Transform ground nuts (or seeds) into salty, cheesy vegan parmesan cheese with just 5 ingredients in 5 minutes. It’s so easy to make and perfect over pasta, pizza, salads, & more!
Why You’ll Love This Recipe
Craving the addition of salty, cheesy Parmesan to dishes without the animal products? This easy vegan parmesan cheese recipe transforms nuts (yes, nuts! – or seeds) and pantry seasonings into a cheesy, tangy, salty vegan parmesan substitute you might even want to eat by the spoonful (no judgments here!).
Best of all, this vegan parmesan cheese alternative is quick and easy to make with simple, wholesome ingredients, budget-friendly (compared to store-bought alternatives), free from additives and preservatives, and can be made nut-free.
You might also enjoy simple vegan mozzarella cheese, vegan cheddar cheese, or vegan ricotta cheese.
The Ingredients
- Raw, blanched nut flour: (or whole nuts) I love using store-bought or homemade almond flour (see FAQs), though cashew parmesan cheese is also popular. Pine nuts, walnuts, Brazil nuts, or a blend will work, too.
For nut-free vegan Parmesan: I prefer hemp hearts, though ground sunflower seeds are a close second. Pumpkin seeds or sesame seeds work, too, but alter flavor significantly.
- Nutritional yeast: (aka Nooch) This is the key ingredient for cheesy, umami flavor in this recipe for vegan parmesan cheese. Plus, it’s loaded with B vitamins.
- Seasonings: Garlic powder, onion powder, smoked paprika, and salt combine to add complexity to the almond/ cashew parmesan flavor.
- Lime or Lemon juice: (or 1 tsp white vinegar) While optional, it helps mimic the sharp tang of traditional Parmesan. Lemon zest works, too.
Flavor Variations
Boost the flavor of vegan parmesan cheese with Italian herbs, dried basil, chili flakes, black pepper, etc. A small amount of miso also adds complexity and umami.
For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.
How to Make Vegan Parmesan
- If starting with whole nuts, process them in a high-speed blender, food processor, or coffee grinder into a fine crumb.
Be careful not to over-process the nuts, or they’ll release oils and turn into a paste. Freezing them briefly beforehand can help prevent this.
- Add the remaining ingredients, pulse to combine, taste, and adjust the seasonings as desired. Enjoy!
How to Use Homemade Vegan Parmesan
Use this as a vegan substitute for Parmesan cheese, including over:
- Pastas: Like any of these 27 Vegan Pasta Dishes, creamy onion tomato pasta, vegan mushroom leek pasta, or one-pot orzo.
- Pizza: Avocado chickpea pizza, vegan deep-dish pizza, pizza rolls, or eggplant pizza.
- Soups and Stews: Broccoli cheese soup, easy veggie stew, vegan lasagna soup, or roasted cauliflower soup.
- Casseroles: Like pizza baked oats, one-pan Mexican rice, or vegan potato casserole.
- Other mains: Meatballs and gravy, chili sin carne, creamy butter beans with sun-dried tomatoes, over avocado toast, etc.
- Vegetables: Grilled and roasted vegetables, Lyonnaise potatoes, etc.
- To coat: Like parmesan potato wedges or polenta fries!
Storage Instructions
Store: Keep the almond parmesan cheese in a jar/airtight container in the refrigerator for 2-3 weeks. Without wet ingredients, such as lemon juice, it can also be stored at room temperature. I once kept a jar in my pantry for two months without issues.
Freeze: Store in an airtight container for 3-4 months in the freezer.
FAQs
Is Parmesan vegan?
Not only is Parmesan not vegan, but traditional Parmigiano-Reggiano isn’t even vegetarian as it uses calf rennet to curdle the milk.
How to make almond flour?
For the quickest option, use blanched almonds. Otherwise, blanch almonds in boiling water for 1 minute, cool slightly, and remove the skins. Once dry, grind them in a blender, food processor, or coffee grinder to a fine meal. Sift if desired.
What happens if I over-blend the nuts?
You can use the mixture as vegan breading, press it into a mold and chill it into a shreddable Parmesan block, or continue processing it into homemade nut butter.
How do I know if nut-based vegan Parmesan has spoiled?
Once the almond/ cashew parmesan cheese smells sour/rancid or even paint-like, has any mold, or has a bitter, rancid flavor.
Can I use roasted nuts?
Yes, though it will taste nuttier. Adjust the salt and seasonings as needed.
Does it melt?
No, this vegan parm is meant to be a sprinkle/topping.
Top Recipe Tips
- To save time: Use store-bought nut/seed flour and simply mix everything together.
- To grind nuts/seeds: I prefer using a coffee/spice grinder. Otherwise, pulse the food processor/blender to avoid over-processing the nuts (which leads to nut/seed butter).
- Taste and adjust: Tweak any seasoning to your liking.
More Vegan Cheesy Recipes
- Vegan cream cheese
- Vegan cheese fondue
- Easy vegan cheese sauce
- Vegan cottage cheese
- Vegan mac and cheese
If you try this easy, healthy vegan parmesan recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.
Vegan Parmesan Cheese
Video
Ingredients
- ½ cup (60 g) almond flour (ground almonds) (see notes)
- 3 tbsp (20 g) nutritional yeast
- ½ tsp onion powder
- ¼ tsp garlic powder
- ½ tsp sea salt or more to taste
- 1 pinch of smoked paprika
- 1/2-1 tsp lemon juice or lime juice (optional)
Instructions
- You can watch the video for visual instructions.Add all ingredients except the lemon juice to a bowl and stir with a spoon.
- If you like a tangy touch also add some lemon juice or lime juice (white vinegar is fine too). Stir again.
- Taste and adjust seasonings, adding more salt, onion powder, garlic powder, etc. to taste. For a cheesier flavor add more nutritional yeast.
- Sprinkle over pasta dishes of choice, for example, this Lentil Bolognese. Enjoy!
Notes
- Almond flour is 100% ground blanched almonds. You can use any other ground nuts (nut flour) or ground seeds of choice, for example, cashews, pine nuts, sunflower seeds, hemp seeds, sesame seeds, or a combination. To make your own nut flour (ground nuts) simply grind the nuts (or seeds) for some seconds in a coffee grinder or food processor. Do not over process, otherwise, the mixture sticks together.
- More tips & helpful information, including substitutes, are mentioned in the blog post above.
- Make sure to check out my other cheesy recipes like this sliceable Vegan Cheese or this Vegan Cheese Sauce.
Nutrition information is an estimate and has been calculated automatically
„Simple and Delicious Vegan“ Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
Divine! Thank you very much.
So glad you like it, Maria. 🙂
Hi Ela,
I, and I think many others, do not do well with MSG and I really loved all of your recipes when you did not use it. There are alternatives and I think you should make sure people know that nutritional yeast is MSG.
I still really enjoy many of your recipes – they are delicious.
Thank you for all you have done to help me and many others enjoy being vegan!!
Jim
Hi Jim, I am glad you enjoy many of my recipes. As I’ve explained in several of my replies to your comments back in 2021, nutritional yeast is not MSG. It naturally contains glutamic acid/glutamate, just like tomatoes, mushrooms, soy sauce, and Parmesan cheese. If someone personally chooses to avoid nutritional yeast because they’re sensitive to glutamate-rich foods, I completely respect that. However, it’s not accurate to say that nutritional yeast is MSG, and I hope this helps clear up the misunderstanding. 🙂
The nutritional yeast here (UK) does not contain MSG.
I don’t think it does anywhere else but could be wrong
Perhaps you are thinking of yeast extract, which is similar to MSG? Nutritional yeast has glutamate that is bound within the yeast protein, but it behaves very differently in the body than MSG. If you’re super sensitive or allergic to MSG, of course do what is right for your body. I have been sensitive to MSG my entire adult life, for example, and I have no issues with nutritional yeast.
Hi El! I’ve rated this delicious recipe with FIVE stars but it seems to default my rating lower. Maybe it’s my phone. I love it as I do all of your recipes.
Aww, thank you so much, Ellen! 😊💛 I’m so happy you enjoyed the recipe! I can see the 5 star rating. I really appreciate you taking the time to leave a rating and such kind feedback. It means a lot! 🥰💛
Hello Ela,
Is it possible to modify this recipe and use something other than the nutritional yeast?
Thank you!
Hi! 😊 Nutritional yeast is what gives this recipe its cheesy, umami flavor, so I wouldn’t recommend leaving it out. I haven’t found a substitute that gives a similar taste, so I haven’t tested an alternative. If you’d like to experiment, a small amount of white or chickpea miso might add some umami, but the flavor will be quite different.