Vegan Parmesan (Easy 4-Ingredient Recipe)

This vegan parmesan recipe requires just four ingredients and is ready in a matter of seconds. It makes for the perfect dairy-free substitute wherever you'd normally use grated parmesan cheese.

Since the ingredients are all dry, it lasts for several weeks at room temperature or in the fridge. It also freezes well, meaning you can make a big batch to last for several months.

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What is vegan parmesan made of? 

This recipe uses just four simple ingredients – cashew nuts, nutritional yeast, garlic powder, and salt. It's not an original idea of mine, and you'll find hundreds or thousands of recipes out there that all look pretty similar.

One thing I'll say is this: don't over-blend the ingredients. I remember the first time I tried to make this vegan parmesan recipe, when it ended up in thick clumps because I over-blitzed it. Instead of sprinkling it liberally over pasta, I had to hire a forklift to get the clumps out of the blender and onto the plate of food.

Just go easy on the old blending and you'll be fine. 

WHAT IS NUTRITIONAL YEAST?

Nutritional yeast or ‘nooch’ is a magical ingredient that lends a cheesy umami flavour to dishes. It is sometimes fortified with vitamin B12 and is a complete plant-based protein, meaning it contains all nine essential amino acids.

Nutritional yeast comes in the form of a flaky yellowish powder, and I think it’s delicious. You can add it to sauces, soups, vegan cheeses, or mashed potatoes, but it’s also great as a condiment itself.

If you’re new to vegan cooking then prepare to be amazed by this stuff. Want to learn more? Check out these other unusual vegan ingredients.

Is dairy parmesan cheese vegetarian?

A few years ago, I was surprised to find out that many brands of dairy parmesan aren't even vegetarian. This is because traditional Parmigiano-Reggiano uses animal rennet in the production process, taken from the stomach lining of calves.

This delicious vegan recipe is both dairy-free and calf-stomach-lining-free, so it's a win-win in my book.

How to Make Vegan Parmesan

Recipes don't come much easier than this. Simply put all the ingredients into a blender or food processor, and pulse until you have a fine, powdery crumble.

NOTE: Blenders are more powerful than food processors, and so it's very easy to pulse this mix too much. If you are using a blender (like in the photos here), make sure you don't overdo it.

A few one-second pulses may be all you need to achieve the desired consistency.

And there you have it – an incredibly easy, dairy-free, vegan parmesan recipe for wherever you'd normally use grated parmesan cheese.

Where to use vegan parmesan

This vegan parmesan is great on pasta, pizza, or anywhere else you'd normally use parmesan cheese:

• Vegan Spaghetti Bolognese
• 12-Minute Tomato and Basil Pasta
• Creamy Vegan Leek and Mushroom Tagliatelle
• Vegan Pasta Puttanesca
• Ultimate Vegan & Gluten-Free Lasagne
• Vegan Stewed Pepper Pasta
• Vegan Butternut Squash Risotto
• Creamy Vegan Risotto

Variations/tips for vegan parmesan

• Don’t over-blend: I feel like I can't say this enough times... 
• Other nuts: Cashews are best since they're creamy and have a relatively neutral flavour, but I've seen people experiment with walnuts, almonds, and pine nuts. I’d recommend using skinless and unsalted versions of these if you’re wanting to try them out. 
• Adjusting the flavour: If adding more salt or garlic powder, only add a little at a time. If you want more nutritional yeast, you can add this more liberally. If blending to mix the additional amounts, be sure not to overdo it. 

How to store homemade vegan parmesan

Since all the ingredients in this recipe are dry, the vegan parmesan should last a good few weeks at room temperature or in the fridge.

Room temperature: Transfer to an airtight container and store for up to a few weeks. Keep in a cupboard or at least out of direct sunlight.

Refrigerate: Transfer to an airtight container and store in the fridge for up to a few weeks.

Freeze: Store this vegan parmesan in the freezer in sealed containers or resealable bags for up to six months.

HEY YOU – LET ME KNOW WHAT YOU THINK

If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments 👇

You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan 🌿

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More vegan recipe ideas

If you liked this recipe, you may also enjoy:

• Vegan Cheesy Pasta Sauce
• Vegan Cauliflower Cheese Soup
• Easy Vegan Pesto
• Vegan Pea and Mint Risotto
• Ultimate Vegan Mashed Potatoes
• Vegan Pancetta

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