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How To Make Vegan Parmesan Cheese

How to Make Vegan Parmesan Cheese {Beard and Bonnet}

Parmesan cheese is one of those ingredients that I almost always have in my home. However, in our family I have 2 people that avoid dairy and I feel like they should have a tasty Parmesan style topping for sprinkling too. I have tried quite a few different spins on making my own vegan Parmesan, but this one is my favorite! It is great sprinkled on pasta, salads, sandwiches, and even sprinkled over the top of toasted gluten free bread with a little dab of vegan butter. This tutorial is so easy it takes only 1 step and 5 ingredients to yield a full cup of vegan Parmesan that will keep in your fridge for a month.  

Let me show you how to make vegan Parmesan cheese!

Step 1: Combine the ingredients into the bowl of a food processor and pulse until a fine meal forms.

How to Make Vegan Parmesan Cheese {Beard and Bonnet}

 In the bowl of a food processor fitted with the “S” blade combine 1/2 cup blanched slivered almonds, 1/2 cup raw cashews, 1/4 cup nutritional yeast, 1/2 teaspoon kosher salt, and 1/4 teaspoon garlic powder. 

How to Make Vegan Parmesan Cheese {Beard and Bonnet}

Pulse the ingredients until a fine meal forms. Just be sure to not over process or you will have clumpy parm or even worse…parm butter! 

How to Make Vegan Parmesan Cheese {Beard and Bonnet}

Store in an airtight container in the refrigerator for up to a month.

How to Make Vegan Parmesan Cheese {Beard and Bonnet}

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How To Make Vegan Parmesan Cheese
Author: 
Prep time: 
Total time: 
Serves: 1 cup
 
Ingredients
  • ½ cup blanched slivered almonds
  • ½ cup raw cashews
  • ¼ cup nutritional yeast
  • ½ teaspoon kosher salt
  • ¼ teaspoon garlic powder
Instructions
  1. Combine all of the ingredients into the bowl of a food processor fitted with the "S" blade. Pulse until a fine meal forms. Store covered in the refrigerator for up to 2 months.
 

Comments

  1. I’ve always been fascinated by the home made natural vegan versions of cheese! Def need to try making this for my mom who is dairy free. I’ve never bought nutritional yeast before so will have to branch out and find some! IS it available at all stores or more specialty stores like Whole Foods? Am so curious to see how this tastes : ))

    Love your tutorial series!

    • Meg

      Thanks so much Vicky! Nooch freaked me out for the longest time, but when I finally tried it I was pissed at myself for waiting so long. HA! I think you could find it at Whole Foods the easiest, I usually order mine through Nuts.com though.

        • Meg

          I haven’t tried this before using roasted nuts, because they don’t really have the same texture as raw. I am not sure if it would work, but if you tried it I would omit the salt since they are already salted. Please let me know how it turns out!

          • Jangles

            i tried this with roasted cashews and did it in a coffee grinder 🙂 the only thing is you have to pluse it slowly or youll get butter.

    • Meg

      You can substitute pine nuts or walnuts. If neither of those work for you either you can just increase the amount of cashews also. Just find a blend that tastes the best for you.:)

    • Meg

      Sea salt would be fine:) I used kosher salt which is a large grain salt, so if your sea salt is very fine I would probably add less salt.

    • Meg

      I tend to agree that it might not be a bad thing…it just probably wouldn’t be the best on a big bowl of popcorn or pasta:)

  2. Penny

    This sounds fantastic! My son is allergic to cashews though … do you have any idea what I might be able to substitute them with? I have found that attempting to substitute almonds in raw cheese recipes that call for cashews results in a disaster.

    • Meg

      Thanks Penny! You could try raw pine nuts or raw macadamia nuts..even raw walnuts might work because they are soft like a cashew. Let me know how it turns out!

  3. Aaike

    Can you tell me how many grams of all the ingredients I need, because I’m from Belgium and I have no idea what you guys mean with “cups”… 😉 Thanks a lot!

    • renate hoornstra

      if you google (for example) 1 cup of almonds how many grams you will find sites full of conversions. either that or buy a plastic cup with american measures. good luck.

    • Meg

      Crys, I have never tried the recipe without the nutritional yeast. I am pretty sure it wouldn’t have the same “cheesy” taste without it. Nutritional yeast is an inactive form of yeast which may be allowed on the Daniel Fast. I hope this helps!

    • Crys, nutritional yeast is completely unrelated to leavening yeast; it is rather a seasoning and grown as a nutritional supplement. It is in the same botanical kingdom as leavening yeasts (a rather large kingdom), and mushrooms, which we consider to be vegetables, are in the same kingdom. But neither nutritional yeast or mushrooms are leavening agents.

  4. Abby

    Can I use almond meal (from blanched almonds) in place of the slivered almonds? Is the idea of having the slivered almonds to give it a little more texture?

    • Meg

      Abby, I used slivered almonds for texture, but you can use almond meal. I would just stir the almond meal in at the end of the processing time instead of pulsing it in the food processor.

    • Meg

      I use flakes when I am making my vegan parm. If you are using powder I would decrease the amount called for in the recipe by half and then taste test it to see if you need more.

  5. Laura

    Love this! I always struggle to get the balance right with nutritional yeast, I think it can have a slightly ‘off’ flavour if that makes sense…. this is really well balanced though and works great 🙂 I’ve been putting it on everything (makes a great salad sprinkle!)

    • Meg

      Hooray Laura! I am so glad that you enjoy it. I agree that nutritional yeast can get a little weird. I love this over salad too, it really is versatile.

  6. Phyllis

    Hi, do you think this will freeze well? I’ve been using this recipe since you published it and love it. Great on roasted veggies!

    • Meg

      I am so glad you enjoy it!! It is a family favorite around here too. Yes, you can totally freeze it without any problem.

    • Jennifer, it should work however you will probably need to double or triple the recipe to make sure there are enough dry ingredients in the blender carafe to reach the top of the blades.

  7. Alastair

    Thank you for this recipe, it’s amazing. After years of using just yeast flakes on pasta dishes instead of Parmesan (which didn’t have quite the same taste or effect) and horrible store-bought vegan Parmesan sprinkles (that had an overwhelming taste of the blue part of blue cheese), now here is something that pretty much exceeds the taste of the real deal!
    However, I double the amount of yeast flakes and garlic powder and use a double amount of herb salt (like Herbamare) to give it an extra-sharp Parmesan taste. Otherwise it’s quite mild and the flavour can be lost over a spicy pasta sauce.

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ABOUT MEG

Meg van der Kruik is the writer, mother, photographer, designer, cook and creative spirit behind This Mess is Ours. After her infant son was diagnosed with a gluten allergy, she dedicated herself to learning to make meals the whole family would love. It’s a bit of a mess – cooking for a vegetarian and three meat-eaters with a range of gluten + dairy sensitivities, but she manages to bring them together every night around their little family table.