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Close up of Vegan Baked Parmesan Rice Cakes

Vegan Baked Parmesan Rice Cakes

  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 20 Minutes
  • Cook Time: 35 Minutes
  • Total Time: 55 Minutes
  • Yield: 7 Rice Cakes 1x
  • Category: Dinner
  • Method: Oven
  • Diet: Vegan


These humble and flavorful Vegan Baked Parmesan Rice Cakes are ultra-satisfying and a great way to use up leftover rice.



Based Ingredients:

  • 3 cups cooked and refrigerated rice *
  • 1/3 cup grated carrots
  • 1/3 cup minced red onion
  • ½ cup + 2 Tablespoons Vegan Parmesan Cheese *
  • ½ cup panko crumbs *
  • 2 Tablespoons nutritional yeast
  • ¼ cup hot tap water
  • 2 Tablespoons cashew butter * 

Herb/Spice Ingredients:

  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ¼ teaspoon sweet paprika
  • ¼ to 1 teaspoon sea salt (+/-) *
  • 1/8 teaspoon black pepper (+/-)

Serving Ideas:


  1. Preheat the oven to 350 F.
  2. Line a baking sheet with parchment paper.
  3. Place all the Spice/Herb Ingredients into a small box, whisk, set aside.
  4. Place all the Base Ingredients and Spice/Herb Mix into a bowl, mix well to evenly distribute the ingredients. Then use your hands to really smash the ingredients thoroughly together.
  5. Now take a measuring cup or wooden spoon and mash the ingredients for approximately 30 seconds to create some slight stickiness. (See blog post for more details)
  6. Scoop up a handful sized ball (shy ½ cup) amount of rice mixture and with dampened hands roll it into a ball (in your hands), then flatten it into a thick disk, then place on the parchment lined baking sheet.
  7. Continue until all the rice mixture has been rolled into balls, flattened into a thick disk, and placed on the baking sheet.
  8. Place in a preheated 350 F oven. Bake for 20 minutes, then flip and bake for another 15 minutes.
  9. Serve with optional Vegan Basil Aioli.


*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used. 

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Servings:  3 to 4 (makes 7 rice cakes)