This Vegan Parmesan Cheese Recipe is easy to make with only 4 ingredients and tastes almost like the real deal but made healthier! It’s perfect on top of Italian dishes, such as pasta, pizza, risotto or any dish you want to serve with dairy-free vegan parmesan.
3-Minute Vegan Parmesan Cheese
If you love parmesan cheese but went vegan or just want a healthier alternative, this recipe will quickly become your new favorite! You need basically just 4 simple ingredients which you may have already in your pantry and only 3 minutes to make it! Just mix, grind and enjoy immediately or store in the fridge for up to one month!
Actually, this recipe is even one of the first ones I’ve ever shared here on the blog but since so many of you often ask where to find it, it needed to be updated. So I came up with the idea to take some new pictures, making the blogpost a little prettier and also including some step-by-step pictures!
How to store Vegan Parmesan Cheese
However, updating this recipe was also a good opportunity to cook Italian Pasta Napoli for dinner, haha! I mean, is there anything better than enjoying vegan Pasta or Gnocchi without missing the cheese? I don’t think so! That’s why this homemade dairy-free parmesan cheese is a “must-have” in my vegan cuisine. I absolutely love that you can make a big batch of that cheese in advance since it keeps several weeks in the fridge! Just make sure to store it in a clean sealed container like a mason jar or preserving jar.
How to make Vegan Parmesan Cheese
As mentioned before you need basically just 4 ingredients for this dairy-free Vegan Parmesan cheese recipe. It’s cashew nuts, nutritional yeast flakes, a pinch of garlic and salt. Anyway, if you’re not into cashews you can also substitute other nuts you like. Just make sure to use unsalted and skinless nuts like blanched white almonds or macadamia nuts if possible.
How to get the perfect Cheese flavor
I recommend adding ALL of the required seasonings because they’re are necessary to get the cheese flavor. So if you want vegan parmesan that tastes like real cheese, please do not skip the nutritional yeast, garlic, and salt!
Food processor, grinder or blender?
Also, I recommend using a food processor or a grinder for the perfect parmesan texture. However, if you want to try it with a blender, please be careful not to blend it into cashew butter. Actually, this has also happened to me in the past, haha!
This Vegan Parmesan Cheese Recipe is
- Quick & easy
- Perfect for Italian Meals
Make your own Vegan Cheese!
Unfortunately, there are many store-bought vegan cheese alternatives which contain unusual ingredients such as preservatives and additives. Furthermore, they’re often very expensive so making your own vegan cheese is not only healthier but also cheaper!
So if you’re looking for more vegan cheese recipes make sure to check out my
- Best Vegan Cheese Sauce
- Vegan Tofu Feta
- Easy Cashew Sauce
- Cashew Ricotta
- Almond Tofu Ricotta
- and Vegan Mozzarella
And if you have no idea what to serve with this cheesy yummy vegan parmesan, here are some of my favorite vegan Italian recipes
- Vegan Tomato Quiche
- Creamy Tomato Risotto
- Sweet Potato Gnocchi
- Healthy Vegan Lasagna
- Gnocchi Veggie Stir-fry
- Best Vegan Pizza Recipe
If you try this Vegan Parmesan Cheese or my Creamy Tomato Pasta Napoli Recipe be sure to leave a comment and rating letting me know how it turns out! Your feedback is always super helpful for me and other readers who are planning to try the recipe. And if you take a photo of your cheesy dish please make sure to tag me on Instagram @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes!
Vegan Parmesan CheeseAuthor:
- 1 cup cashews unsalted, 150g
- 4 tbsp nutritional yeast
- 1 tsp sea salt
- 1/2 tsp garlic powder
- Add all ingredients to a food processor or grinder and mix/ pulse until you have a parmesan-like texture. Fill into a clean sealed jar and store in the refrigerator for up to 3-4 weeks.
- You can also use other skinless unsalted nuts like almonds or macadamia nuts. Also mixed nuts are a good option as I did in my pasta primavera recipe. Anyway, take note that cashews have neutral flavor so if using other nuts this may change the taste.
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