Homemade Vegan Parmesan Cheese Recipe

This easy vegan parmesan comes together in minutes with just a few simple ingredients. It adds a nutty, salty, cheese-like finish to pasta, soup, salads, roasted vegetables and more. Make it with nuts or seeds for a dairy-free topping that stores well and adapts to what you have on hand.

Ingredients

Below are the basic components you need to make this simple dairy-free parmesan. The recipe is flexible — choose the nut or seed that best suits your taste, and add or omit seasonings to customize the flavour.

Nuts or Seeds

The base of this vegan parmesan is a chopped or ground nut or seed. Raw, unsalted nuts give the best texture and neutral flavour. If you need a nut-free version, use seeds instead. Common options include:

• Almonds
• Walnuts
• Cashews
• Sunflower seeds
• Hemp seeds
• Brazil nuts

What is Nutritional Yeast?

Nutritional yeast is a deactivated yeast that provides a savory, cheesy flavor and a yellow tint. It is commonly used in vegan cooking to mimic the umami and tang of cheese. Nutritional yeast also contributes protein and, in many brands, added B12 — a useful nutrient for people following plant-based diets.

If you don’t have nutritional yeast, you can still make a tasty sprinkle by boosting the salt and adding dried herbs and spices, though the result will be less “parmesan-like.”

Can you make it without yeast?

Yes. If you want a yeast-free version, omit the nutritional yeast and compensate with additional salt and flavorings like garlic powder, onion powder, dried oregano or basil. The profile will be different but still very useful as a savory topping.

Seasonings

The classic, minimal version uses just sea salt to balance flavours. Feel free to experiment with other dried seasonings for added depth — garlic powder, onion powder, dried basil and oregano are all good options. Add a pinch at a time and taste as you go.

Tips and Notes

1. Use raw, unsalted nuts or seeds. Salted or roasted versions will change the final flavor and could make the mixture clump or become pasty.
2. Pulse — don’t over-process. Stop when the mixture resembles dry, finely grated cheese. Over-blending, especially with softer nuts like cashews, will create a paste rather than a sprinkle.
3. Choose the right tool. A food processor with a wider base tends to produce an even texture more easily than a tall blender. A high-speed blender will work if you pulse carefully.
4. Storage. Keep the finished parmesan in an airtight container in the refrigerator for up to a month, or freeze it for up to three months. Thaw in the fridge before using.

How to Use

• Sprinkle over any pasta dish for a quick cheesy finish.
• Top roasted vegetables such as broccoli, cauliflower or potatoes.
• Stir into or top vegan mac and cheese for extra depth.
• Scatter over soups — it pairs well with vegetable chowders, minestrone and tomato-based soups.
• Use as a dry coating for baked tofu, cauliflower or zucchini before roasting.
• Finish salads, grain bowls and buddha bowls with a light dusting.
• Add to homemade or takeout vegan pizza for a nutty, savory layer.
• Mix into dips like spinach-artichoke or buffalo-style dips for added umami.

This dairy-free parmesan is fast to prepare and highly versatile. A few pulses in a food processor or blender yield a pantry-style condiment that brightens many simple meals with nutty, savory flavour similar to grated parmesan.

Recipes to Use With

• Easy vegan bruschetta
• Cream of broccoli soup
• Vegan bolognese
• Lentil meatballs
• Vegan carbonara