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    Home » Recipes » All Recipes

    Published: Apr 19, 2022 · Modified: Aug 25, 2022 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 38 Comments

    Vegan Parmesan Cheese

    5 from 22 votes
    JUMP TO RECIPE WATCH VIDEO
    Vegan Parmesan Cheese

    Easy Vegan Parmesan Cheese made with a handful of ingredients in only 5 minutes. This dairy-free hard cheese has a sharp, savory, nutty, flavor and a slightly salty edge. It can be grated, shaved, sliced and crumbled and is a great dairy-free alternative to parmesan. Oil-free option included.

    a wheel of vegan parmesan with some wedges cut out and a pile of grated parmesan

    When it's nutty-sharp-salty-cheese to serve with your favourite pasta dishes and salads, only Vegan Parmesan Cheese will do, and now you can make your own in just 5 minutes. It's so quick and easy you won't believe your eyes!

    Most importantly it tastes absolutely delicious, with a sharp, savoury, nutty flavour and a slightly salty edge. And, because this is a hard vegan cheese, you can grate it, shave it, slice it and crumble it!

    Jump to:
    • Ingredients & Substitutions
    • How to Make Vegan Parmesan Cheese
    • Storing
    • Serving Suggestions
    • Recipe FAQs
    • Recipe
    • Reviews & Questions
    grated vegan parmesan cheese

    Ingredients & Substitutions

    Here's what you will be needing to make your own naturally gluten-free Vegan Parmesan Cheese:

    vegan parmesan cheese ingredients

    Most of the ingredients in this recipe are crucial for the great flavour and texture. There are a couple of subs you can safely make though:

    • Almond flour - Almond flour is made from blanched almonds and is very fine and light yellow in colour. However, you can also use ground almonds or almond meal with one caveat: It must not have brown skin flecks throughout otherwise your cheese will look really strange. Raw cashews or brazil nuts ground to a flour-like consistency will also work but I think that almonds give a better flavour in the finished cheese.
    • Refined coconut oil - Emphasis on refined. You cannot use unrefined or virgin coconut oil in this recipe. The coconut oil makes the cheese richer, gives it a better creamy mouthfeel and helps it set firmer. You can omit it but your cheese will be less rich and won't set quite as hard.
    • Nutritional yeast - Although I recommend using the nooch if at all possible, I know some people don't like to use it. Omit if you prefer and add an extra tablespoon of miso instead.
    • Lemon zest - A tiny amount but it adds a sharp brightness to the cheese. You can omit it if you prefer. It won't affect how the recipe technically works.
    • Distilled white vinegar - Essential for balance and sharpness. Other vinegars do not give the same effect.

    How to Make Vegan Parmesan Cheese

    This Vegan Parmesan recipe is so easy to make! For full instructions scroll down to the recipe card, but here's a quick summary of the process with step by step photos:

    1. Simply throw everything in a food processor and blend to combine. Once it comes together into slightly grainy, doughy clumps it's ready. Switch to pulse once you are very nearly there so you don't overdo it.
    how to make vegan parmesan cheese
    1. Then shape it into a wheel, pop it on a piece of parchment paper resting on a plate or in a container with lid left off, and let it set up in the fridge, or the freezer. As this recipe is replicating parmesan I prefer to leave it uncovered so it can dry out a bit as it sets.

    Success tip - Don't over process the vegan parm or the almond flour will turn into nut butter. Not the effect we're going for!

    Storing

    • In the refrigerator - After the initial setting period, store the cheese in a jar or other container in the fridge. It will keep well for up to 2 weeks.
    • In the freezer - Vegan parmesan will keep for up to 3 months in the freezer. It's possible to grate and shave this cheese straight from the freezer, so that's where I tend to keep mine most of the time. In the freezer store it in an airtight container, either in its wheel form, or grate it into a container then freeze so you can quickly grab a few tablespoons as you need it for sprinkling on all the things.
    a bowl of pasta with vegan parmesan grated on it

    Serving Suggestions

    Grate over pasta dishes, soups and risottos. Shave over salads and pizza. Basically use it in any way you would regular parmesan cheese.

    That bowl of Vegan Penne alla Vodka, spaghetti with marinara sauce, Baked Vegan Orzo, Cauliflower Alfredo or Vegan Carbonara?...Just begging for you to grate Vegan Parmesan Cheese ALL over it! And don't forget to make a delish caesar salad with my vegan chicken breasts ;O)

    I also highly recommend trying it on:

    • cooked risi e bisi (Italian rice and peas) in a pan topped with some melting butter and fresh chopped parsley
      Risi e Bisi
    • a bowl of vegan carbonara
      Vegan Carbonara
    • spaghetti with cherry tomato sauce
      Cherry Tomato Sauce
    • creamy vegan gnocchi with garlic and kale in a bowl
      Creamy Vegan Gnocchi with Garlic & Kale

    And it's worth pointing out that vegan parmesan cheese can be used in combination with my vegan ricotta to make all manner of amazing Italian dishes!

    Recipe FAQs

    Can I make this vegan parmesan nut-free?

    I haven't tried to make this nut-free, it but I think hemp seeds would work really well as a substitute for the almond flour. You will just need to get them to a flour-like consistency in the food processor before you begin. Perhaps raw sunflower seeds would work too?

    Can I make oil-free vegan parmesan?

    The coconut oil makes the cheese richer, gives it a better creamy mouthfeel and helps it set firmer. You can omit it if you prefer though.

    Recipe

    a wheel of vegan parmesan that has had wedges cut out and some grated

    Vegan Parmesan Cheese

    Author: Melanie McDonald
    5 from 22 votes
    Easy Vegan Parmesan Cheese made with a handful of ingredients in only 5 minutes. This hard cheese has a rich, savoury/sweet, nutty, flavour and a slightly salty edge. It can be grated, shaved, sliced and crumbled!
    PRINT PIN SAVE Saved!
    PREP TIME: 5 minutes minutes
    COOK TIME: 0 minutes minutes
    Total Time 5 minutes minutes
    Servings 8 (Makes one 4 inch wheel)

    Ingredients
      

    • 1 cup (100 grams) almond flour , or ground almonds (or ¾ cup (100 grams) of raw almonds with no skin processed to a flour-like consistency)
    • ¼ cup (20 grams) nutritional yeast
    • 1½ teaspoon fine sea salt , not table salt
    • ¼ teaspoon garlic powder
    • 1 tablespoon white miso
    • 2 tablespoons distilled white vinegar
    • ½ teaspoon finely grated lemon zest
    • 1 tablespoon refined coconut oil , optional

    RECOMMENDED EQUIPMENT

    • Food Processor
    Prevent your screen from going dark

    INSTRUCTIONS
     

    • Add everything to a food processor and process until the mixture becomes a clumpy, damp, slightly grainy dough. This should only take a minute or two. Scrape down as necessary to make sure everything gets combined. It should hold together well if you squeeze the mixture in your hand. There is a photograph in the post showing what it looks like.
    • Remove the blade and tip the mixture out onto a clean counter. Bring it all together into a rough ball then shape into a wheel/round about 4 inches wide and 1 inch high. Be sure to compact it really well while doing this.
    • If any cracks appear around the edge, wet a finger under the tap and rub/squeeze the crack to bring it together and neaten it up.
    • Place the wheel on a piece of parchment paper on a small plate in the fridge. Don't cover it with anything so it can dry out a bit. Let it set ideally overnight or for up to 48 hours. This lets it dry out and allows the flavours to develop.
      If you need to rush it, place the cheese carefully, on the parchment paper, in the freezer. After about 30 minutes you should be able to grate or shave it.
    • Once it's nicely solid, transfer to an airtight container (or wrap it well), and store in the fridge for up to 2 weeks or the freezer for up to 3 months. It can be used (grated/shaved) while still frozen.
      Make sure the cheese is well chilled before crumbling or grating. If you accidentally leave it out of the fridge for too long and it gets a bit soft, simply pop it in the freezer for 10 minutes or so. For nice clean shavings, it is better for the cheese to be frozen.

    NOTES

    Recipe can easily be doubled if required.

    NUTRITION

    Serving: 1serving (⅛ of the wheel) | Calories: 100kcal | Carbohydrates: 4g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 515mg | Potassium: 56mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
    Did you make this recipe?Rate it & leave feedback in the comments section below. I love seeing your remakes too. Tag @avirtualvegan on Instagram! 🌟
    « Vegan Vodka Sauce Pasta
    Chard Stir Fry »
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    Reader Interactions

    Comments

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      Recipe Rating




    1. Ellen Romain says

      October 20, 2023 at 8:57 am

      5 stars
      I just made this and snook a little taste when I popped it in the fridge to set. OMG! I really love this! Couldn’t be any simpler. I plan to freeze it and grate it as needed. But let’s see how long this lasts…

      Reply
      • Melanie McDonald says

        October 20, 2023 at 1:33 pm

        It's so handy to have in the freezer...If it makes it that far. Enjoy!!

        Reply
    2. Lynda says

      October 20, 2023 at 4:53 am

      Hi, When you list eg oil, as optional, is that ingredient included in the nutritional breakdown? Makes quite a difference when following a low fat regime!
      🙏

      Reply
      • Melanie McDonald says

        October 20, 2023 at 1:34 pm

        Yes it is included.

        Reply
    3. Silma says

      October 03, 2023 at 6:10 am

      can we substitute miso? Thank You

      Reply
      • Melanie McDonald says

        October 03, 2023 at 11:15 am

        I wouldn't recommend that. It's very much needed for flavour and helps to hold it all together.

        Reply
    4. Pamela says

      September 14, 2023 at 8:32 pm

      Can we use a Vitamix in lieu of a food processor?
      Thank you

      Reply
      • Melanie McDonald says

        September 14, 2023 at 9:44 pm

        You (or should I say the Vitamix) might struggle. It's really thick and stodgy. I haven't tried it in mine because I know from past experience that food processors handle things like this much better.

        Reply
    5. Karen says

      July 13, 2023 at 1:18 pm

      Is there a substitute for the miso?

      Reply
      • Melanie McDonald says

        July 17, 2023 at 12:10 pm

        There are so few ingredients in this recipe that any changes will have a big impact. The miso is really important for flavour and also for sticking everything together. I don't recommend using anything else instead or omitting it.

        Reply
    6. Sunny White says

      June 07, 2023 at 8:50 am

      I am excited to make this but would like to know how long does it keep in the frig and if can it be frozen? Thanks for the great recipes.

      Reply
      • Melanie McDonald says

        June 07, 2023 at 10:09 am

        I always include storage/freezing instructions in my posts. This link will take you to them: https://avirtualvegan.com/vegan-parmesan-cheese/#storing

        Reply
    7. Tracey says

      April 28, 2023 at 1:23 pm

      Hay Melanie McDonald: I haven't made this recipe yet I was just wondering what happened to your video? I love being able to watch how to do it, it just makes life & learning easer. They say a picture is worth a thousand words so a video must be worth a million words. Please bring your video back.

      Reply
      • Melanie McDonald says

        April 29, 2023 at 6:26 am

        It's there in the post just above the recipe card. There is a "watch video" button at the top of all the pages that have video so you can find them easily ;o)
        The only reason you wouldn't be able to see it is if you have started using an ad blocker since you last looked. They wipe out some functions on websites like mine including the videos.
        Hope that helps and that you enjoy the cheese!

        Reply
        • Tracey says

          May 01, 2023 at 7:59 am

          5 stars
          Thank you Melanie that must be it because there's nothing there.
          I did make the cheese though, and it was very easy to make, the hardest part was the waiting, and it is wonderfully delicious. Thank you so much for responding and for this wonderfully delicious recipe.

          Reply
    8. Shelly Hawes-Smith says

      April 03, 2023 at 10:38 am

      5 stars
      This is so f'ing good Melanie!! I make my own cashew parm as well and I love that but this is next level. I love this in salads but also just to nibble on. SO GOOD.

      Reply
      • Melanie McDonald says

        April 04, 2023 at 12:11 pm

        So pleased you're enjoying it Shelly!

        Reply
    9. Judy says

      January 13, 2023 at 1:57 am

      5 stars
      This looks very good. I''l try it.Unfortunately I can't have any soy products so no tofu for me( althoigh I liked it)

      Reply
    10. Katy says

      May 02, 2022 at 2:25 am

      Can it be made with other nuts? I have an almond allergy.

      Reply
      • Melanie McDonald says

        May 02, 2022 at 11:21 am

        Check the recipe FAQs. This question is covered there :O)

        Reply
    11. Joan says

      April 24, 2022 at 3:33 pm

      5 stars
      So ours has been aged and we’ve been using it. We are really, really enjoying this recipe! We have grated it on baked potatoes, pasta and even spread it on toast and crackers. It’s also fantastic just out of the jar! I don’t think we will ever be without it in our fridge. Love this super healthy cheese substitute! Thanks so much.

      Reply
      • Melanie McDonald says

        April 25, 2022 at 10:16 am

        That's awesome Joan. Thanks for giving the recipe a try. I'm really pleased you're enjoying it!

        Reply
    12. Cheryl says

      April 23, 2022 at 9:44 am

      5 stars
      I made this cheese 48 hours ago - so now that the 'cure' time is behind me, I was able to take a slice off it today to try & it tastes fantastic! I haven't had the need to try grating it yet. The flavours are delicious...the vinegar gives the cheese a nice tang, nutritional yeast gives it a nutty edge and the lemon is so Spring fresh! It has the perfect amount of salt too - it will be a keeper in my 'favourite' recipe folder. Thank you for sharing your recipe Melanie :-)

      Reply
      • Melanie McDonald says

        April 25, 2022 at 10:13 am

        Love this! So pleased you're enjoying it Cheryl!

        Reply
    13. Lorinda says

      April 20, 2022 at 4:45 pm

      Why not table salt? I don’t like sea salt as it lacks the iodine I need.

      Reply
      • Melanie McDonald says

        April 20, 2022 at 4:52 pm

        It doesn't taste as good and in something like this with so few ingredients, and an emphasis on the slightly salty flavour, it's important to have a good tasting salt. Good quality sea salt tastes way better than table salt. Table salt is also much stronger so a different amount is needed in recipes.

        Reply
    14. Ed says

      April 20, 2022 at 6:22 am

      Looks interesting. Does it melt like real parm?

      Reply
      • Melanie McDonald says

        April 20, 2022 at 10:59 am

        It gets softer but doesn't melt.

        Reply
    15. Avie says

      April 19, 2022 at 12:35 pm

      What can be substituted for white miso, thanks 😊

      Reply
      • Melanie McDonald says

        April 19, 2022 at 12:41 pm

        There is no substitute. It's essential in this recipe for flavour and for holding everything together. It's easy to find in most good grocery stores.

        Reply
        • nylongirl says

          April 20, 2022 at 11:42 am

          I don't like to use miso either as it's high sodium content. Wish another substitute too!

          Reply
    16. Joan says

      April 19, 2022 at 10:48 am

      Just finished making this. I had some almonds I’d slightly over processed so they were perfect for this recipe. I didn’t have lemon zest so I subbed in 1/2 tsp lemon juice. The flavour is wonderful even with my substitutions. I can’t wait to try it after the 48 hour rest period! I haven’t rated it yet but will after I’ve tried it out in some recipes. I am excited to see how this works out!

      Reply
      • Melanie McDonald says

        April 19, 2022 at 10:55 am

        Yay! So pleased you're liking it so far. Let me know what you think once it's hardened up and "matured" a bit!

        Reply
    17. Pat McKenzie says

      April 19, 2022 at 9:37 am

      This looks brilliant! Can’t wait to try it!

      Reply
      • Melanie McDonald says

        April 19, 2022 at 10:55 am

        Hope you enjoy it!

        Reply
    18. Janice says

      April 19, 2022 at 9:20 am

      I haven't tried this recipe yet, but was wondering if there was a substitute for the white vinegar, which I don't use.

      Reply
      • Melanie McDonald says

        April 19, 2022 at 10:56 am

        You can omit it but the cheese won't be as sharp. There isn't a substitute in this recipe.

        Reply
      • Marie says

        April 20, 2022 at 12:37 pm

        5 stars
        Take 2 Tbsp of water and dissolve 3/4 - 1 tsp ascorbic acid powder into it. Taste it for desired tartness. I do this as I cannot use white vinegar or any vinegar. For apple cider vinegar, I use apple juice like Tree Top but not the transparent sweet kind and mix ascorbic acid powder into it. It works great. I use Earthborn Elements Ascorbic as it is a very fine one, or NOW Brand.

        Reply

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