Vegan Parmesan Cheese

This Vegan Parmesan Cheese is flavourful and cheesy. It’s great sprinkled over savoury meals as a dairy-free substitute for regular parmesan cheese.

Vegan Parmesan Cheese Ingredients

Cashews: I recommend using raw and unsalted cashew nuts as they taste best in this recipe, however you could use roasted cashew nuts if you have those on hand.

Hemp seeds: Hemp seeds have a chewy texture and a mild nutty flavour, perfect for parmesan cheese. They are also a great source of healthy fats and plant-based protein.

Nutritional Yeast: This is what gives this parmesan cheese recipe its cheesy flavour and yellow colour. Nutritional yeast is also packed with B vitamins, which is great for vegans. My favourite brand of nutritional yeast is Bragg, but any brand will work.

Garlic and Onion Powder: These provide flavours similar to those found in parmesan cheese.

Sea Salt: Parmesan cheese is quite salty, so salt is essential in the vegan version. Any type of salt will work.

Simply add all of these ingredients together in a blender and blend until a fine meal is achieved.

Prepping and Storing

I recommend storing this parmesan cheese in the fridge to keep it fresh. This will last for several weeks and you can use it like you would parmesan. Sprinkle this over any savoury or pasta dishes such as this Broccoli Pesto Pasta and this Baked Vegan Mac and Cheese. You could also omit the Parmesan cheese from basil pesto and instead sprinkle this on top of any pesto dish.

If you are looking for more dairy-free and vegan sauce or condiment swaps, you’ll also love these other sauce and condiment recipes.

If you like this recipe and decide to share it on Instagram, don’t forget to tag me @theplantryco and #theplantryco, I would love to see all your recreations!