How To Make Vegan Parmesan Cheese

GFVGVDFNS
Jump to 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
4.93 from 303 votes
Prep Time 5minutes
Total Time 5minutes
Servings 16(1-Tbsp servings)
Course Cheese, Vegan
Cuisine Gluten-Free, Vegan
Freezer Friendly 3 months
Does it keep? 3-4 Weeks

Ingredients

  • 3/4cupraw cashews
  • 3Tbspnutritional yeast
  • 3/4tspsea salt
  • 1/4tspgarlic powder

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: 1one-Tbsp servingsCalories: 44Carbohydrates: 3gProtein: 1.8gFat: 3gSaturated Fat: 0.6gTrans Fat: 0gCholesterol: 0mgSodium: 92mgFiber: 0.7g

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

Reader Interactions

Leave a Comment & Rating! Cancel reply

  1. Nicsays

    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!

    Reply
    • Support @ Minimalist Bakersays

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

      Reply
  2. Sheenasays

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

    Reply
    • Support @ Minimalist Bakersays

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

      Reply
    • Support @ Minimalist Bakersays

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

      Reply
  3. Josays

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

    Reply
    • Support @ Minimalist Bakersays

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

      Reply
  4. Monicasays

    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?

    Reply
  5. Carolsays

    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.

    Reply
    • Support @ Minimalist Bakersays

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

      Reply
  6. Emilysays

    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.

    Reply
    • Support @ Minimalist Bakersays

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

      Reply
    • Shannon lynnsays

      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…

      Reply
  7. Robertsays

    Should this be stored in the Fridge or Freezer due to having raw cashews as an ingredient?

    Reply
  8. Alixsays

    I tried it on a vegan pizza and everyone loved it! I just thought it was a bit too salty.

    Reply
  9. Petrasays

    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!

    Reply
  10. Hollysays

    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.

    Reply
  11. Purna Rodmansays

    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.

    Reply
  12. Joansays

    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

    Reply
  13. Sarahsays

    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.

    Reply
    • Support @ Minimalist Bakersays

      Whoop! We’re so glad it was enjoyed by the whole family! Thank you for sharing, Sarah! xo

      Reply
    • Donna Genovasays

      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!!

      Reply
  14. Leannasays

    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!!

    Reply
    • Support @ Minimalist Bakersays

      Yay! So glad you enjoy this recipe, Leanna. Thanks so much for the great review!

      Reply
  15. Bridgetsays

    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.

    Reply
    • Support @ Minimalist Bakersays

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

      Reply
  16. Sandrasays

    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!

    Reply
    • Support @ Minimalist Bakersays

      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!

      Reply
      • Melodysays

        I don’t have any cashews on hand at the moment. Have you used almonds to make this with good results? I have lots of almonds!

        Reply
  17. Debrasays

    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!

    Reply
  18. Delphinesays

    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!

    Reply
    • Support @ Minimalist Bakersays

      Yay! Thanks so much for the review and kind words, Delphine. We love it too!

      Reply
  19. Kristensays

    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!

    Reply
  20. Juliesays

    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.

    Reply
  21. Ssays

    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!

    Reply
  22. Leesays

    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.

    Reply
    • Emmasays

      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.

      Reply
  23. Veritysays

    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.

    Reply
    • Support @ Minimalist Bakersays

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

      Reply
  24. Ronald McCoysays

    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!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it! Thanks for giving it a try and leaving a review!

      Reply
      • Karasays

        This was amazing. I didn’t miss real Parmesan at all and maybe even like this better. Used it to sprinkle on top of our spaghetti tonight! Delicious 😋

        Reply
        • Support @ Minimalist Bakersays

          Woohoo! We’re so glad you enjoyed it, Kara. Thank you for the lovely review! xo

          Reply
    • Support @ Minimalist Bakersays

      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

      Reply
    • Dawnsays

      I’m sensitive to cashews, could you make this with almonds or another type of nut?

      Reply
      • Support @ Minimalist Bakersays

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

        Reply
    • Susansays

      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.

      Reply
  25. Mbsays

    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

    Reply
    • Support @ Minimalist Bakersays

      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!

      Reply
    • Rebeccasays

      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!

      Reply
  26. Abbysays

    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.

    Reply
    • Support @ Minimalist Bakersays

      Aw, yay! We’re so glad you enjoy it, Abby! Thanks for sharing! xo

      Reply
      • Kylenesays

        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??

        Reply
        • Support @ Minimalist Bakersays

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

          Reply
          • Support @ Minimalist Bakersays

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

    • Sarah Cooksays

      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!

      Reply
      • Support @ Minimalist Bakersays

        Amazing! Thanks for the kind review, Sarah. We do love our vegan parm! xo

        Reply
  27. Bresays

    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!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoy it, Bre! Thanks so much for sharing! xo

      Reply
  28. Screaming Jaysays

    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.

    Reply
  29. Lisasays

    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

    Reply
      • Hannahsays

        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.

        Reply
        • Support @ Minimalist Bakersays

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

          Reply
  30. Gabrielasays

    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!

    Reply
    • Support @ Minimalist Bakersays

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

      Reply
  31. Rodneysays

    Hi
    Looks super tasty and I’m going to try, my question is how does it go by roasting the cashews first?

    Reply
    • Dana @ Minimalist Bakersays

      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!

      Reply
  32. Aprilsays

    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

    Reply
    • Shannonsays

      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!!

      Reply
    • Thuyduongsays

      My baby is 17 months old, can use it? Can you share recipes for kids? thank you

      Reply
      • Support @ Minimalist Bakersays

        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.

        Reply
    • Support @ Minimalist Bakersays

      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

      Reply
  33. kitcheniestsays

    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!

    Reply
      • Katesays

        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

        Reply
    • Patricksays

      Best to make a double batch and store in the freezer. A staple for anyone planning on going WFPB.

      Reply
    • Heidisays

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

      Reply
      • Dana @ Minimalist Bakersays

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

        Reply
      • Anniesays

        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!

        Reply
    • Support @ Minimalist Bakersays

      Hi Martha, no, it doesn’t melt, but it would be delicious sprinkled on top! We’d suggest this recipe for more of a melty consistency. Hope that helps!

      Reply
  34. kimsays

    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!!

    Reply
  35. Mariesays

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

    Reply
  36. Patricksays

    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.

    Reply
  37. Karensays

    Hi,
    I would love to try the vegan Parmesan but can’t have cashews. What alternatives would you suggest?
    Thanks

    Reply
    • Support @ Minimalist Bakersays

      Hi Lucile, we don’t think that would work. But let us know if you try it.

      Reply
    • Charliesays

      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.

      Reply
  38. Maureensays

    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.

    Reply
  39. Sarahsays

    Just made this with toasted walnuts and added in some paprika and it is BANGIN’! Thank you for the recipe!

    Reply
  40. Annettesays

    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.

    Reply
    • Support @ Minimalist Bakersays

      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!

      Reply
    • Chrissays

      Wow – you take a star off because you can’t change your own printer settings? Seems pretty unfair to me.

      Reply
    • Tinasays

      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!

      Reply
      • Support @ Minimalist Bakersays

        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!

        Reply
  41. Clairesays

    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.

    Reply
  42. Randall A. Littlesays

    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!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you and your family enjoyed it, Randall! Thanks so much for sharing!

      Reply
  43. Heathersays

    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!!

    Reply
    • Support @ Minimalist Bakersays

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

      Reply
  44. Connie Moultroupsays

    Oh My!!!!! The very best stuff on earth!!!! It’s actually VEGAN CRACK!!!! Thank you!!!!

    Reply
    • Support @ Minimalist Bakersays

      Whoop! We’re so glad you enjoy it, Connie! Thanks so much for the lovely review!

      Reply
      • Emilysays

        This recipe works really well with raw almonds too! I almost never have cashews because they’re expensive but I tried it with almonds and it’s such a perfect texture and flavor.

        Reply
  45. Carynsays

    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.

    Reply
  46. David Bsays

    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) :)

    Reply
      • Dianasays

        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!

        Reply
        • Support @ Minimalist Bakersays

          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

          Reply
  47. David Bsays

    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.

    Reply
  48. Tracy Deakynesays

    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!

    Reply
  49. Jennifersays

    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.

    Reply
  50. Brianna Fehrersays

    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!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Brianna! Thanks so much for the lovely review!

      Reply
  51. Emilysays

    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!

    Reply
    • Support @ Minimalist Bakersays

      Yay! We’re so glad you enjoyed it, Emily! Thank you so much for the lovely review! xo

      Reply
      • Nicolesays

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

        Reply
        • Christinasays

          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 :)

          Reply
      • Vanisays

        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

        Reply
  52. Jennysays

    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!

    Reply
    • Support @ Minimalist Bakersays

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

      Reply
  53. Ru Bsays

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

    Reply
  54. Mishasays

    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.

    Reply
    • Lakinsays

      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!

      Reply
  55. Jackiesays

    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

    Reply
  56. Amysays

    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 :)

    Reply
    • Heathersays

      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!

      Reply
  57. Betsysays

    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.

    Reply
  58. Debra Vanderpoolesays

    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!!! ?

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Debra! We’re so glad you enjoy it!

      Reply
  59. Kerry Armstrongsays

    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.

    Reply
  60. HyeMi Jungsays

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

    Reply
    • Support @ Minimalist Bakersays

      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

      Reply
    • Cathy Mcfarlanesays

      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.

      Reply
    • Support @ Minimalist Bakersays

      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.

      Reply
  61. Nazeesays

    I made this today!!! It’s tastes amazing!!!! Can I leave it outside or have to be refrigerated? Can’t wait to use this on pasta!!

    Reply
    • Support @ Minimalist Bakersays

      We recommend refrigerating, but it should be okay for about 1 week at room temperature.

      Reply
  62. Louisesays

    This recipe was sooo simple and will be a forever ever staple from now on! I sprinkled some on baked zucchini, delicious! Thank you!

    Reply
  63. Sheenasays

    This is amazing! Thank you so much for sharing this! I made this tonight to have with pasta, I couldn’t stop “taste testing” it ?

    Reply
  64. Yolandasays

    I unfortunately stepped away only for a split second (used my Nutri Bullet), and upon my return it’s paste! That’s the last of my cashews. What can I do to achieve that powdery texture?

    Reply
    • Dana @ Minimalist Bakersays

      I’d say you have to start over, OR add this in to another batch that’s more powdery.

      Reply
      • Helensays

        O M G. I made this last night, it’s delicious. It hits a little note of nostalgia of using the parmesan in the canister with the green lid my mom would get when I was a kid (was that even cheese?). ❤️
        I used my bullet blender and just pulsed a few times, making sure all the cashews were broken up.

        Reply
  65. Kenesia stillsays

    After the parm cheese has been taken out the freezer, can it be placed back in freezer if it coming close to the 3-4 week expiration?

    Reply
  66. Miss Jaysays

    Kia ora from Aotearoa New Zealand! Dana this is the real deal! I’m so glad that the recipe works with sunflower seeds because we are going to be main lining this! I think I had a little under the 3/4C cashews so my first attempt was a little bit more powdery than I expected, but we’re here for powder that tastes like cheese and is waaaaay better for both us and our planet. Thanks for all your efforts ♡

    Reply
  67. Jocelynsays

    Hi! I can’t eat cashews – would other nuts work? I saw a comment about 1/2 pistachios and 1/2 cashews but not sure if a full sub would work?

    Reply
  68. Koraleesays

    This is so delicious! Thank you! I am newly vegan and have been lamenting the loss of cheese. This is so good and isn’t made with odd oils or other processed items.

    I am used to a very low salt diet so reduced the the salt a little for taste, but otherwise followed the recipe.

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Koralee. 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

      Reply
  69. Hayleysays

    First time making this and omg I am amazed. The balance of salt, garlic and savoury is perfect and I’m so excited to put this on everything ?

    Reply
  70. biancasays

    So delicious and easy! Will make again and again. I used my Vitamix (5200), but will defer back to my food processor next time. I was concerned it was going to turn to paste before it ground up to my satisfaction.

    Reply
  71. Haleysays

    I was wondering about the safety of using raw cashews.. I didnt have time to read every comment to see if this has been asked already..but aren’t raw cashews poisonous? Does the processing somehow negate that issue? Everything I’ve read says they need to be soaked first

    Reply
    • Support @ Minimalist Bakersays

      Hi Haley, raw cashews purchased from the grocery store are not poisonous. They have been steamed. Hope that helps!

      Reply
    • Alejandrosays

      Oh my God, I just did this recipe and it totally blew my mind, if I keep finding recipes like these I’ll become vegan a 100%. I did use some peanuts because didn’t have the portion mentioned here and it works great, I little bit salty because the peanuts had some already, but next time I’ll know, thank for this recipe!! Love and happiness to whomever comes across this notes

      Reply
      • Support @ Minimalist Bakersays

        Thanks so much for the lovely review, Alejandro. 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

        Reply
  72. Almasays

    I never knew there was a substitute for Parm cheese since I recently turned Vegan about 9 mo.’s now… SO GLAD I FOUND YOUR WEBSITE! This recipe is FANTASTIC! I use it all the time! All Your recipes are GREAT! Thank You, Thank You, Thank You!! I never knew there were other recipes for parm cheese as well but not crazy about Brazil nuts… (will experiment), but will try your ricotta cheese & others. I’m amazed there are vegan recipes for all the cheeses! I’m excited to try these! Again, thank you!!!!!

    Reply
    • Support @ Minimalist Bakersays

      Aww, thanks so much for your kind words and lovely review, Alma! We’re so glad you enjoy it! Happy cooking!

      Reply
  73. Alansays

    I made a double batch of this and actually like it better than how I remember parmesan cheese. It’s tastier, yet less salty and not greasy.

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Alan. 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

      Reply
  74. Anna Coltonsays

    This is so good! I made it to go with pasta and cauliflower sauce. I can’t wait to try it on roasted broccoli.

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Anna. 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

      Reply
  75. Valeriesays

    I was just wondering if you know an ingredient I could sub for the cashews. I’m trying to make a cheesy recipe for my family, but my mother is rather allergic to cashews. I was thinking macadamia nuts. Would this work?

    Reply
  76. Terresays

    This parmesan cheese is a staple in our house. I’ve made it dozens of times and shared the recipe with friends and my vegan potluck group – all credit to you, Dana.

    SUGGESTION:

    FREEZE THE NUTS. This makes it so much easier to make the parmesan granular without risking it turning to cashew butter or even needing to be scraped down from the sides.

    I use a NutriBullet now instead of my high-end blender, as it’s just so much easier to handle. I double the recipe and then make it twice so the parmesan fits into some 8oz containers with shaker tops that I had washed out and saved.

    I have a big container of cashews that live in the freezer. If I need to soak them for coffee creamer or whatever, I’ll take them out the night before OR pour boiling water over them.

    Reply
  77. Amandasays

    Simple, easy, and a perfect alternative! I had all the ingredients at home so it only took a few minutes. It even “melts” in to warm pasta. So tasty.

    Reply
    • Dana @ Minimalist Bakersays

      Lovely! Thanks for sharing, Amanda! Next time would you mind adding a rating to your review? It’s super helpful for us and other readers! xo

      Reply
    • Amanda Adriana Nurdinsays

      so easy, so cheesy, and yes, it melts!
      I guess nobody notices it’s actually vegan. Thanks Dana!

      Reply
  78. Sarahsays

    Love this! I think it’s *even better* with blanched, skin-removed almonds, than cashews. I don’t really understand why vegan cheese substitutes always call for cashews—to my taste, they’re too sweet and they distract from the savory vibe cheese is supposed to have. So I blanched almonds in boiling water for 1 minute, then pulled all the skins off. Let them cool, and proceeded with the recipe. My whole family loves this, and one of the dairy-eaters always reaches for this parm for his pasta, even when the regular stuff is on the table.

    Reply
    • Dana @ Minimalist Bakersays

      Usually from the bulk bin, or Bragg’s. But a new-to-me brand is Sari Foods. I use large flake in general.

      Reply
  79. Betinasays

    OMG… what can i say? I thought I would never found a substitute for Parmesan cheese that would taste like Parmesan cheese. This is it. Here it is. So simple, so quick, soooo tasty.

    Reply
  80. Wendi Abeberrysays

    I have been making this recipe for about 2 years, I don’t remember where I got it from originally, but it’s great. And it keeps FOREVER in a small sealed container in the fridge. I’ve made it in a blended, a vitamix and even my old Magimix. All good. Just be careful to not over mix.

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Wendy. We are so glad you enjoy 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

      Reply
  81. Conniesays

    I made this recipe and it all ‘clumped’ together. I only have a Magic Bullet to work with at this time. Is there any way to make it “grainier”? I just reread directions and saw that it should be “pulsed”. Maybe I can get to a better texture with my daughter’s blender (it has pulse setting). Any suggestions?

    Reply
    • Support @ Minimalist Bakersays

      Hi Connie, hmm we aren’t sure what happened! Was there any moisture in the container? That would be our best guess! Otherwise, which blade did you use?

      Reply
      • LooHooSchu2says

        The best way I know of to prevent ‘clumping’ of anything is by using 1/2 of a saltine, or a few dry rice grains, in the container it is going to be stored in. it will absorb the extra moisture.

        Reply
    • SDsays

      Had exactly the same problem with my Magic Bullet! And I made sure that there was no moisture in the container… :(

      Reply
      • Dana @ Minimalist Bakersays

        So this recipe happens VERY quickly. If you keep the parmesan blending for more than a few seconds, it will clump because the natural oils make it start clumping together and it’ll start turning into nut butter. SO, when using a magic bullet (which works great, btw!) simply pulse for 1 minute and then remove from the base and shake. Repeat until a powdery texture is achieved! Hopefully that helps, Connie and SD!

        Reply
      • diana smartsays

        me, too. But second batch was great. But, wondering if I can dry it out and recrumble it or does anyone have suggestion on using garlic nut butter?

        Reply
        • Andrew Colvinsays

          Dry it out in the oven for a short bit. Add more nooch as well. You could even add a touch of corn starch.

          Or, turn it into butter and use on bread or in pastas!

          Reply
  82. Corasays

    Made it for the first time tonight. Loved it on my pasta! Simple & quick – yay! Thank you!

    Reply
  83. domsays

    new vegan here, and i just made this. uuuuuhhhhh-maaaaa-zzaaaannnggg, people!!!! used it to top a zucchini noodle dish. uuuuhhhh-maaaa-zaaaannggg, people!!! this is the reason i got a food processor (and i am noooott sorry).

    uuuhhhhh-maaaaa-zzaaaannnngggg.

    Reply
  84. Pamsays

    My husband and I hadn’t had pizza in months. Sadly I wondered how a veggie pizza would go over with homemade whole wheat crust, homemade sauce, veggies and NO cheese. Pizza is all about the cheese, right? Enter your vegan parmesan cheese recipe. I was so doubtful as I sprinkled it over the sauce and again on top. I CAN’T BELIEVE cashews, salt, garlic powder and nutritional yeast can taste this good and taste so much like REAL parmesan! Our pizza was a hit with both of us and tonight I made a casserole with pasta sauce and veggies topped with your Magical Vegan Parmesan!!! I just LOVE it and will be confident serving it to my eyebrow raising carnivore friends?

    Reply
    • Support @ Minimalist Bakersays

      So glad to hear you enjoyed this recipe on your pizza, Pam! Thanks for the lovely review!

      Reply
    • Dianasays

      I blew it, too, making with magic bullet. But, read comments and did redo with food processer. I added a bit more Himalayan salt and it tastes great. Veggie pizza tonight!

      Reply
  85. Luciasays

    I must say I was a cheese devoted for my entire life, so it was a hard turn when I decided to go vegan. I thought it was just a life of privations, but I recently found your blog and now it just feels it’s all about creative cooking. This recipe is great, quick to make (about 5 min counting the cleaning of the supplies) and it yields several servings. It tastes delicious and makes my life a little bit better, which is all you need from a recipe.

    Reply
  86. C. Goldensays

    I like roasting nuts. Any problem if cashews aren’t raw? I looked for an answer to this but Comments section is pages long!
    I’ll try this anyway. Has to be good!

    Reply
    • Support @ Minimalist Bakersays

      We think so! Let us know if you give that a try! For future reference, if you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words in the post and comments. Hope that helps!

      Reply
    • GARsays

      I replace the cashews with sunflower seeds and pepitas because I prefer the taste. I do 1/4 cup of each and then do the last 1/4 cup as a combo of each.

      Reply
  87. Carol Amatosays

    I’m so glad I decided to google how to make my own vegan “Parmesan.” I found this recipe and saved myself $50 buying it ready made online! It’s perfect! Now I can enjoy pasta again. ?

    Reply
  88. JWoodsays

    I doubled the garlic and added 1/4 teaspoon of ground mustard, 1/4 teaspoon onion powder, and 1/2 teaspoon of vinegar to make it a little more sticky (it was like a powder before). It is delicious!

    Reply
  89. Christinasays

    This stuff is sooo good that my 2 year old eats it with a spoon, straight out of the container I keep it in!

    Reply
  90. Priscillasays

    Just wondering if anyone has attempted making this with roasted lightly salted cashews. I had intended to make this tomorrow night, but my husband accidentally bought the roasted salted cashews…misunderstanding that I had asked him to get raw.

    Reply
    • Andrew Colvinsays

      I don’t use raw. You simply use less salt if they are roasted salted cashews. Also, you want to be careful on the pulsing as to avoid turning it into butter. I actually prefer the roasted unsalted cashews.

      Reply
    • Support @ Minimalist Bakersays

      Hi Alexis! We store ours in the fridge for freshness if I’m keeping it for longer than a few days. It should stay for up to a month! Maybe longer :D

      Reply
  91. Pattisays

    So delicious and the best comfort food! I made it twice: once with Toffutti and a second time with Kite Hill cream cheese. The Toffutti made the pasta a lot creamier. Be sure to let the almond milk sit in the pan for longer if you want a creamier cheese sauce.

    Reply
  92. Tracy Haynessays

    I just made my second batch of this after we couldn’t eat the first one fast enough! It’s truly delicious and we sprinkled it on anything from pasta to potatoes to soup. This time around I made a double batch. We enjoyed this so much more than any of the vegan parmesan we’ve bought. I’ll never buy them again, not when this is so yummy and easy to make. Thanks for the recipe!

    Reply
  93. Patricia Gianneliasays

    Didn’t have time to read all the comments, but I use pumpkin seeds instead of the cashews for a nut-free version. Also, when buying nutritional yeast look for “Red Star” or equivalent – it is even higher in B12 than regular NT

    Reply
  94. Amy-in-the-UKsays

    What a revelation! Made this for pizza tonight, as dairy really doesn’t agree with me any more. I used pine nuts as my husband is nut-intolerant and it was so nice, although I will add less salt next time. When cooked, it was kind of creamy tasting and so flavoursome. Totally made up for the lack of dairy. I’ve tried bean based ‘cheese’ sauces before but this will now be my go to replacement – and I’ve got plenty left in the fridge! Thanks for a great recipe

    Reply
  95. Alexsays

    Loved the recipe, but it still tasted a bit sweet, so I added about another 2 Tbsp nutritional yeast and 1.5 Tbsp of lemon juice. It gives the ‘cheese’ some parm-y bite!

    Reply
  96. Debisays

    Greetings from Michigan!
    Love this recipe. To make it even easier, I used almond meal. I just dumped everything in a jar, put a lid on it, and shook it until everything was mixed. Yummy!

    Reply
  97. Jillsays

    i have a salt question:
    my sea salt is ‘Redmond ancient fine sea salt’. (from Utah)
    i just made a batch of this ‘cheese’ and it’s pretty salty, but i think it’s supposed to be?
    I usually cook with kosher salt and i’ve read not all salts are the same.
    Just curious if your sea salt is super fine like mine or more like the texture of kosher salt.
    Thanks!

    Reply
  98. Kasandrasays

    I love this recipe! Made it for the vegan meatballs and it had so much flavor between the nutritional yeast, garlic, and salt! Will definitely make again :)

    Reply
  99. Carolynsays

    I just have to tell you I just made this… and it’s really good! I’ve recently decided to stop eating dairy and Parmesan cheese was basically like my favorite thing. I’m so excited to try some of your other recipes!

    Reply
  100. Megsays

    Absolutely delicious. Even my non vegan family members loved it! This is something I’m always going to have in the fridge.

    Reply
  101. Kaylynnsays

    YUMMMMM! This turned out so good. I originally made up a batch of this to use with your recipe for Eggplant Parmesan, but I have already found many other uses for it, including what might be my favorite- sprinkled on avo toast!!! I don’t ever want to run out of this stuff.

    Reply
  102. Katie Marchsays

    I made this in addition to your vegan Alfredo sauce.. holy yum!! So so good! Suffering with allergies to all sorts of things, and it’s so wonderful trying out your recipes and falling in love with ‘cheesy pasta’ dishes again!! Question.. what is the best way to keep the left over vegan Parmesan, and how long will it keep? Fridge or freezer?
    Thank you!!
    Katie

    Reply
    • Mary Gsays

      This is super easy to make and is delicious! I made it for the second time today and this time added some hemp seeds after it was blended. My non vegan husband actually requested it!!

      Reply
  103. Annasays

    HOLY SMOKES. This stuff is no joke, it’s so good!! Just made it for the first time and I can hardly stop eating it.

    Reply
  104. Sadie McElrathsays

    I make this all the time and love it! I leave out the salt and don’t even notice. Sometimes I sub some pumpkin seeds for part of the cashews. My family also lives zero-waste, so I love that I can buy everything in the recipe from the bulk bins. Thanks for creating such a great recipe!

    Reply
  105. Cindysays

    Wow! the only food I have missed transitioning to a WFPB lifestyle is my cheese especially over pasta and in other recipes. Thank you so much.

    Reply
  106. annesays

    Thank you so much! I have been giving everyone this recipe! I absolutely LOVE cheese and it has been so hard to give it up. All the cheese stuff I have tried tastes horrible so I would just do without but I thought I would give it one last try with your recipe since I had some raw cashews laying around. This is wonderful!!!! Granted it is not exactly like the real stuff but it has a fantastic taste on its own and it makes my plain pasta sauce not only edible but delish! Thank you again, I look forward to trying your other recipes.

    Reply
  107. Edith-Nicole Cameronsays

    For those who are nut free, a mix of 1/2 cup hemp seeds and 1/4 cup pepitas worked as a great substitute for cashews. This is delicious!

    Reply
  108. Beth Hanlonsays

    The ABSOLUTE BEST. A staple I make over and over again. Cashews are my fav, but I have also done walnuts and almonds, both delicious. Adds such an amazing flavour to everything.

    Reply
  109. Melissasays

    This recipe is fantastic even my 8month old baby loved it! Thank you for making vegan recipes that are easy and simple.

    Reply
  110. Cicisays

    It is crazy how tasty this recipe is! I am ashamed that I didn’t try to make it earlier! I am in love.

    Reply
  111. Scottsays

    Thank you Dana, I was looking for something to add some flavour to my pizza in addition to nutritional yeast

    Reply
  112. Erin Mae Spradlingsays

    I found this so simple and easy. It taste very similar to grated Parmesan but more nutritious!

    Reply
  113. Heathersays

    I’ve made this multiple times and it is delicious. However! I much prefer substituting raw walnuts for the cashews. For my palate it is SO much better! Buttery and salty and umami…

    Reply
  114. Marleesays

    Dana- perfect recipe! I’ve been using it for weeks and love it, thanks for making it so simple!

    Reply
  115. CAROLINEsays

    This is a great recipe, tasty and easy to put together on a weeknight. I shared some with a co-worker who had forgotten her lunch at home and she wanted the recipe.

    Reply
  116. Memesays

    If I had known vegan cheese substitutes could taste so good I would have tried this years ago. Better taste than dairy I dare to suggest and without the “barf smell” of dairy Parmesan!

    Reply
  117. Katesays

    I made this about 10 days ago and kept the leftovers in an air sealed container in the fridge. Is it still okay to use?

    Reply
  118. Tanyasays

    This turned out GREAT! We had just been using plain nutritional yeast on pasta, but this is so much yummier :) ! Based on some other reviews, I started out with 1/2 tsp of salt and found that it was perfect for us.

    Reply
  119. Laanasays

    Great recipe! Just made it and used it in my first vegan risotto with asparagus ?. That’s about the only thing i’ve missed since going vegan. So easy to make, even with my basic Bosch blender. The taste is perfect and tastes so much like parmesan. Thank you!

    Reply
  120. Dorasays

    This is my go-to recipe for vegan parm! I didn’t modify the recipe at all…but have made it so many times now that I no longer need to measure the ingredients. This was a Godsend when I was first trying to roommate dairy, and I still love it!

    Reply
  121. Carren Larsonsays

    Vegan Parmesan Cheese and 5 Ingredient Vegan Parmesan Cheese each call for 3/4t. sea salt and the accompanying 3 recipes, each using the vegan parmesan cheese recipe to start, call out 1/4t. sea salt. Is this a mistake ? Seems like an awful lot of salt.

    Reply
    • Support @ Minimalist Bakersays

      Thanks for your feedback! Feel free to scale back on the salt if you feel as though it is too much!

      Reply
  122. one girl1says

    I am trying to make a creamy pasta dish that calls for ½ cup Parmesan Cheese , would the substitution ratio be the same, ½ cup of this vegan cheese?

    Reply
  123. Tammy Terrio Wallacesays

    Sorry if this has already been asked ( so many comments to sift through), can you also use roasted/salted cashews? Will it affect the flavour and/or nutritional component?

    Reply
  124. Vedranasays

    This was the first vegan parmesan I tried making, and it’s so good that I most likely won’t even try any new recipes. Simple, quick to make, tastes fantastic and keeps a long time in the fridge. I mostly use it to top off my pasta dishes, but it’s also fantastic for pizza. No local pizza place has vegan cheese, so I just order a cheeseless pizza and top it with this golden stuff as soon as it arrives. SOOO good!
    Thank you for sharing! :)

    Reply
  125. Sarasays

    Can a big batch of this be made and stored? Does it need to be kept in the fridge or can it be kept on the shelf? All the ingredients on their own are shelf stable, so I’m curious. Thanks!

    Reply
    • Support @ Minimalist Bakersays

      You could store it on the shelf, but it will keep longer when stored in the refrigerator!

      Reply
    • marge201says

      I keep nuts in the fridge and freezer, so that’s why this vegan parm should be stored in fridge with excess in freezer. I haven’t made it yet but I’m sure it’s going to be 5 star.

      Reply
  126. Suesays

    Made this tonight to go on pasta. It was a triumph. My 10yr old daughter wanted to know how I made parmasan without it being cheese! Thanks for sharing.

    Reply
  127. samsays

    i used almond flour because i was looking for a way to use it up and it worked perfectly!! it tastes great and i normally cant stand nutritional yeast but in this recipe its perfect.

    Reply
  128. MJsays

    Thank you, thank you, thank you! I made it exactly as the recipe is written and it’s fantastic. Used it tonight on zucchini noodle “spaghetti” with “meatballs” and it was amazing. I’m not currently vegan but working my way there and have been trying every “cheese” recipe I can find lol. This is hands down the best!

    Reply
  129. Samsays

    Dana, this is incredible! So so simple and absolutely delicious!!
    I think I’ll need to make a bigger batch next time – definately putting this on everything!!
    You and your husband’s blog has opened my eyes to how quick yummy food can be made, and after just transitioning to vegan you’re making cooking so exciting and delicious!
    Thank you so so much!

    Reply
  130. April Hankinssays

    Just made this to top a sweet potato lasagna and will use for minestrone later this week, thanks, helpful and delicious! Always helpful to find cheese options in the vegan world!

    Reply
  131. Katie Kellysays

    This was delicious! It seemed a little on the salty side, but that could be because I was eating spoonfuls of it… I used whole, raw almonds, and the texture and flavor are great! I’ll definitely be making it again!

    Reply
  132. Vanessa Gibsonsays

    Hi Dana!! This is my first time giving a comment – but I have made so many of your recipes, but this one and the red pepper roasted pasta are my favorite!!!!
    Thank you so much!!!
    Vanessa

    Reply
  133. Monicasays

    Oh my goodness we my daughter and I just made this and it is awesome!! We taste tested it with the store bought vegan Parmesan cheese and we both agreed it is so much tastier. Guess I will be saving some money by making my own from now on. Thanks so much!

    Reply
  134. Hari Simransays

    I made this with raw pumpkin seeds which I dry roasted myself and it came out great! I used a little less of the pumpkin seeds, about 1/2 a cup. I made it with Pumpkin seeds because of sensitivity to Cashews and Almonds. Thank you Dana for the inspiration.

    Reply
  135. tonysays

    Hi
    I love your site thank you for posting it
    Could you clarify your instructions for the cashew cheese
    It shows 3 Tbsp (9 g) nutritional yeast and in the picture it shows 3 tbsp nutritional yeast
    Thank you

    Reply
    • Support @ Minimalist Bakersays

      Hi Tony! You’ll want to add the 3 tbsp of nutritional yeast along with all ingredients to a food processor and mix/pulse until a fine meal is achieved. Hope this helps!

      Reply
  136. Dorissays

    I made this last night and learned that it’s not helpful to soak the cashews as I normally do in water for a few hours. They went in wet to my food processor and the result was a gummy mess. It still tastes great but doesn’t have the consistency or texture of Parmesan cheese. I’m not giving up though! I’ll try this once more with dry cashews.

    Reply
  137. Hannah Wolfesays

    OMG don’t soak the cashews first :(

    I was making a bunch of cashew recipes and most of them say to soak them, so I have cheesy cashew butter :(

    But the flavor is excellent! I can’t wait to try this again without soaking them lol.

    Reply
  138. Angelicasays

    I didn’t have garlic powder so I substituted both the salt and the powder for a tbs of garlic salt, still delicious.

    Reply
  139. Stevesays

    Just made this again. So tasty, so easy, so great to just have around. Better than the “original.”

    Reply
  140. Wendysays

    My 10 year old son is allergic to all nuts EXCEPT ALMONDS. Ou family is strictly plant based…do you have a suggestion for substituting the cashews? Even though we love being vegan I personally miss parmesan on my Italian dishes! Do you think slivered almonds would work?
    Thanks so much,
    Wendy
    Telluride, CO

    Reply
    • Support @ Minimalist Bakersays

      Hi Wendy! We haven’t tried it, but many have and had success with using slivered almonds!

      Reply
  141. Brooke Lundinsays

    I made this tonight and it was sooo easy and sooo delicious! My husband and 6 year old sprinkled it on everything (veggies and pasta) and we all agreed it tastes better than real parmesean. Thank you for the recipe!

    Reply
  142. Jennifersays

    This is so delicious! I enjoyed it on pasta and will add it to my cauliflower crust pizza! The flavor is amazing. Thank you so much for creating and sharing!

    Reply
    • Support @ Minimalist Bakersays

      Hi Reachael! Store in the refrigerator in an air tight container to keep fresh. Lasts for several weeks!

      Reply
  143. Jessicasays

    Absolutely perfect! A delicious substitute that I’ve made over and over again. Thanks for sharing, it’s SO GOOD!

    Reply
  144. Victor @ ifoodblogger.comsays

    I was a little skeptical but decided to give this recipe a try as we use Parmesan often in our cooking – not hearth healthy, I know. I tastes amazing, not the same as the real deal but I totally see myself using it in my cooking on a regular basis.

    Reply
  145. Nicolesays

    So happy we discovered this! My husband and I love this and put it on/in EVERYTHING! Perfect topping for pizza, salad, soups…literally I would love to just eat this with a spoon. Thanks for the recipe. I did sub a clove of finely chopped garlic for the garlic powder because that’s what I tend to have on hand.

    Reply
  146. Margaretsays

    Thank you Dana this is delicious!! We always keep it on hand now. I also use it to make my 2 year old daughter’s vegan mac&cheese. We blend 2 Tbsps of it with 2 Tbsp EV Olive Oil + 1/4 cup unsweetened organic soy milk + tumeric (for color and health). She would eat it everyday if I let her.

    Reply
  147. Nora Gsays

    I substituted almond meal as i did not have the proper equiptment

    I used a touch less nutritional yeast as I hate the stuff normaally but it tasted fine in the meal. I also added a couple of drops of lemon juice.

    Both vegans and non vegans agreed it was good.

    Boiling spaghetti as i write this.

    Reply
  148. Debbie Mickowsays

    Your recipe Dana was perfect as is, as always. I wanted to experiment a little and, added half cashews and half almonds. It was so, so GOOD!!!!!

    Reply
  149. Debbie Mickowsays

    Your recipe Dana is perfect as always. However, I experimented a little. I added half cashews and half almonds. It was so tasty!!!!! Thank you again for another perfect recipe..Love Parmesan xoxo

    Reply
  150. Aleshiasays

    I substituted the cashews hews for pine nuts (allergies) and it worked so well. Doubled the garlic powder and used onion salt instead of plain salt. Beautiful and will be used regularly in to kitchen!

    Reply
  151. Julisays

    Maybe because I’ve only recently given up dairy, but this didn’t really taste like Parmesan cheese to me. Having said that, it was delicious in its’ own right (I caught myself eating some by itself by the spoonful). And talk about easy! Less than five minutes, start to finish, including measuring the ingredients and dragging out my mini-prep processor from the cabinet. This is a keeper.

    Reply
  152. Hollysays

    I have made this so many times but I wanted it a little different this time to more easily get omega 3s. This time I subbed walnuts in an exchange for cashews and it was a delight. I loved it! I can’t say that is as delicious as the cashews but it still tuned out really good tasting in my opinion.

    Reply
  153. Lynnsays

    I love this recipe and make it weekly. My husband loves it and puts in on everything! Thanks for the Delicious!

    Reply
  154. TINYTsays

    Thank you, thank you, thank you! Parmesan cheese is the only thing I have missed since I went vegan. This is fantastic! Thank you again!

    Reply
  155. Sassays

    OMG I would have never believed this could taste like Parmesan but it actually does!!! I used half slivered almost nds half cashews as she thought cashews alone would be sweet. AMAZING. thank you so much for sharing!!

    Reply
  156. Jesssays

    Thank you for sharing! I am newly vegan and made this to go with my mushroom risotto, delicious!

    Reply
  157. Donna Floressays

    Can you use this vegan parmesan cheese be used to to make pesto?

    Thank you,

    Donna flores

    Reply
      • Helenasays

        Ok, a question: If cheese is needed in a recipe why not just add nutritional yeast? Too “funky” & the addition of cashews or almonds decreases that? I’m only asking that I often have “nooch “ on hand but not a batch of prepared vegan “cheese”…
        Since this recipe has just a few ingredients, can I “fudge” adding just nutritional yeast in an emergency? Anything you can suggest?

        Reply
        • Support @ Minimalist Bakersays

          Hi Helena, the vegan parmesan cheese adds both a cheesiness and a richness in recipes. It will sometimes work to just sub nutritional yeast, but we’d suggest using a smaller amount of it. How well it works will depend on the recipe. Hope that helps!

          Reply
  158. Jessicasays

    I usually have a batch of this in the fridge as it’s a staple for me. I love it. I have discovered a new way I like even more. I add a fresh clove of garlic (or two) with or without the garlic powder. Then you get these cheesy/garlicky clumps in your pasta and it is to die for. Thanks for this fabulous recipe!!

    Reply
    • Lanasays

      Oh and forgot to mention, I made it with a mix of macadamia, silvered raw almonds, brazil nuts and walnuts. I think you can use many different nuts – whatever you have on hand.

      Reply
  159. Rebeccasays

    I LOVE this vegan parmesan. Not exactly like real parm of course, but adds that extra taste I was missing! Flavorful and totally addictive!
    Thanks so much!!

    Reply
  160. Judithsays

    I love this stuff so much, I could eat it by the spoon full. Great on cauliflower pizza, pasta dishes, even mixed into a bowl of leftover quinoa or brown rice for a quick little snack!

    Reply
  161. JennDsays

    This is AMAZING!!!! I’m mak meatless meatballs!!!! Thank you Dana!!! My amazing lifesaver!!!!

    Reply
  162. Honeysays

    Super-picky family loved this. One vegan kid, one “regular” kid, and two gluten-free/dairy-free people gave it the thumbs up! Yay! I haven’t had too many “wins” yet with this new way of eating.

    Reply
  163. Logansays

    I was really missing parmesan cheese after making a diet change. This recipe is excellent. I first tried on plain ole spaghetti and sauce, and it was quite satisfying. It added a nice texture and put back that savory added taste I was missing after cutting out real cheese. I then made a cheese-less pizza. Bought some dough at the Italian grocery store, added some sauce, sautéed onions and garlic, oregano, pepper, olive oil, chopped up sardines (no added salt in spring water), and then the vegan “cheese” from your recipe. Came out really nice. I did not miss the mozzarella cheese too much. Didn’t burn the roof of my mouth either! Thank you for the great recipe.

    Reply
    • Support @ Minimalist Bakersays

      Hi Karrie! I think so, but I haven’t tried it so I can’t guarantee the results.

      Reply
  164. Karina Rauffsays

    I just discovered your page, and I’m already loving it.

    Being from Europe, I especially appreciate the recipes where you also include weight measures when using cups. Sometimes this can be the barrier when choosing which new recipe to try out.

    Thank you!

    Reply
  165. Ginasays

    Hey, y’all! I just found this blog and recipe. Not sure if anyone has already related this but in case they haven’t, for all the ALMOND users, you’re doing too much work….just use the almond meal already processed and you won’t risk over-processing the almonds (or any other nut for that matter when you purchase that particular nut in a “meal” or “flour” grade). It works great.

    Great blog! Thanks!

    Reply
  166. Angelasays

    Our toddler has a severe allergy to cashews (but my husband and I do not.) I know a lot of vegan recipes out there call for cashews. Anything else I could use instead and get similar results? Also, I LOVE your website and have tried several recipes- they all taste great!!! :) The pictures are so beautiful and recipes are easy to follow!

    Reply
    • Support @ Minimalist Bakersays

      Hi Angela! We haven’t tried this, but other readers have suggested using sunflower seeds (without the shell) as a nut alternative for the Vegan Parmesan Cheese. As for other recipes, it will definitely vary but sometimes tofu can be used in place of cashews! Check out the comments from other readers, they often have great suggestions for substitutions!

      Reply
  167. Jenifersays

    I was making some pasta and remembered reading this (have recently discovered your blog!) and thought “well – why not throw it together”… and that’s all it took and the whole family is hooked! It’s so incredibly quick and easy (and rather guilt-free since – it’s so healthy). We’ve been pushed down the road to more and more vegan eating by our kid’s deadly allergy to milk… so this is amazing. Totally satisfies the other kid and our old cravings. Very yummy!

    Reply
  168. CCsays

    This “Parmesan” has become a staple in our house. It is utterly delicious and I find myself sprinkling it on just about every savory food! Nutritional yeast offers numerous health benefits so for those of you who are asking about omitting it from the recipe, it is worth tracking it down for that reason, in addition to the flavor it adds.

    Reply
  169. Dawn Powellsays

    Going to have a crack at making this today, so that I can then make the vegan mac cheese!
    I’m from England and just want to say that I love the fact you put weight measures in your recipes as I much prefer to cook by weight than cup measures! Thank you.

    Reply
  170. TexasTripletMomsays

    I made three batches of this before i finally settled on a combination i felt comfortable with. I used ‘NOW’ brand de-bittered brewers yeast and with 3Tbsp the ‘cheese’ was very bitter. I was worried about making my famous chicken parm (all the work of making my homemade tomato sauce) and having a strange bitter aftertaste. *BLEH* – so i tried dropping it down to 2 Tbsp — a little better. Still there was that bitter aftertaste. And then i dropped it to 1 Tbsp, and while it’s def milder and less cheesy at least it’s not extremely bitter.

    I also upped the garlic and salt by about 1/8 tsp.

    I may wind up skipping the ‘parm’ in my chicken parm — i’m going to try it both ways, i’m just not sure this ‘cheese’ will add the proper flavor quality. I’m still worried about it tasting bitter. And without the yeast it’s just nuts and garlic *rolling eyes*

    Reply
  171. Megsy the Vegsysays

    I’m making the sun-dried tomato and basil pinwheels, definitely going out on a limb (making for an omnivore crowd, and I’ve only been a vegan for 3 weeks). This vegan parm was a culinary adventure for me, and I have to say, it’s yummy! It has a rich, savory flavor with a softly crunchy melty (in the way hard cheeses melt) mouthfeel. I was the manager of the cheese department in a grocery store for 3 years, so I know my cheese. This would not pass for parm (it lacks that sour milk odor and taste), but it is definitely delish as a vegan alternative! Can’t wait to taste the pinwheels, and to use this yummy cashew parm on, well, anything! Thanks for the recipe!! :)

    Reply
  172. Louisasays

    This is my “go to” recipe for vegan parmesan and I love it, as do all of the non-vegans that I share it with. No need for any other recipe – this one hits the spot.

    Reply
  173. Juliesays

    Literally just made this and so I haven’t used it on anything, but I taste tested it and I am dying! It is AMAZING!! When I was told I should go dairy free, my biggest frustration was losing out on cheesy deliciousness. This recipe may have just rocked my world! Thanks!

    Reply
  174. Kristin Michelssays

    Help! I just made this and it turned into nut butter! The flavor was fabulous, and I followed the instructions exactly. How do I avoid this next time?

    Reply
  175. Sheralynsays

    Just made this and can’t believe how yummy it is! I’ve made some cashew Brie recently and had a strong taste of cashew but this tastes just like Parmesan. Thank you

    Reply
  176. Natasha Grafsays

    I can’t stop eating it! So good.
    I made one adjustment: added one extra tbspoon nutritional yeast.

    Reply
  177. Jessays

    Apologies for the random question, but:

    I’m new to vegan cooking, and I live in Australia. I’ve read that nutritional yeast is sold in flakes here, not powder. One website said that when using powder rather than flakes, use half the amount. Thus, if I can only find flakes, does that change the quantities for this recipe?

    TIA :-)

    Reply
  178. Linasays

    Just made this.

    Not exactly sure how I’m supposed not to eat the whole thing in one go. It’s just divine.

    Reply
      • Emsays

        Why don’t the cashews need to be soaked? Aren’t they harder to digest unsoaked? Also, nuts can be toxic if unsoaked Because of their enzyme inhibitors, to my knowledge

        Do other varieties of nuts require soaking?

        Thanks for any clarification!

        Reply
        • Support @ Minimalist Bakersays

          For this recipe, unlike other cashew based recipes, you do not want the cashews to absorb water and become creamy. Instead, the cashews keep their nutty texture which makes for a more convincing parmesan cheese. In other recipes such as a creamy vegan cheese or vegan cheesecake, you’d soak your cashews and then blend them in a food processor to achieve a creamy consistency, but this recipe is quite different from that. Hope this helps!

          Reply
  179. Marjoriesays

    I made this the first time exactly as written and it was marvelous. A great topping to have on hand and so easy to make. I just made it again, using walnuts instead of cashews, and I really like it this way, too! Not sure if I can choose :-) Thank you for the recipe.

    Reply
  180. RJ Iacinosays

    I have never used nutritional yeast before. While researching additional information, I found this statement: “I use the flaked version of nutritional yeast, but it’s also available in a powder. If you’re using the powder, you will need only about half as much as the flakes.” That’s a very big difference in volume, so I am wondering … In this recipe are you using flakes or powder?

    Thank you.

    Reply
  181. Susan Brecik-Zacharysays

    First I want to thank you for getting back to me so quickly. Now you can tell this is all new to me. My grandson recently diagnosed allergic to cows milk, gluten, and egg. I hadn’t realized there were many people dealing with the same problem. Unfortunately I am still pretty dumb about all this. In your recipe for Parmesan cheese it calls for nutritional yeast. What is that exactly?

    Reply
  182. Kurt Whelansays

    Trying so hard to give up dairy and I have just made this Parmesan substitute following the recipe to the letter. I can hardly believe it. It is excellent! Though nothing compares with the real thing I am very happy with this and look forward to making it again using other nut types. When I bought the ingredients for this I also bought a ready made parmesan substitute which is nowhere near as good as this. Thank you Minimalist Baker.

    Reply
  183. Kristiesays

    I’ve been searching for AGES for a pizza topping that really tastes like cheese, and this is FINALLY it! I’m not a huge fan of daiya cheese (the texture/taste throws me off), so this is seriously a life changer. Sprinkled it on veggie pizza last night :) Do you have any favorite brands of other cheese substitutes (cheese slices, wedges, soft cheeses…)

    I always see different brands but never know what to trust. Thank you for your reliably great tasting recipes!

    Reply
  184. Katesays

    Hi :) I’m thinking about making this recipe in the next few days (ABSOLUTELY in love with your blog btw) and I was wondering if I could solely add nutritional yeast rather than making vegan parm as well? -Do you know if it will have a big variance in flavor?

    Reply
    • Support @ Minimalist Bakersays

      Hi! While nutritional yeast can be used by itself as a topping, Vegan Parmesan Cheese is just THAT much better! You are going to get a much richer and more flavorful product from the Vegan Parm! Hope this helps!

      Reply
  185. Marciasays

    Okay, I’ve had enough time to recover and feel I MUST share my thoughts…THIS IS, WITHOUT A DOUBT, THE BEST VEGAN PARMESAN CHEESE I’VE EVER TASTED! I couldn’t stop tasting it…over and over and over. I am so grateful to you for sharing this with us, thank you.

    Reply
  186. Kitsays

    I made this last night to top some pasta. I only have a magic bullet so there were some larger pieces of cashews. Should I blend this more, I did not want to turn it to dust? I also cannot taste the nutritional yeast, would it be okay to add a little more? Thanks!

    Reply
    • Support @ Minimalist Bakersays

      Hi! Nutritional yeast is a deactivated yeast, so it won’t make things rise & is not a replacement for yeast when baking. It has a cheesy, nutty flavor that you can use in sauces or as a topping! I am not sure if you can get it in Cape Town, South Africa but you can always order it online! Happy cooking!

      Reply
  187. Ankita Guptasays

    Hi Dana! Can I skip nutritional yeast or any substitution for it ? Just now thought to make vegan parmesan cheese , purchased Bragg’s n.yeast from ebay. It got passed it’s usage date. ?? Its not readily available and dont want to go for normal parmesan cheese…?

    Reply
    • Support @ Minimalist Bakersays

      Hi! I haven’t made it without the nutritional yeast but it seems as though others who also left comments have made the Vegan Parmesan Cheese without it and were successful in doing so! If you try it, let me know how it goes!

      Reply
  188. Maggiesays

    OH MY GOD!!! The only thing I´ve been missing since becoming a vegan was parmesan. Well, not anymore. This recipe is mind-blowing, the vegan version tastes as good as the real thing. Even my mom, who is not vegan, mistook it for actual parmesan. Thank you so, so much!!!

    Reply
  189. Dianesays

    I think I pulsed this too long.. it become very mushy. It also tastes like cheese whiz? I’ll try another batch soon and report back!

    Reply
  190. Julessays

    I just made this and it sort of turned into a paste instead of a flaky meal. I may have over blended it and the oil from the cashews came out and did this… Is this normal? What did I do wrong?

    Reply
  191. Laurasays

    I just wanted to say, that I am soo thankful for your allergy friendly recipes. I think that we’ve enjoyed all of the recipes, we’ve tried (especially the biscuits) I’m going to try this one tonight. My son can now have tree nuts, so I’m super excited! Thanks again from Texas!!!

    Reply
  192. Melissasays

    This is delicious – thank you for the great recipe! Can this parm substitute be used for items baked in the oven – such as casseroles? Will it melt? Thanks again.

    Reply
    • Dana @ Minimalist Bakersays

      Unfortunately that’s the key ingredient in this recipe. But this isn’t an active yeast so should be fine.

      Reply
  193. Natasha Rsays

    LOVE, LOVE, LOVE this! We just found your site and are relatively new to the vegan scene. I’m so glad we found you!!! Thank you Dana, for making recipes that actually TASTE like they sound! Well done…

    Reply
  194. terrisays

    This is the best version of a vegan parm I know of (also great without garlic for the non-garlic people). My challenge has been finding/creating a vegan pecorino romano recipe! That was the family favorite for Italian hard cheeses. Any thoughts?

    Reply
  195. Katie Cruitsays

    Is there a brand of nutritional yeast that you prefer? I’m looking for one that doesn’t taste so bitter. Any suggestions?
    Thanks!

    Reply
  196. Liamsays

    I have been playing with vegan nut based cheese recipes and have had good results. Several posters have inquired about a substitute for the nutritional yeast. I have had concerns about the glutamic acid in nutritional yeast and try to minimize using it. I have had success using 1/2 teaspoon turmeric and 1/2 teaspoon of smoked paprika. My wife and I love your site. Thank you for being here!

    Reply
  197. Midesays

    This was so easy and delicious!! I found it a teeny bit too salty, so I’ll use less salt less time. But it was so so good. I can see myself adding this on so many things that I eat. Thanks for sharing this recipe!

    Reply
  198. Jensays

    I became vegetarian a few months back, and am slowly trying to use less animal products. I ran out of parmesan cheese, and remembered seeing this recipe. :-) I plated dinner, and told my husband I made vegan parmesan cheese. He was a little worried, but ended up adding a healthy portion to his dinner. We both give this recipe two thumbs up!!

    Reply
    • Dana @ Minimalist Bakersays

      I keep mine in the fridge and I’d say it easily keeps for 1 month, if not longer.

      Reply
  199. Rachel Osays

    Thank you thank you thank you for this recipe! Since becoming vegan I had missed cheesy pizza and this vegan parm has brought it back in to my life. I’m blending this stuff up multiple times a week now. You’re the best!

    Reply
  200. Clairesays

    I don’t have any garlic powder, will it still taste good? Can I use crushed garlic or is it too wet?

    Reply
    • Dana @ Minimalist Bakersays

      It may be too wet. Just leave it out and sprinkle on some fresh garlic to the actual dish for more flavor. Good luck!

      Reply
  201. Jessiesays

    Unfortunately for me, I have a severe tree nut allergy, and a lot of the delicious “cheesy” recipes are based on cashews :(

    Help! Is there a good alternative to use for cashew-based recipes on a regular basis? I saw a non-cashew queso recipe, but…

    Reply
    • Support @ Minimalist Bakersays

      We haven’t tried this, but other readers have suggested using sunflower seeds (without the shell) as a nut alternative for the Vegan Parmesan Cheese. As for other recipes, it will definitely vary but sometimes tofu can be used in place of cashews! Check out the comments from other readers, they often have great suggestions for substitutions!

      Reply
      • Juliasays