Vegan Parmesan Cheese is a staple you’re going to want to keep in your fridge and sprinkle on everything! 3 ways to make it with a nut free option. Ridiculously easy and only 3 ingredients!
This is my version of Vegan Parmesan Cheese, with options for slightly different flavors and allergy needs. I love to sprinkle this stuff on everything! Try it on pizza, vegan baked ziti, spaghetti and meatballs, lasagna, caesar salad, mac and cheese, tofu scramble, spinach artichoke dip and more.
Vegan Parmesan keeps for weeks in the refrigerator. Make a double batch so you can instantly add flavor to many dishes whenever you want. Let’s make some cheese!
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Walnut Parmesan Cheese
This version is so delicious on a kale salad, or anywhere else you would use parmesan cheese. For a similar taste, you can use raw pecans instead of walnuts. Pecans or walnuts are especially tasty for a holiday salad, such as this Festive Kale Salad.
Add 1 cup of raw walnuts (important: they must be raw), 1/3 cup nutritional yeast and 1 teaspoon salt to a food processor and pulse until crumbly.
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Cashew Parmesan Cheese
Cashew Vegan Parmesan is by far my favorite version. It has more of a “cheesy” taste than the other kinds, and it tastes great everywhere! Cashew parmesan is the best “every day” cheese, and is perfect on pizza and pasta dishes.
For this version, add 1 cup of raw cashews (may use whole cashews or pieces), 1/3 cup nutritional yeast and 1 teaspoon salt to a food processor and pulse until crumbly.
BUDGET FRIENDLY TIP:
Find a discount store with a good bulk section to find the best deals on nuts and seeds. If you are on a budget, don’t buy your nuts/seeds at Whole Foods unless you want to throw your money away! Even in bulk, they are SO expensive there. Trader Joe’s also has great deals on nuts/seeds if you have one near you.
Pepita Parmesan Cheese
I was surprised at how tasty pepita vegan parmesan turned out! So if you can’t have tree nuts, but you can have seeds, I highly recommend trying this version. You could also sub raw sunflower seeds, or even hemp seeds if needed.
Add 1 cup pepitas, 1/3 cup nutritional yeast and 1 teaspoon salt to a food processor and pulse until crumbly.
Vegan Parmesan Cheese - 3 Ways
Ingredients
- 1 cup raw cashews, walnuts or pepitas
- 1/3 cup nutritional yeast
- 1 teaspoon salt
Instructions
- Add all ingredients to a food processor, and pulse until a crumbly consistency is reached. Don't pulse for too long or it will turn into a paste.
- Store vegan parmesan cheese in the refrigerator for several weeks; it lasts quite a long time. Use it on pizza, pasta, tofu scramble, roasted vegetables and anywhere else you like.
Notes
- This also works with raw slivered almonds, sunflower seeds or even hemp seeds. Or try a mixture of nuts/seeds.
- Calories are an estimate only for about 1 tablespoon parmesan cheese.
- For even more flavor, you can add 1/2 teaspoon garlic powder.
Nutrition
Hi Nora. I’ve been enjoying this recipe (w/cashews) for quite a while. Can you tell me what the actual serving size is? Thank you!
About a tablespoon. I’m glad you’ve been enjoying the recipe, thanks!
Holy Moly. This was incredibly easy/quick to make and tastes even better than regular parmesan! Thanks again Nora 😁
You are welcome, Eleisha! I’m thrilled you love the parmesan! Thanks for sharing your fabulous feedback and review!
I’ve tried both the cashew and hemp seed variations, I must say the hemp seed with an organic garlic powder is the bomb, thanks Nora!
You are welcome! Thank you for trying my recipe – I’m glad you loved it! Thank you for sharing your review and comments!
Wonder if this is possible with a slightly powerful blender (1500 W) over food processor? Or is it strictly food processor possible only? Thank you!
I think a powerful blender should work fine.
Used cashews. Will be a staple in our house for sure 🙂
You will always find this vegan parm in our fridge 🙂 Excellent recipe
I absolutely love the cashew parmesan….it’s literally my go to. So easy…so tasty. It reminds me of actual parmesan. Thanks for the recipe.
You’re welcome!
This so easy and I just sprinkled it on my spaghetti. I also cooked cauliflower in the sauce to make it more “meaty”.
This site is amazing and everything I’ve tried has been delicious!
Wow, this is such a helpful article!! I learned so much and each of these is so easy. And, as always, the pictures are beautiful!