This Dairy-free Parmesan Cheese Recipe is so easy to make and the perfect Vegan Substitute for Parmesan Cheese. You can use this as a pecorino romano substitute too and it’s made with just 5-simple ingredients and takes just 5 minutes to make.
For people who can’t or don’t eat dairy products, a good cheese substitute like this is truly a gem! This homemade vegan parmesan cheese without cashews has authentic texture and cheesy taste….just the cheese substitute you’re looking for to sprinkle onto pizza, pasta, or caesar salad!
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Good news for those who are trying to eat less animal products, but having a tough time giving up dairy cheese! You will adore the flavor boost this parmesan substitute gives all your pasta dishes….and your body will thank you for no fake food that is found in most store bought vegan cheese products…no sacrifices to make…just pure satisfaction coming your way.
As far as dairy-free cheeses go, this one isn’t trying to be the melty type…so let’s just get that out of the way. This is the sprinkle onto all the things type, that imparts a cheesy flavor…like real parmesan does.
If you’re looking for more of a vegan cojita cheese vibe, check out my Mexican Street Corn Recipe, there’s an insanely delicious recipe for that there! If you’re looking for a cheese substitute for Italian recipes like lasagna, definitely try my vegan ricotta recipe...so easy and it makes a great replacement for cheese.
I think this is the best vegan parmesan out there. It’s perfect for sprinkling onto vegan meatballs with marinara or your favorite vegan pizza. Shake it onto my dairy-free tomato soup, zucchini lasagna roll ups and even simple cauli-rice with asparagus, I even sprinkle it onto all the Mexican recipes. Ok, so basically everything! And that’s OK!
Why you’ll love it
- This great dairy-free alternative tastes like the real deal when sprinkled on top of all the things.
- EASY: Simple recipe uses just 5 whole foods ingredients that you’re familiar with.
- Budget friendly: It is much less expensive to make homemade dairy-free parmesan than to buy vegan parmesan in the grocery store.
- Whole foods recipe with no fake ingredients that you can’t pronounce or don’t know what they are. Pro tip: Labels that list “natural flavors” are a red flag that there’s something they’re not telling you.
- No oil: many recipes for vegan cheese use organic palm fruit oil, canola oil, or other highly processed vegetable oils. Don’t be fooled if the product packaging says organic vegetable glycerin…it’s just a hidden name for processed oils.
- Traditional parmesan cheese is made with cow’s milk and animal rennet which is hard to digest….dairy-free parm is the way to go!
- Will stay good in the pantry in an airtight container for a couple of weeks, or store in the fridge for a couple of months.
Ingredients and Substitutions
- Pine nuts: They’re soft and grind up well to mimic that texture of regular parmesan cheese. You could substitute raw cashews or sunflower seeds, but I think they both have a more nutty flavor.
- Hemp seeds: Substitute hemp hearts, but the preference would be to use the seeds as they’re higher in dietary fiber and minerals.
- Nutritional yeast: I consider nutritional yeast an essential ingredient to this vegan recipe. It gives off a little bit of a cheesy flavor, that golden yellow color, and it’s a good vegetable source of b vitamins. It’s actually inactive yeast, not to be confused with yeast extract that is found in MSG. Also, this is not the same as brewer’s yeast, keep that in mind.
- Garlic powder: Not to be confused with garlic salt. Substitute with onion powder if needed, or use a bit of both!
- Salt: I like to use coarse ground sea salt. You could sub with kosher salt. When people say they’re not ready to give up cheese, it’s likely the salt they’re having trouble saying goodbye to. Real parmesan is quite salty…so consider that before omitting the salt in this recipe.
How to make it
If you have a super small food processor, you can use it to make this easy diary-free cheese. Otherwise, the best tool to use is a spice grinder. A coffee grinder will also work well.
I use my spice grinder all the time, to grind oats into flour, for finely chopping nuts, or for recipes like vegetable bouillon powder. The best thing about using a spice grinder is you can make really small batches of things.
Place pine nuts, hemp seeds, nutritional yeast, garlic powder and salt into the spice grinder and pulse a few times.
Continue pulsing until the mixture is uniformly crumbly, with the texture of normal parmesan cheese. Do not leave it running, as it will become gummy if ground too long.
Transfer to a clean container with a tight fitting lid. I think these spice jars are perfect storage containers, they come in multiple sizes which is great if you cook a lot! I use them also for my no salt taco seasoning, my vegetable bouillon powder and my dry ranch seasoning mix.
Debra’s Pro Tips
- DO NOT OVER BLEND: A crumbly texture is exactly what you’re looking for. Pulse until desired consistency is achieved. Go slowly so you stop before mixture becomes pasty, like nut butter. Remember, the desired texture will resemble real parmesan.
- Extend the life of your vegan cheese by storing in the fridge.
- While you’re at it, make a double batch! If you serve this to friends and it’s their first time trying it, be prepared to give out the recipe….or better yet, send them home with a little jar for themselves.
Recipes to use Parmesan Substitute
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📖 Recipe
Dairy-free Parmesan Cheese
Rate this RecipeIngredients
- 3 tablespoon pine nuts
- 3 tablespoon hemp seeds
- 1 tbsp nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
Instructions
- Place all ingredients into a spice grinder or VERY SMALL food processor.
- Pulse until crumbly and uniform in texture, but not so much that it sticks together in a pasty, "nut butter" sort of way.
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
Andrea
This dairy free cheese is so good! It went so well with our spaghetti for dinner!
Debra Klein
Exactly what it’s made for!
Alexandra
What a fantastic recipe – so nice to come across a vegan alternative. My best friend is vegan, and she will love to serve this on her pasta! So good on some roasted broccoli too.
Debra Klein
Yes…roasted broccoli with vegan parm for the win!
Deborah
I make my own version of this with cashews but I have to say it was so good with hemp seeds and pine nuts I made a bunch and jarred it for some friends. Big hit.
Debra Klein
Thanks so much. Love to hear it.
Andréa Janssen
What a nice alternative for Parmesan cheese. I’m going to save it as my go to recipe whenever I’ve got some vegan friends for dinner.
Debra Klein
So thoughtful…they will definitely appreciate it.
Nora
This cheese sounds fantastic! I have to try it! Thank you!
Ramona Sebastian
I’ve had some friends for dinner and they are both vegans. I made this vegan parmesan and they absolutely loved it. So much that they wanted the recipe so I told them where to find it by sending them the link. Absolutely fab! I will definitely make it again.
Debra Klein
Awesome! Thanks for spreading the love Ramona. I appreciate that.
Marlene Conde
I’ve Sometimes Just Used Groun Walnuts Or Almonds As A Substitute Oarmesan Cheese, That’s Perfectly Good! Ive Also Used Plain Nutritional Yeast Instead Of Parmesan, But These Added Flavors Are Even Better 😊
Thanks For This Recipe, I’m Sure It’s Great, Although, I’m Planning To Use Whole Blended Garlic Pods, That Will Give More Texture, Or Even The Voyrser Garlic Powder I’ve Got Could Work Good 👍 😋