews so I used part of a brick of parmesan and walnuts which I lightly toasted. I barely measured and threw things into the Vitamix. I regret eating the slice I did because my kids polished off the entire pizza. WHOA. Our new go to! Thank you! I will have to try it the way as written next time.

Yum! Excellent recipe and easy to make. Thank you.

Made this in the spur of the moment to top a mushroom risotto… SO GOOD. So easy and quick. I will be sprinkling this on everything. Thank you!!

THIS IS SO BEYOND YUMMY!!!!!!! I can’t stop eating it by the spoonful😂 Truly it’s so delicious. Savory, nutty, subtly sweet. I’m going to keep this on hand always.

I made this today and can’t wait to have it on my Caesar salad tonight together with your dressing and croutons.
My issue in preparing was the food processor. Even with the small bowl insert, the cashews just spin. Not the first time I’ve had to substitute my Vitamix which as usual came through with flying colours.
My non vegan but trying harder husband, is my taste tester and he was amazed at how similar to Parmesan it is. That says a lot right there. He loves the dressing too.
Thanks for the great recipes!

The best recipe! I make this often and store it in the fridge. It is the perfect balance and I love it on pasta. Thank you for the great recipe!

I’ve made many vegan Parmesan cheese recipes over the past 15 years, but this is the only one I’ve wanted to eat by the spoonful. 😃 Do yourself a favor and double the recipe. Thank you!

Okay! I finally gave in and made this only because I trust your recipes. And it’s so tasty. YUM! I can’t wait to try it on pasta. Eating it straight with a spoons not bad either :)

Thanks so much for all your work in bringing wonderful recipes to us.

Nice! I put it in a ziploc bag and crushed with a rolling pin since I don’t have a food processor and it looks the same as your pictures!

I love this vegan parmesan but I cut the amount of salt the second time I made it since it came out very salty the first time.

I make this, and much prefer it to crumb style parmesan cheese which was always nothing to me, but I use almond flour since I prefer the taste to cashews.
In fact, almond flour has replaced cashews in all my vegan recipe and I make it into a paste in the blender for making almost free skinless almond milk. There’s my plug for almond flour.

I wasn’t sure about this, but thought I would give it a go. I did, and it’s amazing! How simple is this, and how good is it? Thank you so much!

Holy cow! I’ve been vegan for a couple weeks now and made this on a whim, not expecting too much as I’m not the hugest fan of nutritional yeast yet. But this recipe is definitely greater than the sum of its parts! I was eating it straight from its container while I was waiting for my pasta to cook. Salty, nutty, cheesy, exactly what I needed in my life. Wow.

Incredible! I have been so apprehensive to making my own vegan cheese and this recipe made it super simple. Thanks so much for sharing!

Yum! This vegan parmesan is deadly. I eat it by the spoonful (can’t help myself!). I’ve gifted a homemade jar to my Mom who says it’s yummy on baked potato. It’s the perfect companion to pizza, pasta or burgers. Thank you for sharing such an addictive and foolproof concoction!

I made this to shake on pizza. I love it! I’m surprised at how much it tastes like parm. I’ll also use it on pasta.

This is SO GOOD. I love it on pasta with the vegan pesto from Trader Joe’s.

Hello Dana and MBTeam—Your Vegan Parm was my introduction to your site. I respectfully stayed inside the lines the first time I made this recipe, and, of course, tried it on everything and loved it. But my kitchen is nothing if not recklessly experimental, so your VParm has evolved to include a Tablespoon of “greens and shrooms” powder and two Tablespoons of hemp seeds in the mix. Although we still use our “green Parm” version everywhere, we use it religiously on air-popped popcorn (along with a wee bit of olive oil, Bragg’s Liquid Aminos, and a toss of a mysterious Casablanca spice blend that my partner used to be able to obtain regularly from a shop in Rotterdam before the quarantine—sigh…). It is always the best popcorn I’ve ever had and my favorite snack of all time. I’ll wax rhapsodic over other recipes in your canon that we love another time. I’m about to, finally, purchase your cookbook so I can disconnect from electronics while playing in the kitchen. Thank you for playing such a big role in our home kitchen—we love your work! Best—Lisa

Wow!!! So delicious! This is a game changer.

Thank you for this easy recipe! I made this and it is delicious! All ingredients were in my pantry and it was super easy to whip up. I used my Ninja single serve blender and it worked just fine, and I saved myself the work of cleaning my food processor. Thanks again! I love this and MANY of your recipes

Loved this recipe and so easy to make too!!

I LOVE this parmesan cheese recipe! It tastes so much like the real thing…only better. And I had no idea what nutritional yeast was and can’t believe I’ve been missing out on this super healthy gem!
Super easy and just as good.
LOVE!

this stuff is soooooo good! I put it on salads. I put it on toast with cream cheese. I put it on top of stuffed peppers! I put it on everything I can think of! I love it!!

This “parmesan” is so good. Works well with so much different meals and I always have some in a jar in my kitchen. Yummy!

Super good and easy. I have been using other prepackaged vegan parm but ran out. So I made this in a pinch. I forgot how truly good this quick and easy parm is. And inexpensive to boot. I’m going back to this as my go to for most uses in the future.

Just made this with toasted walnuts and added in some paprika and it is BANGIN’! Thank you for the recipe!

Why do you require two pages to print this recipe? Is that minimalist? What a waste of paper and ink and time and space. Oh help!

The recipe is delicious, however.

I’m not vegan, but I’ve always been curious about vegan parm after seeing it in so many MB recipes. And…the verdict is, it’s tasty! I made this in my mini food processor and added more garlic, salt, and nutritional yeast. I think I kept the power button on too long, since it’s more like a powder now instead of tiny pieces, but it’s still yummy.

Great alternative!

I made this for your vegan Alfredo recipe and it was perfect!! I’ve been vegan for a while,my family is loved it too and it’s super easy to make, I will definently make this for other meals in the future! thank you!

I’ve been seeing this “Vegan Parmesan Cheese” a lot as I try different Minimalist Baker recipes and each time I thought… it just can’t possibly be that good. This was partly due to my lack of experience using nutritional yeast. I was still not so sure about it. Then I FINALLY tried this recipe when I made “The Best Vegan Meatballs” (which were delicious). And I was so PLEASANTLY surprised! It’s really good! (And easy!) It’s always nice to find a recipe that is so quick and versatile – I can see myself using this with a lot of different dishes going forward. Thanks!!

Oh My!!!!! The very best stuff on earth!!!! It’s actually VEGAN CRACK!!!! Thank you!!!!

Just, wow!!!

WOW. This is insanely delicious. I’m stunned. I made it tonight to go over zucchini noodles and it’s even better than real parm! There’s now a jar in my fridge and it’s not going to make 3-4 weeks. Not a chance.

Sorry! Would have given this 5 stars in my previous comment but didn’t spot the stars until I hit send! (and I don’t see a way to edit my comments) :)

Absolutely amazing! New to a vegan lifestyle, I have been missing parmigiana so much. I personally like it better with more nutritional yeast and way more salt and garlic. I felt it made it taste richer and more like the real thing.

Wanted to say just how delicious this is – it’s over the top!! I just added it to a vegan spinach dip and wow, it just took it to a whole new level! Thanks for such an amazing condiment. We will be using over and over again!

My pizza thanks you! I thank you!

Absolutely amazing on pasta (and roasted cherubs and garlic …yummm) with an adapted kale chimichurri I’m recently obsessed with having on hand. This was the perfect finishing touch and I am delighted to have such a great recipe! Thank you, this is brilliant.

I made this for your vegan Alfredo recipe and it was perfect!! I’ve been vegan for a while, the rest of my family isn’t but they even loved it! super easy to make, I will definently make this for other meals in the future! thank you!

I was so pleasantly surprised by this recipe! I knew I would like it, but not that I’d like it this much. I followed the recipe exactly and measured everything out and it was spot on. No additions or substitutions necessary. I haven’t written a review for an online recipe in years but I had to write one for this!

This is delicious! I was looking for a Parmesan cheese sub and I was way beyond pleasantly surprised! I’ve made this exactly as it was written and I’ve also made it with a few dashes of red pepper flakes and about a tablespoon of hemp seeds. I loved it both ways.

I discovered Minimalist Baker in the last year or so and it has become my go to cookbook and website. It has given me confidence in my cooking and I’m having so much fun in my kitchen. Thank you for continuing to create thoughtful, creative, accessible, flexible, and delicious recipes! Keep up the wonderful work. It is much appreciated!

Seriously! Amazing! I’ve started making large batches and bottling to keep. Best cheese replacement ever! So versatile. My 7 year old loves it!

This is out of this world delicious! Really restaurant worthy! I cut the garlic down to 2 large cloves in the pasta recipe and 2 large cloves (cooked) in the sauce recipe. I used daiya cream cheese which is the only one available here. There is no need to blend the cream cheese and spices, just heat it all on low in a sauce pan (saves dishes). I used 1 tbsp lemon juice and added a splash to each plate.

Followed the recipe exactly and LOVE it. Just so good! My husband has to watch his sodium so next time will make his batch with half the salt. Thanks for a wonderful, easy recipe

To make this even easier, I swapped out the cashews for hemp seeds and used 1tsp garlic salt instead of the separate garlic powder and salt. Just as delicious, tastes about the same, and took 10 seconds to make :)

This vegan parm is WAY better than what I can buy at Whole Foods and so easy to make. I used a vitamix, froze the nuts for about 30-45 minutes, and kept a close eye on the blending, stopping often to shake the contents so that I wouldn’t end up with cashew butter. The ingredients came together quite nicely.

This recipe is simply amazing!!! We’ve used it to add flavor to spaghetti, popcorn, other vegan sauces, stews, soups, etc.! It lasts a long time in the refrigerator (although we go through every batch fairly quickly!). It has become a must-have on hand staple!! Thank you so very much for the wonderful recipe!!! ?

I just made this in 30 seconds flat.. 5/5 Had it on my 3 minute instantpot spagetti made with whole wheat pasta and red lentils. Fantastic flavour. My new go to.

I made this to make cheesy cheetos for my toddler! he absolutely loved it and i did too! Thank you so much :)