Making your own Vegan Parmesan Cheese is extremely easy and only requires 5 ingredients! It’s a delicious dairy-free alternative to traditional parmesan.
There’s no need to miss cheese when going plant-based. Believe me, I know it can seem impossible at first but if I can do it, you totally can (I was a previous cheese-a-holic and had my own cheese drawer in the fridge).
One of my favorite things to do is recreate some of my favorite cheeses so I can enjoy them again. I’ve already made Chipotle Queso, Port Wine Cheese, Tofu Feta, Vegan Mozzarella, and of course my creamy Cashew Mac & Cheese.
I’ve been making my Vegan Parmesan Cheese for years and wanted to share it with you because it’s so easy to make and perfect for topping pasta, vegetables, vegan pizza or anything else you’d use traditional parmesan cheese.
Healthy Easy to Make Dairy-Free Parmesan
I’d recommend this vegan parmesan cheese to anyone who is plant-based but also those that have issues with cheese like those with lactose or casein allergies and intolerances.
The difference between these is lactose is a sugar and casein is a protein in milk. People can have problems with either (or both).
This non-dairy parm contains vitamin B12 from the nutritional yeast as well as provides good doses of protein as well as magnesium from the almonds and cashews.
Vegan Parmesan Cheese
I can’t really say enough about this vegan parmesan cheese. It’s really tasty, takes about 5 minutes to make, and only uses 5 ingredients.
I make a double batch probably once a month and give half to my husband and save half for myself. I actually hide mine in the back of the fridge (don’t tell him).
You might be wondering why we split it, well it’s because my husband throws this on just everything and uses his batch in about a week. Yes, I know it sounds bad to hide things from my husband but if you knew him, you’d hide some things too (otherwise you’d have nothing to eat).
If you make this Vegan Parmesan Cheese recipe, let me know what you think by ★ star rating it and leaving a comment below.
Vegan Parmesan
Ingredients
- 1/2 cup raw almonds
- 1/2 cup raw cashews
- 1/4 cup nutritional yeast
- 1 tsp salt
- 1/2 tsp garlic powder
Instructions
- Pulse all ingredients together in a food processor until it becomes a parm like consistency.
- Store in the frige for up to 1 month.
Notes
Nutrition
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Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who helps vegans find ways to make mealtimes easier (and healthier).
When she’s not creating new recipes for her blog, you can find Mary Ellen doting on her two shih tzus or exploring the world with her husband.
Confessions of A Mother Runner says
Cheese is the reason that I am not a vegan! Creative combo here I will have to try. Thanks so much for joining us for Meatless Monday today
Mary Ellen says
I hear you Deborah! I was cheese obsessed all my life. It took me a while to get there but eventually I have either found or created tasty enough alternatives that I don’t miss diary cheese anymore.
Annmarie says
What a fabulous alternative to parm! Can’t wait to share this with my mom so I can finally eat some of her parmesan laden recipes! 😉
Mary Ellen says
Let me know what you think Annmarie! It doesn’t taste exactly like dairy parm but my husband and I are obsessed so it tastes good even if it’s not exactly the same lol.
Julie Wunder says
Yum! What a good substitute! I have to admit, cheese is one of my great loves and is also why I am not vegan. I know I eat too much of it though, and appreciate a good sub every once in awhile!
Mary Ellen says
I hear you Julie – that was the most difficult part of going vegan for me too. I actually had a cheese drawer to hoard all my cheese (I was really cheese obsessed). Let me know if you get a chance to try this sub. 🙂
Sam @ PancakeWarriors says
Oh yum! i Have some nooch in the cabinets and am always looking for new ways to use it!!
Mary Ellen says
Let me know if you try it Sam!
Miss Whisk says
Oh genius! I have only used hemp seeds, garlic, and nutritional yeast as a topping. Can’t wait to give it a try. Thank you for linking up!
Mary Ellen says
Thanks so much Sarah! Let me know if you like it!
fitlivingblog says
I can totally relate to having to hide things from the husbands! I love nutritional yeast and use it any time I want a cheesy flavor without the “cheese”!
Mary Ellen says
I’m glad I’m not the only one Carly! I felt a bit bad writing that I hide stuff from him but it’s the truth lol.
SuzLyfe says
What a fantastic idea! You could probably just give this to me with a spoon!
Mary Ellen says
lol, I’ve actually done that!
Christine (Run Plant Based) says
This looks wonderful, thanks! Hemp seeds blend into great vegan “parm”.
Mary Ellen says
Ooh, I’ll have to try that next! I bet it’s great for those that can’t do this version because of nut allergies. Thanks Christine!
GiGi Eats Celebrities says
I made a mac & cheese – vegan style before… Without nuts – NUTRITIONAL YEAST is king!!
Mary Ellen says
It sure is! I love nutritional yeast!
Lauren says
I always forget you can add yeast…looks yummy!
Mary Ellen says
Thanks Lauren! I’m obsessed with it to add a little cheesy flavor.
Kyra @ Vie De La Vegan says
Hahaha I have to hide food from my husband too…and the kids 😐 but it makes me happy that you’re husband enjoyed Veganuary and your vegan parmesan so much! This parmesan looks delicious, I’ll have to try it the next time we have a pasta dish 🙂
Mary Ellen says
I feel bad hiding it from him but I have to do what I have to do lol! Let me know if you try the vegan parm Kyra!
Pragati // Simple Medicine says
I hide things from my husband too LOL! I’m so glad I’m not the only one 🙂
Mary Ellen says
I actually hide things often and I sometimes feel a bit bad – but I need to or I wouldn’t have anything to eat lol! I’m glad I’m not the only one either.
Deborah Davis says
Yum! This is what every vegan kitchen needs to kick things up a notch! Thank you for sharing your easy to make Vegan Parmesan recipe with us at the Healthy Happy Green Natural Party! I’m Pinning and sharing!
Mary Ellen says
Thanks Deborah!! 🙂
Barbara Bechmann says
1/4 what of nutritional yeast? cup?
Thanks!
Mary Ellen says
Hi Barbara, yes it should say 1/4 of a cup. I’m surprised no one (including me) caught that before! Thanks for letting me know! I have updated the recipe.
Nico @ yumsome says
I don’t feel at all guilty for hiding things from K: on Saturday, he managed to trough his way through most of the truffles I made… which I hadn’t had a chance to photograph. I had to make some more yesterday, and he now has strict instructions to not touch them until I’ve shot them.
Part of me is tempted to leave the photography until tomorrow or Wednesday… but that would be a bit cruel, wouldn’t it?
Muahahahahahaaa!
Aileen Hurst says
Is there an alternate nut for the raw almonds? I have a food allergy to them.
Mary Ellen says
Hi Aileen, I’ve never tried another nut but pine nuts might work or maybe Brazil nuts.
If you do try another nut let me know how it out turns out and I can make a note in the directions. I’ll try something else soon too.
Leslie Jackson says
Everyone should try this it is amazingly tasty I keep going back for more even when the meal is over. Well done on this recipe we loved it.
Mary Ellen says
I’m so glad you liked it, Leslie! I have always have this in the fridge and basically, put it on everything! 🙂
Alessandrabao says
I love all your recipes! Big fan in Brazil! xxx
Mary Ellen says
Alessandra, thank you so much! I’m so happy you’ve been enjoying the recipes! Your comment made my week! 🙂