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    Home » Recipes

    Plant-Based Parmesan Cheese

    Jump to Recipe·Print Recipe

    This Vegan Parmesan is excellent for sprinkling on top of your pasta or pizza. Nutty, cheesy, and super easy to make. And, so close to parmesan cheese your friends may never notice.

    Plant-Based Parmesan Cheese


    I love covering my food in sauces and toppings. One of my “pre” plant-based favorites was spaghetti covered in grated parmesan. But, deciding to ditch the dairy put an end to that and I’m not gonna lie, there was a brief period of grieving. Well, that was the past and all is right in the world once more. Ladies and gentlemen, it is time to make Plant-Based Parmesan Cheese!

    I’ve said it before and I’ll say it again, “cashews are wonderful little things.” There’s so much you can do with them and one of my favorites is to make cheeses and creams. My Game Day Cheese Dip and Cashew Sour Cream are perfect examples.

    Plant-Based Parmesan Cheese


    You only need 4 ingredients and less than 10 minutes of your time for this recipe. And, you thought this whole “plant-based, eating healthy” thing was going to be hard. Shame on you…

    Plant-Based Parmesan Cheese


    What makes this wonderful little topping so “cheesy”? NUTRITIONAL YEAST!  If you’re not familiar with it, now is a perfect time. It will change your life! This stuff is packed with B-vitamins, is full of nutrients and super cheesy.

    Beyond the cashews and nutritional yeast, it’s just a little Italian seasoning and salt and you’re good to go!

    Plant-Based Parmesan Cheese


    Why do I think you’ll love this Plant-Based Parmesan Cheese? Because it’s delicious, savory, super simple to make and CHEESY!

    Sprinkle this stuff on top of your spaghetti, veggie pizza, or better yet, my Easy Vegan Lasagna Rolls with Tofu Ricotta. Pretty amazing!

    Plant-Based Parmesan Cheese


    Be sure and let me know if you make this! Leave a comment; take a picture; post it on Instagram; tag the photo #shaneandsimple; because I want to see your dish. Peace and feast!

    Print
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    Plant-Based Parmesan Cheese

    Plant Based Parmesan Cheese

    ★★★★★

    4.9 from 15 reviews

    Print Recipe

    A simple plant-based parmesan cheese made with raw cashews or almonds, nutritional yeast, a little Italian seasoning, and a pinch of salt. It’s great on top of pastas, pizza, veggies and anything else you can think of.

    • Total Time: 10 minutes
    • Yield: 1 cup 1x

    Ingredients

    Scale
    • 1 cup of raw cashews (or raw almonds)
    • ½ cup nutritional yeast
    • 1 tablespoon Italian seasoning
    • ½ teaspoon salt

    Instructions

    1. Put all the ingredients in a food processor and mix, pulse, mix, pulse until it’s fairly fine and looks like parmesan. If you do want it “chunkier”, blend a little less.

    Equipment

    Cuisinart Food Processor

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    Nutritional Yeast

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    Notes

    *If cashews aren’t your thing, try raw almonds, brazil nuts or even walnuts. Feel the freedom to experiment. *Feel free to adjust the flavors as you go. If you want a more “cheesy” flavor, add a little more nutritional yeast, etc. It’s your world, do what you want! *You can store this in the fridge in an airtight container for a few weeks.

    • Author: Shane Martin
    • Prep Time: 5 minutes
    • Cook Time: 5 minutes
    • Method: Blender
    • Cuisine: Vegan
    • Diet: Vegan

    Nutrition

    • Serving Size: 1 Tbsp
    • Calories: 54
    • Sugar: 0.5 g
    • Sodium: 68.4 mg
    • Fat: 3.7 g
    • Carbohydrates: 3.2 g
    • Fiber: 0.6 g
    • Protein: 2.4 g
    • Cholesterol: 0 mg

    Keywords: vegan parmesan, plant-based parmesan, parmesan cheese, vegan parmesan cheese, raw vegan

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    Plant-Based Parmesan Cheese
    « How To Make Cashew Sour Cream
    Becoming A Plant-Based Family »

    Reader Interactions

    Comments

    1. Emily

      September 23, 2022 at 2:50 am

      Very good topping! May I yet share one suggestion?
      I had made a very similar recipe, before, that called for just a few drops of lemon juice (so little you hardly notice), then let it dry a bit before filling in a jar.
      Just adds a little extra tang, maybe some of you might have fun to try it out, for a change.

      ★★★★★

      Reply
    2. Patricia G

      April 09, 2022 at 4:21 am

      Hi;

      I actually heard of this a long time ago, using pumpkin seeds. Works great, and a great aprinkle on salads, etc.

      I tried the cashew version and find I prefer the other – the cashew is too bland somehow.

      ★★★★

      Reply
    3. Sharon Fiocca

      October 05, 2021 at 4:47 pm

      Can’t use nutritional yeast so what can I use in place.

      Reply
      • Shane Martin

        November 03, 2021 at 5:04 pm

        I’m sorry, Sharon. Sadly, there is no sub for nooch.

        Reply
    4. Rebecca E Davidson

      November 25, 2020 at 7:02 pm

      Hi Shane! Made this to go with the spinach & artichoke dip today! Huge hit in my home!

      What nutritional yeast do you recommend for great flavor? I haven’t really found one I like a whole bunch yet, thank you!

      ★★★★★

      Reply
      • Shane Martin

        November 26, 2020 at 10:52 am

        THAT IS AWESOME!!! Thank you for taking the time to reach out. It means so much!

        Reply
    5. Colleen

      October 27, 2020 at 2:39 pm

      Love this! It’s delicious, and so easy to make. Can’t wait to try it on your Mac and cheese! I’m allergic to nuts, so I used raw sunflower seeds. It worked great. I made a large batch and put it in a Ball jar in the fridge. Do you think if will last for 4 weeks? I’d like to use it on some of my Thanksgiving recipes.

      Reply
      • Emily

        November 09, 2020 at 11:46 am

        Hey Colleen, I make a batch about once a month or so since it’s just Hubby and I, and it still tastes amazing! Just make sure to keep it in the fridge with a proper lid that seals. Since I used up all my regular (actual) parmesan cheese before going fully plant based, I found out that making a batch and a 1/2 will fill the 8 oz shaker that had the actual parm cheese in it and last a nice long time.

        ★★★★★

        Reply
    6. Maryo

      September 06, 2020 at 7:31 pm

      I made this tonight for the first time. I am not vegan but it tastes delicious to me. Not exactly Parmesan but just as good. My vegan son loved it I can tell I will be making this many times. Instead of straight nutritional yeast on vegan spaghetti we will use this instead.. Wish I would have found this recipe sooner! Thank you Shane. You have so many delicious recipes.

      Reply
      • Shane Martin

        September 06, 2020 at 8:06 pm

        Thank you, Maryo!

        Reply
    7. Marge Teilhaber

      July 11, 2020 at 1:37 am

      Love this! I put a lot on a large bowl of a stew that I make frequently of DIY broth with tons of seasoning as the liquid for a grain pot cooked with spices (oat groats), beans cooked with spices (black-eyed peas), caramelized onions & mushrooms, and garlic. But still it needs SOMETHING. Sometimes I mix in a few tablespoons of dijon mustard or Trader Joe aioli, But tonight was Shane’s vegan parm and it is GOOOOOOOOD! Pretty sure that I’m fuller due to the nuts. The only tweak was 1/4t salt. I have a no-salt italian seasoning and maybe I’ll up that next time. Love it, Shane!

      ★★★★★

      Reply
      • Shane Martin

        July 11, 2020 at 9:22 am

        Thank you!

        Reply
        • Sunny247

          June 19, 2021 at 3:55 pm

          Hi Shane

          Just as you said took like 4 to 5 minutes!!! Had everything in the pantry 🙂 Does this have to stay in the fridge or can it sit on the counter? Thanks so much ! Now let me whoop up this dish!

          Reply
          • Shane Martin

            June 19, 2021 at 11:04 pm

            Great! I usually put it in the fridge but as long as you keep in an airtight container it can sit out at room temp. as well.

            Reply
    8. Mary

      July 10, 2020 at 10:14 pm

      Would this work in a blender? I don’t have a food processor. This is a problem for me with a lot of recipes.

      Reply
      • Shane Martin

        July 11, 2020 at 9:19 am

        Yes, you can totally use a blender. Start slow and increase speed. And, you might have to stop occasionally and shake, but that’s normal.

        Reply
    9. Qweenie

      July 10, 2020 at 6:36 pm

      I made this today and sprinkled some of it on top of the pasta veggie dish I had for dinner. It tastes pretty good. I halved the recipe and still ended up with quite a bit. I was able to fill an 8 ounce maaon jar with an additional 2 spoonfuls left over. As for the time it took to whip this up, it literally took all of a few seconds…two to three pusles in my food processor.

      My only critique is that I found the amount of nooch (nutritional yeast) to be a bit much and I actuallly happen to like nooch, but I found that the nooch overpowered all of the other ingredients. So next time I will cut the amount of nooch in half and then add more, if necessary, based on my taste.

      All in all, this is a good recipe for vegan parmasean. 👍

      ★★★★

      Reply
    10. Emily

      April 24, 2020 at 7:49 pm

      Love this stuff – 2nd time we’ve made it – and my Hubby actually made it this time !

      ★★★★★

      Reply
      • Shane Martin

        April 28, 2020 at 10:18 pm

        NICE.

        Reply
    11. Barbara Martino

      April 13, 2020 at 12:12 pm

      Love everything about this recipe! The simplicity of preparation, the taste and versatility and……cashews! Need I say more?

      ★★★★★

      Reply
      • Shane Martin

        April 13, 2020 at 6:32 pm

        Thank you so much, Barbara! Blessings.

        Reply
    12. Julie

      April 12, 2020 at 5:36 pm

      This is so delicious! I made it today for your lasagna tonight. It is so good! Better than any other I’ve made. I now go first to your recipes when I want a guaranteed wonderful meal! Thanks

      ★★★★★

      Reply
      • Shane Martin

        April 13, 2020 at 6:33 pm

        Wow, thanks, Julie! So glad you enjoyed it.

        Reply
    13. Nicole Willis

      April 05, 2020 at 12:36 pm

      Nailed it! Obviously, this doesn’t taste just like Parmesan…. but it is an excellent substitute. It is also the third version of this I have tried from different food blogs, and it is the best for my personal taste. The Italian seasoning really is a great addition. Thank you so much for keeping these delicious recipes so simple!

      ★★★★★

      Reply
      • Shane Martin

        April 06, 2020 at 6:41 pm

        Thank you, Nicole!

        Reply
    14. Elizabeth

      February 29, 2020 at 5:24 pm

      Thanks! I looked up Anthony’s nutritional yeast from the picture (you link sends you to Bob’s Red mill). I was so excited to see that Anthony’s has an unfortified nutritional yeast!!

      The more I find out about my health issues, the smarter I need to be. Due to a relatively common genetic mutation, my body can’t process folic acid (synthetic); only methyl-folate (the active form). Neither can it process cyanocobalaman (B12), only methylcobalamon (the methylated form).

      Mine just came in and I am looking forward to trying it in this recipe and my tofu scramble. 🙂 I really missed parm!! Excited to try it.

      ★★★★★

      Reply
      • Shane Martin

        February 29, 2020 at 8:18 pm

        Ohhhh, thank you, Elizabeth for letting me know! And, I’m sorry to hear about your issue with B12. I hope you enjoy the recipe. Blessings.

        Reply
      • Colleen

        September 14, 2020 at 11:02 pm

        Elizabeth, thank you for this tip! I have the same mutation (I’m guessing). Can you please provide me with more info on this? My doc recently tested my levels and they were off the chart high – I’m guessing because of nutritional yeast! Do you have any info about this I can read? Thanks!

        Reply
    15. Rebekah Jones

      February 20, 2020 at 1:01 pm

      Hi Shane! Love, love, love your recipes! Is there something I could use to replace nutritional yeast. I don’t REALLY don’t like it! Thanks! Rebekah

      Reply
      • Shane Martin

        February 21, 2020 at 3:49 pm

        Hi, Rebekah! And, thank you so much. Unfortunately, nutritional yeast doesn’t really have a substitute. You could try just grinding up the nuts with the spices. I know some people who have done that and really enjoy it.

        Reply
    16. S Moran

      December 31, 2019 at 8:51 am

      OK we are brand new to plant based. A new venture for 2020. Parmesan (or lack of) was going to be my challenge, as it was my low fat – go to for everything. I’m encouraged to find your recipe. Hoping the fat content isn’t too high. Looks easy enough tho! Thanks

      Reply
      • Shane Martin

        December 31, 2019 at 10:49 am

        Thank you and hope you enjoy it. Happy New Year!

        Reply
    17. Suzie

      August 06, 2019 at 4:05 pm

      I cannot thank you enough for your recipes, they taste good and are really so simple. I love you encourage us to change it to fit our taste. (I would do it anyway, but it’s good to know you don’t get offended)

      ★★★★★

      Reply
      • Shane Martin

        August 06, 2019 at 8:34 pm

        LOL! Suzie, I love this message. It encourages me so much. First, I’m thankful and honored you love the recipes. But, I’m even more excited you make things fit to your liking. That’s what it’s all about. And, really…us food bloggers are just taking things we like and making it our own. We should be encouraging others to do the same. Peace and blessings.

        ★★★★★

        Reply
    18. Barbara Wrigley

      January 18, 2019 at 7:13 am

      Hi Shane, I think your recipes are fantastic. Thankyou for sharing with us. I live in the UK so best wishes from a cold winter day.

      Reply
      • Shane Martin

        January 18, 2019 at 8:36 am

        Thank you, Barbara! I hope to get to the UK soon. One of my favorite places. Blessings!

        Reply
    19. Roger Whight

      September 02, 2018 at 8:32 pm

      This is absolutely delicious. So popular in my house that as soon as one batch is finished, I make another.

      ★★★★★

      Reply
      • Shane Martin

        September 02, 2018 at 9:18 pm

        Haha! Thanks, Roger. I know exactly what you mean. 🙂

        Reply
    20. Michael

      February 26, 2018 at 3:14 pm

      Great idea and tasty!

      ★★★★★

      Reply

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