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    Home » All Recipes » Sauces, Condiments, Dressings

    Vegan Parmesan Cheese

    December 31, 2021 By Melissa Huggins / 38 Comments

    This post contains affiliate links. Read my disclosure policy here.

    Jump to Recipe

    You'll want to sprinkle this Vegan Parmesan Cheese on everything! It has the perfect balance of salty, cheesy, and tangy flavors that'll make your taste buds happy. Plus, it requires just 6 ingredients and it can be yours in 10 minutes or less!

    overhead view of vegan parmesan cheese in a glass jar with a spoon on the side. Bowl of pasta in the background.

    Everyone has that must-have staple in their home and mine is definitely Vegan Parmesan Cheese. It adds a pop of flavor to so many dishes, and I use it all the time for pizza, pasta, soups, salads, popcorn, and more.

    I just made my Roasted Red Pepper Pasta last night and I didn't hold back. I coated it with a powdery blanket of cheesiness!

    Even in my non-vegan days, I had a big green bottle of Kraft in the fridge at all times (so fancy!). It was quite addicting and I sprinkled it on everything. I loved the saltiness and slight tang that it added to my food.

    Well, this vegan version is just as good and it provides the tanginess that regular cheese has, too. It's a real game-changer!

    What makes Vegan Parmesan Cheese tangy?

    The secret ingredient is vegan lactic acid and it provides a zing that most vegan cheese products are lacking. I highly recommend trying it out. You won't be disappointed!

    Plus, you can use it for a variety of other recipes like my Vegan Mozzarella Cheese or Vegan Nacho Cheese, and more. However, if you don't have lactic acid, you can still make this recipe. It won't have the tang, but it's still delicious without it.

    Ingredients Needed

    ️🌟 This is a quick overview with step-by-step photos. For the complete ingredient amounts and instructions, scroll down to the recipe card below.

    • Cashews - They have a neutral flavor and break down easily. You can also use blanched almonds.
    • Nutritional Yeast - Adds a cheesy flavor and is really needed to bring this recipe together.
    • Lactic Acid - Adds a tangy flavor that tastes close to dairy cheese.
    • Granulated Garlic & Onion - Adds a little extra flavor, but it's optional.
    • Salt - Don't skip this! It brings all the flavors together.
    Ingredients for recipe displayed in bowls on a stone table top.

    How to make Vegan Parmesan Cheese

    This part is super easy! Just place all the ingredients In a high-powered blender or food processor and pulse for 2-3 long pulses, until you have a fine meal-like texture. Don't over pulse or it will start to clump and become cashew butter. Now, taste for seasoning and add more if needed. That's it!

    Over head view of ingredients for recipe in a blender.
    Fully blended ingredients in a blender.

    Success Tips

    • I prefer to use a high-powered blender over a food processor because it creates a fine texture.
    • Remember not to over pulse or it will clump. If some of the cheese gets stuck in the bottom in between pulses, just use a butter knife to release it before pulsing again.
    • The nutritional yeast that I use has a lighter color, so the end result has a whiter appearance like traditional parmesan. I also prefer the taste over most brands on the market. Some brands have a bitter aftertaste.

    Can I use other types of nuts?

    I prefer cashews because they are the most neutral as far as flavor, but you can use blanched almonds, macadamia nuts, and walnuts. Just make sure they are raw and unsalted. If you can't have nuts, you can try using seeds like this recipe for Hemp Parmesan. I haven't tried it but it looks delicious!

    How long will it last?

    This vegan parmesan cheese will last quite a while at room temperature for 3-4 weeks as long as it's stored in an airtight container. However, I prefer to store it in the fridge for optimal freshness and flavor. It'll last a few months, but I usually go through it by then.

    Can I freeze it?

    Yes! You can store vegan parmesan cheese in the freezer for 4-6 months and it'll retain all of its flavors. However, after it's frozen, you'll want to store it in the fridge and not at room temperature. The extra moisture can cause mold to grow.

    Side view of vegan parmesan cheese in a glass jar with a spoon on the side. Bowl of pasta and napkin in the background.

    More vegan cheese recipes to enjoy

    • Vegan Cheddar Cheese
    • Vegan Cream Cheese
    • Vegan Ricotta Cheese

    Did you make this recipe? Let me know what you think by leaving a star ⭐️⭐️⭐️⭐️⭐️  rating and sharing your feedback in the comment section below. It would make my day!

    ⭐️ Subscribe to the Vegan Huggs Newsletter and receive weekly recipes straight to your inbox! You'll also receive my FREE eCookbook featuring my top 10 recipes. 

    Recipe

    vegan parmesan in a glass jar and spoon on the side.
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    5 from 12 votes

    Vegan Parmesan Cheese

    You'll want to sprinkle this Vegan Parmesan Cheese on everything! It has the perfect balance of salty, cheesy, and tangy flavors that'll make your taste buds happy. Plus, it requires just 6 ingredients and it can be yours in 10 minutes or less!
    Prep Time10 minutes mins
    Total Time10 minutes mins
    Course: Condiment, topping
    Cuisine: American, Vegan
    Servings: 21 people
    Calories: 38kcal
    Author: Melissa Huggins

    Ingredients

    • ¾ cup raw cashews
    • 3 ½ tablespoons nutritional yeast
    • 1 ¼ teaspoons lactic acid (vegan sourced) *see note
    • ¾ teaspoon Himalayan salt (or preferred salt)
    • ½ teaspoon granulated garlic , more to taste
    • ¼ teaspoon granulated onion , more to taste

    Recommended Equipment

    • High-Powered Blender or Food Processor
    Prevent your screen from going dark

    Instructions

    • Place all ingredients In a high-powered blender or food processor. Pulse for 2-3 long pulses, until you have a fine meal-like texture. Don't over pulse or it will start to clump. Taste for seasoning and add more if needed.

    Notes

    • Storing: Place in an airtight container and refrigerate for 6-8weeks. You can also store it at room temperature for 3-4 weeks. 
    • Lactic Acid: It provides a tangy flavor that dairy cheese has and I highly recommend trying it out. Also, you can use it for a variety of vegan cheese recipes in place of lemon juice or vinegar. However, if you don't have it, you can still make this recipe. It won't have the tang, but it's still delicious without it. You can add ¼ teaspoon of Italian seasoning to bump up the flavor. 

    Nutrition

    Serving: 1Tablespoon | Calories: 38kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Sodium: 111mg | Potassium: 61mg | Calcium: 2mg | Iron: 0.5mg
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    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

    Reader Interactions

    Comments

      5 from 12 votes (5 ratings without comment)

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      Recipe Rating




    1. Maxine

      February 23, 2025 at 3:40 pm

      Can't wait to try this! It looks fabulous and easy! (Just need to get the lactic acid.)

      Reply
      • Melissa Huggins

        April 16, 2025 at 12:33 pm

        You'll love this with the lactic acid! A total game-changer! 🙂

        Reply
    2. Valerie

      April 28, 2024 at 3:07 pm

      5 stars
      Can this be made with citric acid instead of Lactic acid? I have it on hand and lactic acid is quite expensive here.

      Reply
      • Melissa Huggins

        April 28, 2024 at 5:00 pm

        Hi Valerie, it will work, but it just won't have the same flavor. I would try using a small amount at first so it's not overly tangy. 🙂

        Reply
    3. Mary

      January 02, 2024 at 4:56 pm

      5 stars
      This is. absolutely the best vegan parmesan I have had. I am finding myself thinking of things to sprinkle it on! It is my new food obsession!! Thank you so much

      Reply
      • Melissa Huggins

        January 25, 2024 at 9:56 am

        Hi Mary, Yay! I'm so happy you love it! Thanks for giving it a try and sharing this wonderful feedback. 🙂

        Reply
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