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:
bomb!! so easy, so delicious
Thank you! So happy you liked it 😊 Simple recipes can really be the best.
WOW! This deserves 10 STARS!!!**********
The pinch of smoked paprika added that umami taste!
Great recipe, 2nd time around I added oregano, great taste.
Thank you for your hard work!
Rosebud
Aw, thank you so much, Rosebud! I’m beyond happy you loved it — and 10 stars?! You’re the sweetest! So glad the smoked paprika hit the spot (it’s such a flavor booster, right?), and oregano sounds like a delicious twist. Thanks for taking the time to share your lovely feedback — it really means a lot! 💛
Soooooo yummy!! I honestly haven’t found a recipe of yours that my family and I haven’t loved! Thank you for sharing your amazing recipes! So hard finding good gluten free/dairy free recipes that actually taste good.
That’s so wonderful to hear! 😍 I’m so happy you and your family are enjoying the recipes. Thank you for your kind words! ❤️
This is fantastic! I used Tahin seasoning instead of lemon and threw in some ground hempseeds. Thank you so much!
That’s good to hear, Tracy. 🙂
Absolutely AMAZING!!! I can’t believe it worked! This tastes great!!! Thank you for posting!
Awesome! So glad it turned out delicious. 🙂
this is my go to recipe thanks
You are welcome, Janet. 🙂
This is the best! So happy to have found it, thank you!
Very welcome! 🙂
Hi Ela!
This “parmesan” is SO incredible!! New vegan here and this is WAY better than actual parmesan! >ven my omnivore husband loved i! THANK YOU!
Yay! So glad you and your husband love it. Thanks for your feedback, Meghan. 🙂
Hi Ela,
First of all I LOVEEEE everything I found here onyour wonderful site, you are simply Amazing 🙂
I have one practical question. I can’t consume nutritional yeast so am wondering what would be the best substitute in recipes about cheese like cheese dip, mozzarella and parmesan,what would be your best substitute?
thxxx
I would say a little miso paste or something that adds some umami taste. 🙂
This recipe looks amazing! Just a quick question though, would one be able to use White flour instead of almond or nut based flour?
Thank you.
Hi Angela, no, you need to use nut flour for taste. 🙂
I like to try a recipe as written the first time, then make any changes or additions per our taste. So, I was not too happy to find no almonds in the house, only raw cashews, which I used. I also added 1/2 tsp of lime juice. All I can say is, this recipe is amazing. I’ve made a few of your recipes Michaela and have never been disappointed. You’re still batting 100. Thank you!
That’s awesome, Paul! So glad you like it. 🙂
I can’t wait to try it .looks so good , will be making it soo ????????
Enjoy it, Robin! 🙂
Wonderful! I’m so happy to find this recipe. I’ve been looking for a vegan Parmesan option. Thank you so much! I didn’t have almond flour so I quickly blended raw sunflower seeds to make flour with those. It turned out really well. I look forward to trying it with almond flour and even other seeds later. Happy cooking Ela! ????
That’s awesome, Ashlynn! I am so glad it turned out delicious. 🙂
In order to provide the little acidity taste as in dairy Parmesan but without the liquid, would a pinch or so of citric acid powder do the trick?
Hi Ellen! Yes, I think that should work fine. Lactic acid (I have one that is vegan) would probably work even better. 🙂
Hos long will this keep(and how/where kan you store it)?
Inger in Norway
Hi Inger, please check the section “how to store” in the blog post. 🙂
I’ve been a vegetarian for over 20 years and a vegan now for over a year. I love your recipes and wish you were my neighbor!
Aww, thank you, Sheila! Such a sweet compliment. 😀
This is phenomenal!! My husband and I are eliminating dairy from our diet and while I use nutritional yeast to make your vegan cheese sauce (so good and so much better than actual cheese!!!) or to toss with popcorn, I am thrilled to have a Parmesan substitute now. Thank you for your fantastic recipes. I look forward to your posts so much and love when there’s a new email in my inbox.
Aww, that’s amazing, Lia! I am so glad you enjoy my recipes. Thanks for your sweet comment, I really appreciate it a lot. 🙂
I really enjoy your site and many of your recipes – thank you for sharing! I avoid the ones with nutritional yeast though, as my understanding is that it is a form of msg which I try not to ingest.
The other ones I have tried have all been wonderful!! Thank you!
Hi Jim. I am so glad you like my recipes. 🙂 Please check the article that I found on the website of Dr. Mercola:
“Yeast is a natural source of umami flavor, or natural glutamic acid (glutamate). This is what gives it its rich, satisfying, almost meat-like flavor. It’s also what triggers the MSG fears, but they are unfounded.
The glutamic acid found in nutritional yeast is “bound” to other amino acids or proteins. The glutamic acid that is MSG is not. When you eat glutamic acid in real foods, your body controls how much is absorbed. Excess glutamic acid is passed off as waste, not stored in your body. As reported by Smithsonian magazine”
Mercola is a wonderful reputable source i use all the time for myself even my pet. I will check this out. Thanks for reference on nutritional yeast.
My pleasure. 🙂
Einfach nur lecker und so simpel!!!
Freut mich sehr 🙂
Awsome ????????????????
I am glad you enjoyed the recipe, Pawel! I saw your meal on Instagram and loved it. 🙂
This recipe is so delicious, easy to do and you can put it on a variety of dish???? Ela vegan you have an amazing site with a lot of beautiful recipes and more???? You’re amazing????
Aww, you are a sweetheart! Thank you, Sarah. I am glad you loved the recipe. 🙂
This is fab, thanks so much for posting and for providing us all with such great vegan recipes.
I am just about to about to try your garlic butter pasta dish now and will put this yummy vegan parmesan cheese on top.
Thanks
Andrea
Sounds wonderful, Andrea! I am glad you like the recipe. Enjoy the pasta. 🙂