Vegan Parmesan Cheese

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I made this Vegan Parmesan Cheese recipe with a mission, to level up all my favorite healthy recipes! From pizzas to soups, this dairy-free cheese goes on everything. With just five simple whole foods, I can sprinkle it as crumbles or grate it from a block.

When I first started making my own dairy-free alternatives, I knew I needed a vegan parmesan cheese that was just as savory, nutty, and satisfying as the real thing. I wanted something that could elevate any dish, from pasta to salads, while still being healthy and easy to make.

After a lot of testing, I’ve finally perfected my homemade vegan parmesan recipe, and let me tell you, I can’t live without it! It’s quick to make, budget-friendly, and has the perfect cheesy tang. Plus, it grates just like the dairy-based version.

🥘 Ingredients

With just a handful of simple vegan ingredients, I make this nutrient-packed, parmesan cheese alternative.

Raw Cashews: I use these as the base because they blend into a rich, creamy texture and add a mild, nutty flavor, perfect for parmesan! They also pack in healthy fats and nutrients.

Lemon Juice: A splash of lemon gives this parmesan a bright, tangy kick that makes the flavors pop! It also helps create that classic sharpness you’d expect.

Distilled White Vinegar: This is the secret ingredient that gives my vegan parmesan its signature bold, tangy bite. It’s what makes it taste so close to the real thing.

Sea Salt: A little salt brings out all the flavors.

Ground Mustard: Just a pinch adds depth and a subtle sharpness, making this cheese extra flavorful.

🔪 How To Make

I use a very unique process to make this vegan Parmesan recipe, and every step matters. Follow along carefully to get that perfect texture, cheesy flavor.

Blend it Up: I toss the dry cashews into my food processor and blend until they turn into a fine, crumbly texture, this is the base of that perfect parmesan bite.

Add the Rest: I toss in the remaining ingredients and pulse until everything is well combined. If I want a crumbly parmesan, I stop here and use it as is.

Shape and Chill: I press the mixture into a firm wheel and pop it in the fridge overnight.

📖 Variations

I love mixing things up with little tweaks to this vegan parmesan cheese, it keeps things fun when I’m serving it to friends.

Miso Magic: I love adding a spoonful of miso for an extra umami boost. It deepens the flavor and makes the parmesan even more savory.

Smoky Twist: A pinch of smoked paprika gives this parmesan a subtle smoky depth.

Nut Swap: Swapping cashews for almonds changes up the texture while keeping it just as delicious. Almonds add a slightly firmer bite with a hint of sweetness.

🍽 Serving Suggestions

This vegan parmesan cheese makes everything better! Here are some of my favorite ways to use it:

Mains: I love creamy polenta and a sprinkle of vegan parmesan makes it even better with its cheesy, nutty bite. For a lighter take on eggplant parmesan, I skip the breadcrumbs and I swap the cheese for my vegan parmesan recipe.

Appetizers and Sides: My parmesan truffle fries are crispy, rich, and topped with truffle oil and vegan parmesan, an indulgent yet easy snack I can’t resist. Also, my cheesy garlic roasted asparagus is my favorite way to enjoy veggies, with its simple, garlicky flavor and melty vegan parmesan topping.

🧊 Storage Directions

Refrigeration: Keep the cheese chilled until you’re ready to grate, as it softens quickly at room temperature. If using crumbles, store them in an airtight container in the fridge, they’ll firm up once chilled and last for up to 7 days.

Freezing: For longer storage, freeze the cheese in an airtight container. It keeps well for months, so you always have some on hand.

Reheating: No need to reheat, just grate or crumble straight from the fridge or freezer and use as desired.

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