Cook’s Tips

• This cheesy vegan parmesan cheese is very close to traditional parmesan and is super easy to make with 5 ingredients in just 5 minutes.
• You will end up with approximately 1 cup of vegan parmesan.
• Store it in an airtight container or a glass jar in the fridge for up to 1 month.
• Freeze it in a freezer safe airtight container for up to 3 months. Thaw in the fridge overnight.
• If you don't have a food processor, you can also use a grinder or a blender, but make sure not to blend it into butter
• Use this vegan parmesan for any recipe that calls for traditional parmesan cheese, including pasta dishes like vegan lasagna, stuffed shells, vegan spaghetti bolognese, vegan alfredo, vegan pumpkin pasta, vegan mac'n'cheese or vegan pesto pasta; as well as for vegan casserole, quiche, pizza, risotto, gnocchi, arancini, gratin, stuffed mushrooms, mushroom crostini, etc.

Recipe Variations

• You can customize this vegan parmesan recipe with black pepper or herbs for an extra flavor. Use dried herbs, such as basil, chives, oregano, thyme, parsley or rosemary.
• Use other nuts if you wish: blanched almonds, cashews or pine nuts would work well.
• You can also use roasted nuts, but the consistency will be a little harder, so I recommend using raw nuts for this recipe.
• Use brewer’s yeast if you can’t find nutritional yeast.
• I recommend using a combination of garlic and onion powders for a more intense flavor. However, you can only use garlic or onion powder, but make sure to double the amounts.