Homemade vegan parmesan cheese is a great alternative to store-bought vegan cheese, and it’s excellent for sprinkling on pasta or other dishes where parmesan is required.

It adds a savory flavor to your dishes, and you can make it easily with a few simple ingredients.

vegan parmesan cheese

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The best thing about this vegan parmesan cheese recipe is that you can make it in about 10 minutes with four simple ingredients: nuts, soy sauce, nutritional yeast, and salt.

Essentially, this is a nut blend, not a cheese, and is more similar to an Italian-inspired Dukkah than real parmesan.

We call it that way to give you an idea of its use. You can sprinkle it on pasta, risotto, parmigiana, and other recipes you would typically use grated parmesan.

You can even make all kinds of pestos with it, from basil pesto to zucchini pesto and arugula pesto.

What it does well is adding texture and a pleasant savory and slightly cheesy flavor to your dishes; however, don’t expect it to melt because it won’t.

Vegan parmesan on pasta

Ingredients

ingredients for vegan parmesan cheese

Nuts

You can make this with raw cashews, almonds, or walnuts.

It’s best to buy raw and unsalted nuts and then toast them in the oven for a few minutes before blending them.

If you are allergic to nuts, we have a nut-free vegan parmesan recipe in the variations chapter below.

If you like, you can substitute raw sunflower seeds and pepitas for half of the nuts and add a couple of tablespoons of hemp seeds for extra healthy fats.

Nutritional Yeast

Nutritional yeast flakes add a slightly cheesy and umami flavor to this vegan parmesan cheese. You can add more or less nutritional yeast based on your preference.

Nutritional yeast is NOT brewer’s yeast; it has NO leavening or proofing abilities. It’s made with inactive yeast and comes in yellowish-colored flakes or granules.

You can find it in most supermarkets and food stores as it’s become a popular condiment among vegans and vegetarians. It contains b vitamins (especially if B12 fortified), and it’s a good source of protein with all nine amino acids.

Soy sauce

Soy sauce adds umami and saltiness to this plant-based parmesan cheese.

For a soy-free recipe, you can replace soy sauce with sun-dried tomatoes; however, you’ll need to add more salt if you do so.

To make the vegan parm gluten-free, you can substitute tamari sauce or coconut aminos for soy sauce.

You can also add half a teaspoon of miso to add even more umami, but that’s optional.

Sea salt

We like adding a pinch of sea salt to our fake parmesan to make it taste more like real parmesan.

Adjust salt based on your taste and dietary preferences. You can even keep the salt out if you are on a low-sodium diet.

Garlic

Garlic is optional. If you like adding a tangy and slightly sharp flavor to your vegan parmesan cheese, add one clove of fresh garlic.

Substitute garlic powder or onion powder for fresh garlic.

Equipment

You’ll need a blender or a food processor to turn the nuts into a parmesan-like texture.

Vegan parmesan with almonds

Instructions

Preheat the oven to 350°F or 180°C. Arrange the nuts on a baking sheet and bake them in the oven for about 8 to 10 minutes, moving them around the baking sheet halfway through cooking.

cashew nuts in a baking tray

Let the nuts cool down for 10 minutes, then add them to a food processor with salt and nutritional yeast.

Pulse a few times to turn the nuts into coarse nut flour that looks like grated parmesan cheese.

blended cashews in a food processor

When you are happy with the texture, add soy sauce while blending.

Taste and adjust for salt and ensure not to over-blend the nuts, or they might turn into cashew butter.

blended cashews and soy sauce
cashew

Spread the parmesan on the baking sheet and let it dry at room temperature for 30 minutes before using it or storing it in a jar in the fridge.

drying the parmesan on a baking sheet

You can serve it on your favorite pasta dish.

Vegan cheese on tomato pasta

Variations

Soy-free Vegan Parmesan

If you are allergic to soy or have run out of soy sauce, sun-dried tomatoes are a great alternative to add umami. Use sun-dried tomatoes that are sold dry, not in oil.

Sun-dried tomatoes are packed with flavor, and if you blend them with the nuts, you add that umami punch to your fake cheese.

Add about 1 ounce (30 grams) of sun-dried tomatoes for every 2 cups of nuts (300 grams) of almonds.

Note: your parmesan will be slightly red when you use sun-dried tomatoes.

soy free vegan parmesan
soy-free vegan parmesan

Nut-free Vegan Parmesan

We have a great alternative recipe for vegan parmesan cheese if you are allergic to nuts.

Our nut-free fake parmesan is made with stale bread (or breadcrumbs) instead of nuts.

This is an ancient Italian recipe used in the past by poorer farmers in the south of Italy that did not have access to expensive parmesan cheese from the north.

They would make a mixture of stale breadcrumbs, herbs, and olive oil and sprinkle it on top of their orecchiette pasta recipe or eggplant parmigiana.

To make it, stir together ¾ cup (120g) breadcrumbs2 tablespoons (30g) extra virgin olive oil½ teaspoon dried thyme1 teaspoon dried rosemary1 teaspoon garlic powder or a minced garlic clove, ½ to 1 teaspoon salt, and ¼ teaspoon black pepper.

You can even add some grated lemon zest if you like.

Bread-based parmesan recipe
nut-free vegan parmesan

Serving Suggestions

Sprinkle this vegan parmesan on your favorite pasta, risotto, soup, salad, or roasted vegetables.

Vegan parmesan on broccoli rabe

Pasta

  • Pasta Pomodoro (canned pelati tomatoes, spaghetti, garlic, fresh basil, parsley, etc.)
  • Vegan mushroom pasta (portobello mushrooms, cherry tomatoes, garlic, parsley, etc.)
  • Homemade orecchiette (semola flour, water, broccoli rabe, red pepper flakes, etc.)
  • Lemon pasta (spaghetti, spinach, garlic, lemon, red pepper flakes, etc.)
Lemon Pasta with parmesan

Risotto

creamy mushroom risotto

Salads

  • Sweet potato salad (canned lentils, roasted sweet potatoes, cumin, maple syrup, oil, etc.)
  • Roasted cauliflower salad (cauliflower, parsley, hazelnuts, lentils, lemon, tahini, etc.)
  • Eggplant salad (chickpeas, eggplant, zucchini, olives, bell pepper, tomato, lemon, etc.)
  • Caponata (canned tomatoes, eggplant, capers, olives, pine nuts, celery onions, etc.)
lentil and cauliflower salad

Soups

  • Tuscan soup (white beans, carrot, onion, curly kale, canned tomatoes, thyme, etc.)
  • Lentil soup (dried lentils, onion, carrot, celery, vegetable broth, canned tomato, etc.)
  • Potato leek soup (potato, leek, yogurt, onion, chives, thyme, vegetable broth, etc.)
  • Lentil vegetable soup (lentils, carrot, onion, celery, spinach, canned tomatoes, cumin, etc.)
Lentil Vegetable Soup with hand

Roasted vegetables

Questions

Are almonds bad for you?

No. Almonds and nuts, in general, are healthy foods.

They should be consumed daily to increase longevity and overall health, and this vegan parmesan is a convenient way to increase your consumption of almonds. Learn more here.

Do almonds make me fat?

No. While almonds contain a good amount of calories, there is substantial evidence that consuming nuts helps you keep your weight in check. Learn more here.

Is this recipe scalable?

Yes. You can scale this recipe up or down, but always taste it and adjust for salt based on your preference.

Why would you make this instead of buying vegan parmesan or real parmesan?

Unless made artisanally by small producers, we think most vegan cheese fall under the ultra-processed food category, which means they are basically junk foods made with refined oil and starches.

This vegan cheese recipe is made with wholesome ingredients and is much healthier than store-bought vegan cheese.

Compared to authentic parmigiano, this recipe contains no animal products, is dairy-free, has no cholesterol, and is made with healthy nuts as the main ingredient.

Make Ahead & Storage

Make ahead: this is an excellent recipe to make ahead as it lasts for two weeks in the fridge.

Refrigerator: to store it, spread the parmesan back on the baking sheet and let it dry at room temperature for 30 minutes before transferring it to a jar or airtight container in the fridge for up to 2 weeks.

Freezer: transfer to a freezer-friendly container and freeze for up to 3 months.

veagn parmesan in a jar

More Vegan Cheese Recipes

If you’re curious about trying other types of vegan cheese, take a peek at these homemade cheese recipes:

For many more side dish ideas, check out our sides category page.

vegan parmesan cheese

Vegan Parmesan Cheese

By: Nico Pallotta
5 from 11 votes
Homemade vegan parmesan cheese is a great alternative to store-bought vegan cheese, and it’s excellent for sprinkling on pasta or other dishes where parmesan is required.
It adds a savory flavor to your sauces and dishes, and you can make it easily with a few simple ingredients.
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
Servings: 30 servings
Course: Condiment
Cuisine: American Italian

Equipment

  • Food processor

Ingredients

  • 2 cups raw cashews (sub almonds or walnuts)
  • 3 tablespoons nutritional yeast
  • ½ teaspoon salt or more to taste
  • 2 tablespoons soy sauce
  • 1 clove garlic (optional)

Instructions 

  • Preheat oven to 350°F or 180°C. Arrange 2 cups raw cashews (also almonds or walnuts) on a baking sheet and bake in the oven for about 8 to 10 minutes, moving them around the baking sheet halfway through cooking.
    They should be lightly toasted.
    cashew nuts in a baking tray
  • Let nuts cool down 10 minutes, then add them to a food processor with 3 tablespoons nutritional yeast and ½ teaspoon salt.
    Optionally, you can add 1 clove garlic (chopped).
    Pulse a few times to turn the nuts into coarse nut flour that looks like grated parmesan cheese.
    blended cashews in a food processor
  • When you are happy with the texture, add 2 tablespoons soy sauce while blending.
    Taste and adjust for salt and ensure not to over-blend the nuts, or they might turn into cashew butter.
    blended cashews and soy sauce
  • Spread the parmesan on the baking sheet and let it dry at room temperature for 30 minutes before using it or storing it in a jar in the fridge.
    drying the parmesan on a baking sheet
  • You can serve it on your favorite pasta dish.
    Vegan parmesan on pasta

Video

Vegan “Parmesan” with nuts

Notes

Nutritional information is an estimate for 1 serving of parmesan cheese out of 30 servings.
VARIATIONS
For a soy-free vegan parmesan cheese, or for a nut-free vegan parmesan cheese check out our variations chapter above.
MAKE AHEAD & STORAGE
Make ahead: this is an excellent recipe to make ahead as it lasts for two weeks in the fridge.
Refrigerator: store in an airtight container like a jar in the fridge for up to 2 weeks.
Freezer: transfer to a freezer-friendly container and freeze for up to 3 months.

Nutrition

Calories: 51kcal, Carbohydrates: 3g, Protein: 2g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0g, Cholesterol: 0mg, Potassium: 78mg, Dietary Fiber: 0.5g, Sugar: 1g, Vitamin A: 0.01IU, Vitamin B6: 0.04mg, Vitamin C: 0.1mg, Vitamin E: 0.1mg, Vitamin K: 3µg, Calcium: 4mg, Folate: 3µg, Iron: 1mg, Manganese: 0.2mg, Magnesium: 26mg, Zinc: 1mg
Tried this recipe? Leave a comment below or mention @theplantbasedschool on Instagram. We are also on Facebook, Pinterest, YouTube, and TikTok.

If you liked this vegan parmesan recipe, you might also enjoy the following:

[adthrive-in-post-video-player video-id=”9hCq05sr” upload-date=”2023-04-07T05:16:29.000Z” name=”Vegan Parmesan cheese” description=”Homemade vegan parmesan cheese is a great alternative to store-bought vegan cheese, and it’s excellent for sprinkling on pasta or other dishes where parmesan is required.” player-type=”default” override-embed=”default”]


Nico and Louise in the kitchen

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.

Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.

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14 Comments

  1. Hola Chef Nico,
    I made the parmesan yesterday to use with you eggplant parmigiana. It turned out PERFECT. Took no time and was fun to make. Finally a vegan parmesan that I will actually use 🙂

    1. Fantastic, Sara! I’m delighted you enjoy the homemade parmesan 🙂 Thank you for your kind comment, and have a wonderful week ahead.
      Kindest, Louise

  2. Hi..my cheeze turned out dark brown owing to the soy sauce..Still tastes good though..where did I go wrong?..Linda

    1. Hi Linda, thanks for your comment. I don’t think you did anything wrong! The dark brown color could be caused by the almonds if they are still with peel or by adding a little too much soy sauce in relation to the number of almonds. Did you use peeled or unpeeled almonds? Let me know! Have a wonderful day. Cheers, Louise

  3. 5 stars
    I discovered your website a few days ago on a whim searching for vegan mayo recipes and I’m so glad I did. I love how you explain all your recipes and that everything is simple and doable for a busy weeknight. I really like this Parmesan recipe more than the typical raw cashew recipe. Mine turned out a little crunchy and reminded me of a breadcrumb topping but I think it’s just my food processor. I was afraid to keep blending lest it turn into almond butter with soy sauce and nutritional yeast. 😂 Anyway, I thought it was delicious even crunchy and I would make it again. It had more flavor than the standard cashew recipes. Tonight we ate it over your rigatoni arrabiata which was also wonderful! I will leave you a review there too. I’m so so happy to have found your site, please keep up the amazing work!

    1. Wow, Laura, so happy to have you here! Thanks so much for taking the time to write these thoughtful comments, they really made us smile. Fun fact: the first times we tried making this parmesan, we turned it into soy-nut butter (not the best, I can tell ya, haha!)

      Have a great day and warm thanks! Cheers, Nico

    1. Hi Diane, I’m delighted you feel like trying out some of our recipes! Welcome, we’re very happy to have you here! Cheers, Nico

      1. 5 stars
        Hi I came across your website while looking for tasty vegan meals.The recipes look exciting. I tried the green pesto and it was grat with egg free pasta.
        Will try the other recipes.
        Thanks for sharing.
        Aba

        1. Hi there, I’m delighted you liked the pesto, and the look of our recipes – thanks so much for taking the time to leave a comment!
          Have a wonderful weekend. Kindest, Louise

  4. 5 stars
    Hi Chef
    Just found your site, so will be delving in to it with gusto 👍
    Really great to see you do a nut free version. I’m fine but my nephew isn’t 😕
    Which soy sauce are you using, light, dark 🤷

    1. Hi John, thanks so much for being here and for commenting! I use a dark soy sauce but with less salt, in this case. Cheers, Nico

  5. 5 stars
    Thank you, your suggestions are very useful! I am cooking for my sun who decided to go vegan, so I always get great inspiration from your videos!