Vegan Parmesan Cheese
A Vegan Substitute for Parmesan Cheese?
Most readers know how to make vegan cashew Parmesan cheese using a food processor or spice/coffee grinder, but I am here to save you time in the kitchen!
There will be no need to be cleaning up your food processor with my easy-to-make almond flour Parmesan cheese recipe. You just mix and store your Parmesan in a closed container and refrigerate for up to 1 month.
Comparing all the money and time saved, while also tasting amazing, I think this is the best vegan parmesan cheese ever!
I also have more vegan cheese recipes, such as my Vegan Cheddar Cheese, Vegan Pepper Jack Cheese, and Vegan Nacho Cheese.
FOR THE FULL LIST OF INGREDIENTS, SCROLL TO SEE THE RECIPE CARD AT THE END. BUT BEFORE YOU SCROLL CHECK IMPORTANT INFORMATION THAT IS INCLUDED IN THE BLURB.
Originally published February 25th, 2019.
What Is Nutritional Yeast?
When one mentions yeast, you will usually think of the tan granules used to make bread and other wheat-based bread products. However, nutritional yeast flakes are something completely different.
Although all three common yeasts are made from the same species, unlike brewer’s and baker’s, nutritional yeast is not left alive. It doesn’t have the same function as those and is manufactured specifically to be for food.
Contrary to active yeast, the one that allows the bread to rise, nutritional yeast is inactive yeast, which has been heated. It is obtained from a micro-organism, the Saccharomyces cerevisiae fungus, grown on sugar cane or beet molasses.
Nutritional yeast adds umami, savory or cheesy flavor, making it one of my favorite seasonings to add an extra “something” to my dishes.
Many people say nutritional yeast tastes a bit cheesy; it doesn’t taste cheesy to me exactly. I guess it depends on your taste buds. What it does have is that salty taste that can satisfy cheese cravings.
Nutritional Yeast Nutrition
Just like many of my ingredients, nutritional yeast is secretly a powerhouse. Nutritional yeast flakes contain all nine essential amino acids that you must intake, making it what is known as a complete protein. This can be rare, especially for vegans, making it an easy way to make sure you have no deficiencies.
Moreover, it contains vitamin B12, and other B vitamins in fact. Vitamin B12 is most commonly found in eggs, dairy, or meat, meaning that many vegans have a B12 deficiency if they aren’t careful.
Being deficient in vitamin B12 makes you feel sluggish and mentally foggy, which can be quoted as the reasoning for why some people’s vegan journeys fail.
It is also sometimes enriched with chromium and selenium, which allows it to be particularly well absorbed by the body. Nutritional yeast flakes are sold in the form of powder or pale yellow flakes.
Adding nutritional yeast to your diet is extremely easy, as it can be added to most savory dishes quite easily, possibly eliminating the need for expensive supplements.
Types of Nutritional Yeast
There are two types of nutritional yeast: Non-fortified and fortified.
- Non-fortified: This type of yeast does not contain added vitamins or minerals. It contains only the ones that are naturally produced by the yeast cells as they grow.
- Fortified: This type of yeast contains synthetic vitamins added during the manufacturing process to increase the nutrient content. If vitamins have been added to the yeast, they will be included in the product ingredients.
What Can I Use Parmesan Cheese For?
No need to buy store-bought parmesan like Violife or Go Veggie vegan parmesan anymore, now you can make your own amazing homemade version that tastes absolutely delicious. Below are 10 uses for this vegan parmesan cheese recipe:
- Use to flavor steamed vegetables.
- Use to flavor pasta dishes.
- Add parmesan cheese to your tomato sauce.
- Put it in your pesto sauce.
- Add to vegetable broth.
- Add to soups and stews.
- Put it on roast vegetables.
- Topping for your vegan pizza.
- Add to salads.
- Top vegan Mac and cheese.
- Mix with extra-virgin olive oil and salt to taste to make a bread dip.
- Add to your vegan popcorn.
What Is Vegan Parmesan Cheese Made Out Of?
Vegan Parmesan is made out of 5 simple Ingredients:
- Almond Flour – Blanched almond flour gives a great texture to your Parmesan cheese. Almonds have three times more fiber than cashews. Almonds are higher in unsaturated fats and lower in saturated fats than cashews. They are also richer in calcium (6 times), and almonds are one of the best sources of Vitamin E.
- Nutritional Yeast Flakes – Nutritional yeast gives vegan Parmesan its cheesy taste, and it is a great source of Vitamin B12 for vegans. If you like finer-grade yeast flakes, purchase nutritional yeast flakes in powdered form instead of the flakes.
- Onion Powder
- Garlic Powder
- Salt
Can I Use A Different Nut For My Vegan Parmesan Cheese Recipe
Sure you can, you can use cashews, walnuts, pecans, hazelnuts. Make sure to use unsalted nuts or adjust your salt accordingly.
You can make it nut-free by using sunflower seeds, pumpkin seeds or hempseeds.
Vegan Parmesan Cheese Recipe
It is so easy to prepare! Mix almond flour, nutritional yeast flakes, onion powder, garlic powder, and salt in a bowl. Store in an airtight container in the refrigerator for about 1 month.
Other Delicious Vegan Recipes To Try:
- Vegan Rasta Pasta
- Sundried Tomato Pesto Pasta
- Easy Vegan Rotini Pasta Recipe
- Sweet Potato Mac And Cheese
- Instant Pot Chili Mac And Cheese
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Vegan Parmesan Cheese
Equipment
Ingredients
- 1/2 cup almond flour
- 1/4 cup nutritional yeast flakes
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt or to taste
Instructions
- Mix almond flour, nutritional yeast flakes, onion powder, garlic powder and salt in a bowl.
- Store in an airtight container in the refrigerator for about 1 month.
Just made this today. I’m looking forward to tasting it with marinara sauce and meatless meatballs.
Thank you Chris, I hope you enjoy it.
It looks so Yummy!!! Gonna try it for sure!!!!
Thank you, I hope you enjoy!
Quite excellent almond flour is available on-line from bobsredmill.com with which my only tie is as a customer.
Roger that’s so awesome, thank you.
Hello,
I’ve made this in the past and it’s yummy! I have come across a recipe for roasted leeks that you sprinkle parm in the last 10 minutes while caramelizing. Would this recipe work ok with roasting? Or do you think best to sprinkle after leeks are out of the oven?
Thanks!
Gerry, the last 10 minutes sounds fine. I have Air Fryer leeks on my to-do list. I will make it asap. It should be up by the end of the week.
Oooohhhh excited to hear this, thank you! Will look out for it =)
I don’t buy leeks often because of the sandi-ness, but the spirit moved me this time…LOL
I love it! I sprinkle it on everything, thanks for sharing
Jamie, I’m so happy you love it. Thank you for sharing your feedback with us.
I’ve only made Parm once and it was with cashews (and I’m out). So I was happy to come across your recipe. This is so much quicker!! And I’m excited to try it on my corn tonight!
Thanks!
Sandra, I’m so happy you like my recipe. Yes it is so easy to prepare!
This was really yummy. By any chance can the almond flour be substituted with another flour like chickpea? I wanted to make it for someone with an allergy.
Karin, I’m so happy you enjoyed it. How about using grounded sunflower seeds.
Beautiful! So easy and tasty. We’ve been putting it on everything. Thank you!
Betsy, I’m so happy you are enjoying it. Thank you for sharing your feedback.
Nice quick recipe. I have been using almond flour to make vegan parm for about a year now. Almond flour has become so reasonable lately. I use to make my own flour from the pulp of making almond milk but now I use the flour (commercial) to whip up quick small batches of almond milk. I make nondairy kefir so we use that to drink and overnight oats, ( even into mashed white and sweet potatoes) so it’s a waste to make or buy.
I like to use:
1 cup almond flour
1/2 cup nooch
1/2 tsp lactic acid
1/2 tsp salt
1/2 tsp garlic powder (plain or roasted)
1/2 tsp onion powder
1/2 tsp Italian seasoning (fine or crushed in my palm)
I mix them together and pop into the refrigerator.
My husband likes to sprinkle on everything and usually adds some hemp seeds also. Needless to say we really go through this stuff.
I’m thrilled to see others who are thinking outside of the box. You can be vegan the hard way or make it easy. I like it easy! I’m signing up to your blog! I like the way you think (and cook).
Welcome JoAnn, thank you very much for your feedback and for sharing your recipe with us. I haven’t tried lactic acid as yet so I’m going to purchase some. I would love to experiment with in for vegan cheeses. Please keep your comments coming, I really appreciate it.
Have been sprinkling it on everything!
So cool, I’m happy you are enjoying it. Thank you for your feedback.
Ooo, very nice!
I skip the garlic (allergy) and add 1/4 – 1/2 tsp mustard powder.
Occasionally, I may add a little paprika too. ;)
My parents can eat dairy, but they luv this parm! Even more than the “real” stuff! Lol.
I had to hide my nutritional yeast & dry mustard for a while till mom got her own, lol!
Kat I’m so happy you and your parents love this recipe.