How To Make Vegan Parmesan Cheese

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Cashews, nutritional yeast, garlic powder, and salt for making our simple Vegan Parmesan Cheese recipe

 

Food processor filled with ingredients for making our Vegan Parmesan Cheese recipeJar of homemade Vegan Parmesan Cheese

Food processor filled with a fresh batch of our Vegan Parmesan Cheese recipe

How To Make Vegan Parmesan Cheese

Easy, 4-ingredient vegan parmesan cheese that's perfect on top of pastas, pizza, and anywhere you'd usually use parmesan cheese!
Author Minimalist Baker
Print
Spoon sticking up from a jar of our homemade Vegan Parmesan Cheese
4.94 from 363 votes
Prep Time 5 minutes
Total Time 5 minutes
Servings 16 (1-Tbsp servings)
Course Cheese, Vegan
Cuisine Gluten-Free, Vegan
Freezer Friendly 3 months
Does it keep? 3-4 Weeks

Ingredients

Instructions

Video

Notes

*This is not my original recipe, but one I learned from other vegan bloggers and have adapted for my own use!
*Nutrition information is a rough estimate.
*Recipe (as originally written) makes ~1 cup.

Nutrition (1 of 16 servings)

Serving: 1 tablespoon Calories: 44 Carbohydrates: 3 g Protein: 1.8 g Fat: 3 g Saturated Fat: 0.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 92 mg Fiber: 0.7 g

Below are some of my recipes which use Vegan Parmesan Cheese:

Vegan Pesto Parmesan Breadsticks // My Favorite Vegan Pizza // Vegan Zucchini Gratin // The Best Vegan GF Mac’n Cheese // Vegan Eggplant Parmesan  // Simple Vegan Meatballs // Vegan Green Chili Mac’n Cheese // Vegan Caramelized Onion Mac’n Cheese //  Creamy Mushroom & Asparagus Pasta // Sun-Dried Tomato & Basil Arancini // Mushroom & Leak Risotto // Pea Pesto Pasta with Sun-Dried Tomatoes & Arugula

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  1. Sandy says

    I have made this many times and it is by far the best and easiest vegan Parmesan cheese by far. My fussy husband enjoys it too!

  2. Amy says

    I love this recipe and use it a lot Especially on top of vegan lasagna. It is the only vegan Parmesan cheese I use! Thanks for the fantastic recipe.

  3. Jay says

    Hi. I am trying to find out about this recipe – do i have to use soaked cashews or just dry ones out of the pack? Thanks in advance.

  4. Michael Castellano says

    Hello can you use non fortified nutritional yeast instead of nutritional yeast?
    And can you not use salt?
    Please let me know thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Michael, the nutritional yeast doesn’t have to be fortified. But salt is key for the right flavor! You could use slightly less though, if preferred.

  5. Leslie Vincent says

    Just made this today, delicious. I couldn’t find anything about if it should be put in the fridge to keep it fresh or not. Anyone know?

  6. Liz says

    Hi just wondering does this vegan parmesan cheese work well inside a recipe for example Fritters my recipe calls for regular fresh shredded parmesan cheese as part of the filling or is it meant for just sprinkling on top of a recipe? I’m trying to veganize a recipe to take to a dinner party Thank you kindly, Liz :))

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Liz! The vegan parmesan will add a nice flavor to your fritters, however if the original fritter recipe is using the fresh parmesan as a binder the vegan parmesan will not have the same effect. Hope this helps!

      • Liz says

        Hi thanks for your response… yes I believe it is a binder in the recipe so
        I don’t think it will work for my recipe but its a great recipe for many
        other uses thank you. Liz :))

  7. Lori Veirs says

    This Vegan Parmesan Cheese is delicious and beyond easy. I didn’t have raw cashews and used roasted salted. I added no salt to compensate. It is yummy and I am so excited it will keep refrigerated for 2 months. Psych! Although I doubt it will last that long. I love cheese and stopped eating it long ago. Thank you so much Minimalist Baker for so many spectacular recipes.

  8. Honii des Lysses says

    This recipe sounds so super cool and simple, but I’m wondering why the cashews are not roasted since the raw product contains urushiol and is quite toxic when ingested. Most, if not all cashews sold retail have been blanched to remove the toxin, but for those who are unaware of this may use actual raw nuts and pay a visit to the emergency room, but I’m going to try this recipe anyway.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Honii, by raw cashews we’re referring to those from the grocery store, which have been blanched to remove the toxin.

    • Kim Norrie says

      This is the BEST cheese replacement! It’s so good, I let people try it all the time who aren’t vegan and they love it and ask for the recipe all the time. Really really cannot recommend it enough.

  9. Nic says

    My 4 year old has loved this since she was 2. We are a plant based household and it’s so versatile! Today we use it for your lasagna recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you both enjoy it, Nic. Thank you for the lovely review! xo

  10. Sheena says

    Absolutely love this recipe. Simple and delicious! Now will be making my way through other recipes 😍

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you enjoy it, Sheena. Thank you for the lovely review! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Paula, We haven’t experimented with adding lactic acid. Let us know if you try it!

  11. Jo says

    OMG this was delicious! So easy to make & tastes delicious. I’m sprinkling it on everything. 😊

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! It’s one of our favorites too =) Thank you for the lovely review, Jo! xo

  12. Monica says

    Have you tried freezing the vegan Parmesan? We used to freeze the traditional type to keep it longer and was wondering if this would work the same?

  13. Carol says

    I love this recipe! As a newly diagnosed dairy and salicylate intolerant person it’s a godsend. I made it and then added in some sunflower oil for more of a paste. Then I mixed some into some vegan sour cream and added some chives. It’s was absolutely delicious.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Love your creative modifications, Carol! We’re so glad the recipe is helpful for you! xo

  14. Emily says

    Amazing recipe! I was worried I wouldn’t use the whole amount in a month but I have been putting it in everything and finished it within two weeks. Made it exactly as written.

    I love cooking some whole wheat pasta, adding a can of white beans, baby spinach, garlic and pepper then topping with a massive amount of this “cheese.” So healthy and satisfying and takes less than 20 mins.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you’ve been enjoying it, Emily! Thank you for sharing! xo

    • Shannon lynn says

      Since none of the ingredients actually come from refrigeration, does it absolutely NEED to be refrigerated? Just thinking of bringing a jar for camping/RV trips…

  15. Petra says

    I absolutely love this recipe! Been making it for quite a while now and I’ve always got a small container of it in the pantry. (Not that it’s lasts long!)

    I sprinkle (more like heap) it on pasta dishes as well as on stir fried veggies with a can of crushed tomatoes! So yum!

    When I don’t have cashews I use sunflower seeds that I’ve roasted and it’s sooo tasty still! Thank you!

  16. Holly says

    I had to make this twice. The first time it was too salty, the second time I eliminated the salt completely. Sooooo good. Thank you.

  17. Purna Rodman says

    This recipe is great. It is easy to make. But more than that, because of the simplicity of only four ingredients, it doesn’t taste fake. A satisfying parmesan alternative.

  18. Joan says

    My first time making this and it did help the pasta dish I made. I have been df for about 7 months and never thought about if I could even make my own version of parm cheese. I cannot wait to try it on other dishes. So easy!
    Thank you

  19. Sarah says

    My three year olds refuse dinner every single night. It doesn’t matter what we make and they eat meals and healthy snacks at regular times throughout the day. I made this on an Udi GF crust and added mushrooms because I knew they probably wouldn’t touch it. I ran out of nutritional yeast and cashews so I used part of a brick of parmesan and walnuts which I lightly toasted. I barely measured and threw things into the Vitamix. I regret eating the slice I did because my kids polished off the entire pizza. WHOA. Our new go to! Thank you! I will have to try it the way as written next time.

    • Donna Genova says

      Just made for 1st time it was tasty. Nutritional yeast does have a cheesy taste to me but I do like the flavor it gives. Trying to keep a quasi vegan menu. I love simplicity but lots of flavor. Will definitely continue to make the faux Parmesan!!

  20. Leanna says

    Made this in the spur of the moment to top a mushroom risotto… SO GOOD. So easy and quick. I will be sprinkling this on everything. Thank you!!

  21. Bridget says

    THIS IS SO BEYOND YUMMY!!!!!!! I can’t stop eating it by the spoonful😂 Truly it’s so delicious. Savory, nutty, subtly sweet. I’m going to keep this on hand always.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you enjoy it, Bridget! We always have it stocked too =) Thank you for the lovely review! xo

  22. Sandra says

    I made this today and can’t wait to have it on my Caesar salad tonight together with your dressing and croutons.
    My issue in preparing was the food processor. Even with the small bowl insert, the cashews just spin. Not the first time I’ve had to substitute my Vitamix which as usual came through with flying colours.
    My non vegan but trying harder husband, is my taste tester and he was amazed at how similar to Parmesan it is. That says a lot right there. He loves the dressing too.
    Thanks for the great recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you both enjoy it, Sandra! Thank you for sharing! We used an 8-cup food processor for this recipe, so if yours is larger, it might work better to make a double batch. Glad to hear the Vitamix worked well though!

  23. Debra says

    I’ve just made a batch, using almond meal as that’s what I had. Very tasty, but the thing I recall about parmesan from my childhood was we called it stinky cheese. Hoping to stink it up a bit, I added a small pinch of asafetida. Wonderful!

  24. Delphine says

    The best recipe! I make this often and store it in the fridge. It is the perfect balance and I love it on pasta. Thank you for the great recipe!

  25. Kristen says

    I’ve made many vegan Parmesan cheese recipes over the past 15 years, but this is the only one I’ve wanted to eat by the spoonful. 😃 Do yourself a favor and double the recipe. Thank you!

  26. Julie says

    Okay! I finally gave in and made this only because I trust your recipes. And it’s so tasty. YUM! I can’t wait to try it on pasta. Eating it straight with a spoons not bad either :)

    Thanks so much for all your work in bringing wonderful recipes to us.

  27. S says

    Nice! I put it in a ziploc bag and crushed with a rolling pin since I don’t have a food processor and it looks the same as your pictures!

  28. Lee says

    I love this vegan parmesan but I cut the amount of salt the second time I made it since it came out very salty the first time.

    • Emma says

      I am making this for the second time and it’s unbelievable as a topping for my restaurant ordered vegan pizza. I sprinkle a lot of it on top especially when I reheat leftover slices in the pan on the stove. It’s delicious on baked potatoes, popcorn, pasta dishes (just before serving)-you name it. Thank you for sharing it.

  29. Verity says

    I make this, and much prefer it to crumb style parmesan cheese which was always nothing to me, but I use almond flour since I prefer the taste to cashews.
    In fact, almond flour has replaced cashews in all my vegan recipe and I make it into a paste in the blender for making almost free skinless almond milk. There’s my plug for almond flour.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing your experience, Verity! We’re so glad you enjoy the vegan parmesan! xo

  30. Ronald McCoy says

    I wasn’t sure about this, but thought I would give it a go. I did, and it’s amazing! How simple is this, and how good is it? Thank you so much!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nelly! We haven’t tried it without the nutritional yeast but other readers have made the Vegan Parmesan Cheese without it and were successful in doing so! If you try it, let us know how it goes! xo

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Yes! Best would be a blend of slivered (blanched) almonds, brazil nuts, and raw sunflower seeds!

    • Susan says

      I just made this recipe + subbed 3 tablespoons of finely group dried shiitake mushrooms for the nutritional yeast. AMAZING! Could also use dried porcini mushrooms as well. You could just use the ground mushroompowder as a flavouring if you want to avoid the fat from the nuts.

  31. Mb says

    Does this work for soups? I’m trying to find a vegan replacement for the Parmesan flavour thats been a long stable in all my favourite soups

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi there! It would depend on the type of soup, but we love using it as a garnish! There’s an example here. Hope that’s helpful!

    • Rebecca says

      I would think just adding the “nooch” (nutritional yeast) in increments to your soup would be a better way to replace Parmesan. It is not exactly the same flavor but it is definitely cheesy flavored and it would blend in to your soups in a similar way to how real Parmesan melts and blends into your hot recipes. The inclusion of the nuts to this recipe is to add texture and richness and to help mimic what a ground or shredded Parmesan would add when sprinkled onto dishes. But in a soup, the ground nuts/or seeds would separate from the “nooch” as the “nooch” melts away and it might leave a slight ground nut grittiness to your soup. You may or may not like that texture. But “nooch” alone – added a Tablespoon at a time and then testing until you approve- might be the key. Good luck!

  32. Abby says

    Holy cow! I’ve been vegan for a couple weeks now and made this on a whim, not expecting too much as I’m not the hugest fan of nutritional yeast yet. But this recipe is definitely greater than the sum of its parts! I was eating it straight from its container while I was waiting for my pasta to cook. Salty, nutty, cheesy, exactly what I needed in my life. Wow.

      • Kylene says

        I haven’t made this exact recipe but I made one very similar & it turned into cashew butter! It was awful! Lol! Help! What did I do wrong??

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Oh no! That likely mean it was processed too long. We’d suggest pulsing until the texture resembles a fine meal. Hope that helps!

          • MATTHEW says

            I just did this. All stuck together. Went too far i guess learning from these statements TY

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Hi Matthew, sorry to hear that happened! Yes, it does sound like that was the issue.

    • Sarah Cook says

      Daaaang! Sometimes I get on a kick and make a bunch of your recipes in one day. So glad I have added this one now, it is perfectly divine. Thank you!

  33. Bre says

    Yum! This vegan parmesan is deadly. I eat it by the spoonful (can’t help myself!). I’ve gifted a homemade jar to my Mom who says it’s yummy on baked potato. It’s the perfect companion to pizza, pasta or burgers. Thank you for sharing such an addictive and foolproof concoction!

  34. Screaming Jay says

    I made this to shake on pizza. I love it! I’m surprised at how much it tastes like parm. I’ll also use it on pasta.

  35. Lisa says

    Hello Dana and MBTeam—Your Vegan Parm was my introduction to your site. I respectfully stayed inside the lines the first time I made this recipe, and, of course, tried it on everything and loved it. But my kitchen is nothing if not recklessly experimental, so your VParm has evolved to include a Tablespoon of “greens and shrooms” powder and two Tablespoons of hemp seeds in the mix. Although we still use our “green Parm” version everywhere, we use it religiously on air-popped popcorn (along with a wee bit of olive oil, Bragg’s Liquid Aminos, and a toss of a mysterious Casablanca spice blend that my partner used to be able to obtain regularly from a shop in Rotterdam before the quarantine—sigh…). It is always the best popcorn I’ve ever had and my favorite snack of all time. I’ll wax rhapsodic over other recipes in your canon that we love another time. I’m about to, finally, purchase your cookbook so I can disconnect from electronics while playing in the kitchen. Thank you for playing such a big role in our home kitchen—we love your work! Best—Lisa

      • Hannah says

        Just wow! I’m not vegan but I love your recipes and I had run out of normal parm one day so thought I’d try this. I wasn’t sure we would like it but was willing to have a go. Where has this been all my life?! So simple but so so moreish. We were eating it by the spoonful! Now just pondering what meals I can sneak it in/on to. Thank you Dana.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Aw, yay! We’re so glad you gave it a try and enjoy it, Hannah! Thanks so much for sharing! xo

  36. Gabriela says

    Hi, what kind of blender is this? I currently have a nutribullet blender but I’m starting to think I’ll need to invest in more cooking equipment. Especially since for things like this a blender will not work. Can you advise please? Thank you in advance!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Gabriela, a food processor works best with this recipe. You can find our recommendations for cooking equipment here. Hope that helps!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It will work the same but just have a roasted nut flavor, which may not be what you’re going for? Let us know if you give it a try!

  37. April says

    Thank you for this easy recipe! I made this and it is delicious! All ingredients were in my pantry and it was super easy to whip up. I used my Ninja single serve blender and it worked just fine, and I saved myself the work of cleaning my food processor. Thanks again! I love this and MANY of your recipes

    • Shannon says

      One of my faves to have on hand! I’ve been making it with raw sunflower seeds instead of cashews for a cheaper option, just as good!!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi, we don’t see why it would be a problem, but we are not experts in this topic and can’t offer medical advice. We’d suggest checking with your pediatrician or a pediatric nutritionist.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Catherine. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  38. kitcheniest says

    I LOVE this parmesan cheese recipe! It tastes so much like the real thing…only better. And I had no idea what nutritional yeast was and can’t believe I’ve been missing out on this super healthy gem!
    Super easy and just as good.
    LOVE!

      • Kate says

        This is incredibly easy, and the results taste like i really laboured over its making, lol. How can I not love something that is ready in 5 secs in the thermomix. Love the taste so, so much. Thanks again for an incredible recipe. I added it to your lentil bolognese. Perfect combo!! X

    • Heidi says

      Hello. I can not eat raw cashews. What can I sub for this ingredient? Roasted cashews? Almonds? Any other kind of nut?
      Thank you.

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Best would be a blend of slivered (blanched) almonds, brazil nuts, and raw sunflower seeds!

      • Annie says

        Hi. Just wanted to let you know I’ve made this with walnuts and it’s fabulous. It really is hard not to eat the whole jar with a spoon!

  39. kim says

    this stuff is soooooo good! I put it on salads. I put it on toast with cream cheese. I put it on top of stuffed peppers! I put it on everything I can think of! I love it!!

  40. Marie says

    This “parmesan” is so good. Works well with so much different meals and I always have some in a jar in my kitchen. Yummy!

  41. Patrick says

    Super good and easy. I have been using other prepackaged vegan parm but ran out. So I made this in a pinch. I forgot how truly good this quick and easy parm is. And inexpensive to boot. I’m going back to this as my go to for most uses in the future.

    • Charlie says

      Nope. Nutritional yeast is an inactive yeast used as flavouring, and usually fortified with B12.
      It’s absolutely nothing like brewers yeast.
      If you can’t find nutritional yeast in a local supermarket try health food stores, or of course you can get it online.

  42. Maureen says

    Question on the nutritional yeast. It was asked on Dec 7, 2016 but still not certain. The link on the instructions shows a picture of Bragg Nutritional Yeast Seasoning but your answer to the question Flakes or Seasoning was Flakes. Has this changed? If we use the Bragg Nutritional Yeast Seasoning should we use the same 3 Tbsp? I am helping my daughter with her food allergies. Thank you.

  43. Annette says

    Why do you require two pages to print this recipe? Is that minimalist? What a waste of paper and ink and time and space. Oh help!

    The recipe is delicious, however.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Annette, it looks like with using the print function, everything you’ll need to make the recipe shows on 1 page. So you could either change the setting to print double sided or change the print range to just print the first page. Hope that helps!

    • Tina says

      Thank you for sharing your vegan parmesan recipe. We had it last night to go with your one-pot Tuscan-style Beef and Lentil Soup recipe. Our three children aged 13, 11 and 9 years of age couldn’t keep their fingers out of the condiment bowl that I had the vegan cheese in on the meal table and we’ve never had nutritional yeast flakes before! I have made another batch to go with nachos tonight!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Kevin, It will work the same but just have a roasted nut flavor, which may not be what you’re going for? Let us know if you give it a try!

  44. Claire says

    I’m not vegan, but I’ve always been curious about vegan parm after seeing it in so many MB recipes. And…the verdict is, it’s tasty! I made this in my mini food processor and added more garlic, salt, and nutritional yeast. I think I kept the power button on too long, since it’s more like a powder now instead of tiny pieces, but it’s still yummy.

  45. Randall A. Little says

    I made this for your vegan Alfredo recipe and it was perfect!! I’ve been vegan for a while,my family is loved it too and it’s super easy to make, I will definently make this for other meals in the future! thank you!

  46. Heather says

    I’ve been seeing this “Vegan Parmesan Cheese” a lot as I try different Minimalist Baker recipes and each time I thought… it just can’t possibly be that good. This was partly due to my lack of experience using nutritional yeast. I was still not so sure about it. Then I FINALLY tried this recipe when I made “The Best Vegan Meatballs” (which were delicious). And I was so PLEASANTLY surprised! It’s really good! (And easy!) It’s always nice to find a recipe that is so quick and versatile – I can see myself using this with a lot of different dishes going forward. Thanks!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you gave it a try and enjoyed it =) Thanks so much for sharing!

  47. Caryn says

    WOW. This is insanely delicious. I’m stunned. I made it tonight to go over zucchini noodles and it’s even better than real parm! There’s now a jar in my fridge and it’s not going to make 3-4 weeks. Not a chance.

  48. David B says

    Sorry! Would have given this 5 stars in my previous comment but didn’t spot the stars until I hit send! (and I don’t see a way to edit my comments) :)

      • Diana says

        This was my first time making this recipe and I really enjoyed it. I love how customizable and easy it is. I ended up adding another tablespoon of nutritional yeast, but it was lovely exactly how it was written. I spent more time cleaning the food processor than actually making the vegan parmesan. If only everything in life were this simple. So perfect! Thank you!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Thanks so much for the lovely review, Diana. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  49. David B says

    Absolutely amazing! New to a vegan lifestyle, I have been missing parmigiana so much. I personally like it better with more nutritional yeast and way more salt and garlic. I felt it made it taste richer and more like the real thing.

  50. Tracy Deakyne says

    Wanted to say just how delicious this is – it’s over the top!! I just added it to a vegan spinach dip and wow, it just took it to a whole new level! Thanks for such an amazing condiment. We will be using over and over again!

  51. Jennifer says

    Absolutely amazing on pasta (and roasted cherubs and garlic …yummm) with an adapted kale chimichurri I’m recently obsessed with having on hand. This was the perfect finishing touch and I am delighted to have such a great recipe! Thank you, this is brilliant.

  52. Brianna Fehrer says

    I made this for your vegan Alfredo recipe and it was perfect!! I’ve been vegan for a while, the rest of my family isn’t but they even loved it! super easy to make, I will definently make this for other meals in the future! thank you!

  53. Emily says

    I was so pleasantly surprised by this recipe! I knew I would like it, but not that I’d like it this much. I followed the recipe exactly and measured everything out and it was spot on. No additions or substitutions necessary. I haven’t written a review for an online recipe in years but I had to write one for this!

      • Nicole says

        Made this in 5 mind and it tasted heavenly. I can finally eat cheese again without any repercussions!

        • Christina says

          This is so good! I was skeptical but it was so so tasty. I’m not even vegan, I just can’t eat dairy right now and I barely noticed I wasn’t eating real Parmesan. Thanks so much for sharing the recipe :)

      • Vani says

        Taste good. Too much salt though. I would probably not add any salt next time or add only 1/4 tsp instead of the 3/4

  54. Jenny says

    This is delicious! I was looking for a Parmesan cheese sub and I was way beyond pleasantly surprised! I’ve made this exactly as it was written and I’ve also made it with a few dashes of red pepper flakes and about a tablespoon of hemp seeds. I loved it both ways.

    I discovered Minimalist Baker in the last year or so and it has become my go to cookbook and website. It has given me confidence in my cooking and I’m having so much fun in my kitchen. Thank you for continuing to create thoughtful, creative, accessible, flexible, and delicious recipes! Keep up the wonderful work. It is much appreciated!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for your kind words and lovely review, Jenny! We’re so glad you enjoy our recipes! xo

  55. Ru B says

    Seriously! Amazing! I’ve started making large batches and bottling to keep. Best cheese replacement ever! So versatile. My 7 year old loves it!

  56. Misha says

    This is out of this world delicious! Really restaurant worthy! I cut the garlic down to 2 large cloves in the pasta recipe and 2 large cloves (cooked) in the sauce recipe. I used daiya cream cheese which is the only one available here. There is no need to blend the cream cheese and spices, just heat it all on low in a sauce pan (saves dishes). I used 1 tbsp lemon juice and added a splash to each plate.

    • Lakin says

      This has been me and my girlfriend’s go-to Parmesan recipe since transitioning to a plant-based diet. It really brings our pastas to the next level. Thank you so much for sharing!

  57. Jackie says

    Followed the recipe exactly and LOVE it. Just so good! My husband has to watch his sodium so next time will make his batch with half the salt. Thanks for a wonderful, easy recipe

  58. Amy says

    To make this even easier, I swapped out the cashews for hemp seeds and used 1tsp garlic salt instead of the separate garlic powder and salt. Just as delicious, tastes about the same, and took 10 seconds to make :)

    • Heather says

      Hi Amy, thanks for that note! My son is allergic to cashews so I was reading the comments to see if there was another option. Did you keep the same amount? Cup for Cup? Or change the amount of hemp seeds? Thank you!

  59. Betsy says

    This vegan parm is WAY better than what I can buy at Whole Foods and so easy to make. I used a vitamix, froze the nuts for about 30-45 minutes, and kept a close eye on the blending, stopping often to shake the contents so that I wouldn’t end up with cashew butter. The ingredients came together quite nicely.

  60. Debra Vanderpoole says

    This recipe is simply amazing!!! We’ve used it to add flavor to spaghetti, popcorn, other vegan sauces, stews, soups, etc.! It lasts a long time in the refrigerator (although we go through every batch fairly quickly!). It has become a must-have on hand staple!! Thank you so very much for the wonderful recipe!!! ?

  61. Kerry Armstrong says

    I just made this in 30 seconds flat.. 5/5 Had it on my 3 minute instantpot spagetti made with whole wheat pasta and red lentils. Fantastic flavour. My new go to.

  62. HyeMi Jung says

    I made this to make cheesy cheetos for my toddler! he absolutely loved it and i did too! Thank you so much :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review. We are so glad you both enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Cathy Mcfarlane says

      Thank you! Thank you for this recipe!! I miss cheese so much (I have developed allergies and end up with horrible sinus infections if I eat it/ any dairy), and didn’t think I would ever find options that really tasted good/ similar to what I used to eat. This is so tasty AND easy. There was major celebration when I made this last night.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      That might be tasty, but it won’t have the same texture. The cashews are just slightly processed in this recipe so they yield a powdery texture.