Super simple to make and done in a flash, this Vegan Parmesan Cheese will be your new favorite vegan cheese replacement. It doesn’t get much easier than this week’s Whip It Up Wednesday two-minute recipe! Whole Food Plant Based recipe, no oil, no sugar, no highly processed ingredients and gluten free.
Hi! Robin here.
I love the pure simplicity of this super-fast recipe. You just throw 5 simple ingredients into a high-speed blender or food processor, pulse it for one minute or so, and you are done. Easy peasy!
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Simple is best!
Prior to going Whole Food Plant Based, I would liberally sprinkle Parmesan cheese on just about every soup, salad, or pasta dish I ate. I loved Parmesan cheese, well let’s be honest here, I love(d) cheese – period. After going Whole Food Plant Based, I found giving up cheese extremely challenging. The struggle is real folks, but I can promise you, it can be done!
(Lasagna)
(Easy Basil Pasta Sauce Topped with Roasted Chickpeas)
(Braised Cauliflower with Pasta)
Awesomeness
We absolutely love it and use it all the time! You will find this delicious Vegan Parmesan Cheese recipe used on several of our recipes, and I am sure there will be plenty more to come 🙂
Products used:
PrintVegan Parmesan Cheese
- Prep Time: 2 minutes
- Total Time: 2 minutes
- Yield: .5 cup
Description
Super simple to make and done in a flash, this Vegan Parmesan Cheese will be your new favorite vegan cheese replacement. It doesn’t get much easier than this week’s Whip It Up Wednesday two-minute recipe! Whole Food Plant Based recipe, no oil, no refined sugar, no highly processed ingredients and gluten free.
Ingredients
- ¼ cup raw cashews
- ¼ cup blanched slivered almonds
- 2 Tablespoons nutritional yeast
- ¼ teaspoon sea salt (+/- to taste)
- ¼ teaspoon garlic powder
Instructions
- Add all the ingredients into a high-speed blender and pulse for one minute. Important Note: Do not over-process the ingredients or you will turn the mixture into Vegan Parmesan Butter.
- Enjoy!
Notes
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Makes approximately ½ cup
Storage: Place in glass/plastic storage and refrigerate. Use within 3 months.
This post contains affiliate links, and I may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here
Wow, I never thought about a good vegan replacement for Parmesan cheese! What a cool idea! Thank you!
Hi there Juliana 🙂
Thank you so much! We love it and use it all the time. Let us know if you try it, we’d love to hear your thoughts <3
-Ameera and Robin 🙂
Good Morning! Just about to make the parmesan cheese from your recipe, however, I only have raw almonds on hand, not slivered blanched ….. can I use the raw and still make a good parmesan flavor? LOVE, LOVE your recipes and your blog….. makes me smile and keeps me healthy too!
hugs & smiles,
JS
Hi there Judy 🙂
Thank you so much for reaching out to us! We truly appreciate your kind words about our blog and recipes! We think that the raw almonds will work well for this recipe. It might a slightly different color because the skin around the almond hasn’t been removed. We hope that you enjoy this recipe as much as we do! Thank you so much for taking the time to write!
– Ameera and Robin 🙂
THANKS! I’ll give it a go 🙂
Hello, is there anything that can replace the almonds, love this idea but have a tree nut allergy. Thanks!
Hi there Christy 🙂
Thank you so much for reaching out to us. You could try using more cashews or perhaps sunflower seeds or hemp seeds. Keep in mind the flavors will be slightly different depending on what you replace the almonds with. Hope this helps.
-Ameera and Robin 🙂
I was shocked when I tasted this!! It was so good! I love parmesan cheese. I have given up dairy and gone to a wfpb diet (so I was intrigued by this). So excited to have this recipe now!
Hi there Sandra 🙂
Awesome! We are so glad that this Vegan Parmesan recipe shocked you and you enjoyed it! We appreciate your continued support and feedback *hugs*
-Ameera and Robin 🙂
I was amazed how much this looked and tasted like actual parmesan (and I’m always skeptical of “cheese” substitutes). Thanks for another great recipe!
Hi there Blanka,
YAYYYY!!! We are so happy that you were amazing by the taste of our Vegan Parmesan Cheese. We love it too. We appreciate you and your support!
-Ameera and Robin
Thank you for this Delicious recipe!!!
Hi there AngelaKin 🙂
Woo hoo! We are so glad that you enjoyed this recipe! Thank you so much for taking the time to write.
-Ameera and Robin 🙂
Hi
Do you think adding almond meal to the final mix would work instead of pulsing slivered almonds? Maybe an eighth of a cup instead?
Hi there Julie,
Thank you for your question. We have not tried using almond meal. It sounds like it would work, but you would need less. You may need to experiment to get the right mix.
-Ameera and Robin
I want to try almond meal as a replacement. I found my answer down the page. 🙂
Hi there Charette,
Awesome! Thank you so much!
-Ameera and Robin
I am allergic to cashews. Can I use just almonds?
Hi there Bonnie,
We apologize for the late response, this review got away from us. We think it would work, but we have not tested it ourselves. If you try it, please let us know. Thank you.
-Ameera and Robin
Reading your warning about not over-processing to avoid vegan parm butter now makes me want vegan parm butter on some crusty bread. I bet it’s delicious!! I already love the vegan parm cheese! ❤️
Hi there Angela
LOL! We’ve done it and it is very yummy! Thanks so much!
-Ameera and Robin
Cant wait to try! Do you have any nutritional info, such as calories, for this?
Hi there Renee,
Thank you for your question. For some odd reason, all our nutritional information is disappearing. We have our IT people checking it out.
-Ameera and Robin
Wow — I honestly didn’t think this would taste very good but decided to try it, anyway. But it is delicious! What a great replacement for Parmesan cheese. Thanks!
Hi there Diana,
YAYYYY!!! We are thrilled that you gave this recipe a try and enjoyed it. We LOVE it and always have a large tub of it in the fridge. Thank you for the awesome review.
-Ameera and Robin
I doubled the amount directly, this is delicious and so easy to make! I’m sure, your vegan parmesan cheese will not survive 14 days in our fridge! 😂
Hi there Tanja, YAYYYY!!! We are thrilled that you enjoyed this recipe. We always have a huge tub in the fridge. We recently experimented after a reader shared that she quadrupled a batch and it still tasted great 4 months later so we recently experimented and found that a batch we made 3 months ago tasted as good as the day we made it, so we updated the recipe. Ours never lasts that long as we eat it up pretty quickly, but we wanted to validate the readers feedback and we are happy to say, it does last longer. Thank… Read more »