This Easy Vegan Parmesan Cheese Recipe tastes so cheesy and delicious, you’ll want to sprinkle it on everything! It comes together in just 5 minutes and adds umami and texture to pasta, salads, and more!

I’ve been making homemade vegan parmesan cheese for a few years now and love it every bit as much as I did the first time I made it. It was one of the first vegan recipes I ever made because, it’s SO easy and it really does taste savory, salty, and sharp just like traditional parmesan cheese!

There are endless uses for this vegan parm and it stays fresh in the fridge or freezer for a long time, so you can make a double batch and then proceed to sprinkle it on everything in your life. I love it on pasta, (obvs) but it’s amazing on salads and any savory dish that needs a pop of flavor and texture. (Think potatoes, veggies, grains, pizza… I could go on and on!)

What’s vegan parmesan cheese made of?

There are a few variations on this recipe that you’ll come across. The difference is usually the base. You can use cashews, which is my preference, Brazil nuts, shelled hemp seeds, and even almond flour. Basically, what you need is a neutral-tasting nut/seed base that can be processed into a parmesan cheese texture.

The essential ingredient, however, is nutritional yeast. This is where the cheesy flavor comes from. Next are the spices. I love both garlic and onion powder, and of course, salt. This magical trio really brings the parmesan flavor to life and makes it taste extra cheesy.

Let’s take a closer look at the ingredients:

Cashews – They add richness and healthy fat which can be processed into a meal-like texture. Cashews are also very neutral in taste, making them an ideal backdrop that lets the stronger cheese flavors really shine. Use raw cashews which have the mildest taste. You can make this recipe nut-free by using hulled hemp seeds in place of cashews.

Nutritional yeast — fondly called nooch or golden flakes, is an inactive yeast that is grown on blackstrap molasses, whey, or sugar beets. It imparts a unique cheesy umami flavor to savory recipes. Like in my Easy Vegan Cheese Sauce!

Garlic powder, onion powder, and salt — Just like in savory cooking, these aromatics add layers of flavor to our vegan parmesan. The salt really makes the cheese flavor pop! Use kosher salt, (not table salt) to avoid over salting.

cashew parmesan cheese on a table with tomatoes.

Does Vegan Parmesan Cheese melt?

This cheese recipe does not melt. But you can use it on any dish you would use traditional shelf stable parmesan cheese. For stretchy, melty cheese, check out my Homemade Vegan Mozzarella Cheese Balls recipe!

Vegan parmesan cheese in a jar with a scoop.

How to serve vegan parmesan cheese:

Let your cheese-loving heart go wild and sprinkle this simple vegan parmesan cheese on all your favorite recipes. Here are a few of my favorite ways to use it:

Sprinkle it over Vegan Lasagna with Cheesy Cashew Cream or mix it into Vegan Scalloped Potatoes.

Toss it with Kale Pasta or add texture and more cheesy flavor to Vegan Mac ‘N Cheese.

Mix a ¼ cup into Carrot Top Pesto and use it as a delicious dip for vegetables.

You truly will want to sprinkle this on everything!

A slice of lasagna with a sprinkle of vegan parmesan cheese.

Why you’ll love this recipe:

Made from pantry staples
Economical
Low-effort
Quick to prepare
Utterly delicious!

Even after all these years, this is still my go-to condiment for perking up even the humblest dishes! How do you enjoy using parmesan cheese? Let me know in the comments below!

Keep scrolling for step-by-step instructions and photos!

Ingredients for Easy Vegan Parmesan Cheese

1 cup (140g) of raw cashews
¼ cup (40g) of nutritional yeast
1 teaspoon of garlic powder
1 teaspoon of onion powder
½ teaspoon of kosher salt

Makes 1¼ cups

How to make this recipe

Vegan parmesan cheese ingredients in a food processor. — Step 1:

1. Add the cashews, nutritional yeast, garlic & onion powder, and salt to a food processor. (not a blender)

Blended cashew parmesan cheese in a food processor. — Steps 2-3:

2. Use the pulse setting to process the cheese until it resembles a medium-coarse meal that looks soft with some texture.
3. Store in the refrigerator for several weeks or in the freezer for 3 months!

Notes:

You can use this cheese straight from the freezer! There’s no need to thaw it out.

Use raw cashew nuts which have a milder flavor than roasted cashews.

Make it nut-free by swapping out the cashews for hulled hemp seeds.

Leave a Comment & Rating

If you like this recipe, please consider leaving a 5-star rating and/or a comment below. This helps others discover my website and I always love hearing about your creations! And be sure to follow along on Instagram and Pinterest. Thank you for your support!

Yield: 5 (¼ cup) servings

Author: Carol Clayton