7 Easy Vegan Parmesan Recipes For Your Kids

7 Easy Vegan Parmesan Recipes For Your Kids

Vegan parmesan cheese is a staple in our vegan kitchen and is very easy to make. Most recipes only have 4 ingredients and are made in less than 10 minutes.

1. Easy Vegan Parmesan Cheese

Ingredients

• Cashews: ¾ cup, raw
• Nutritional yeast: 3 tablespoons
• Salt: ¾ teaspoon
• Garlic powder: ¼ teaspoon

Method

1. Combine all the ingredients in the food processor, and blend/pulse until you have your preferred parmesan consistency. Refrigerate to keep the food fresh. It lasts for a few weeks.
2. My favourite things are vegan parmesan on top of chilaquiles, vegan pizza, breadsticks, pasta, and gratins. It's also a fantastic complement to vegan meatballs; you can even use it to make Mexican cheese.

Vegan Parmesan Cheese's Uses

You can sprinkle the vegan parmesan over your favourite Italian dishes, salads, cooked veggies, and more! Use it the same way you would parmesan (though if you're baking the dish, you may want to save it for dusting after it's come out of the oven for the best taste and appearance).

You may also use it in place of feta cheese or whenever you want a savorer taste. Here are some suggestions:

• Toss the marinara sauce and pasta with vegan Parmesan cheese (for heartier options, check out my hearty spaghetti with lentils and marinara and vegan puttanesca with zucchini noodles).
• If you don't want to use Parmesan cheese in your basil pesto, add vegan parmesan on top to taste. It would go well with my double tomato pesto pasta.
• Toss it with roasted veggies like broccoli or cauliflower before serving. You may also serve it with steamed or sautéed vegetables.
• Add a tiny sprinkle of vegan Parm to your vegan mac and cheese to amp it up a notch.
• It goes well with homemade minestrone or an Italian chopped salad (instead of the provolone).

2. Vegan Parmesan Cheese Made With Hemp Seeds, Garlic And Onion Powder

This vegan parmesan is made with hemp seeds, garlic and onion powder. It only takes a few minutes to make.

Prep time: 5 minutes | Total time: 5 minutes | Servings: 1 cup

Ingredients

• Hemp seeds: 1 pound
• Nutritional yeast: 1 tablespoon
• Garlic powder: ¼ teaspoon
• Onion powder: ½ teaspoon
• Sea salt: ¼ teaspoon or to taste

Method

1. Combine all ingredients and whisk until equally distributed in a dish or jar. Taste and season with extra salt if you want a stronger taste (I usually add another pinch). You've completed the task!
2. Keep this vegan Parmesan cheese at room temperature for 3 months in an airtight jar.

Recipe Notes

Cashews 

They give this dairy-free cheese richness and texture. Use raw cashews for the best results. Like my cashew cream, their mild taste is excellent for this dish. (It will have a distinct cashew flavour from the roasted cashews.) If you don't want to eat nuts, replace the cashews with a mixture of raw sunflower and hemp seeds.

Nutritional yeast is essential in vegan cooking since it adds a cheesy taste. It gives this dish a savoury, nutty, and delightful flavour, much as it does in my vegan cheese sauce.

Lemon Zest

It provides a fresh contrast to this dish's other rich, savoury tastes.

Sea Salt

This recipe works best when you season to taste, so avoid using salted cashews. Because you make the vegan parmesan with unsalted cashews, it only takes approximately ½ teaspoon salt to bring out the flavours.

Other Notes

Pulse the ingredients in until they create a coarse meal with a soft, crumbly feel in a small food processor. If you process the vegan Parmesan cheese for too long, it will become cashew butter!

Suppose your food processor isn't big enough for a single batch, double the recipe. Store the leftovers in the fridge for 5-6 days or frozen for a month.

It's not necessary to defrost vegan Parmesan cheese before using it. It thaws quickly because of its thin texture, so sprinkle it on top of whatever you eat.

Vegan Parmesan Cheese: What to Do with It

This vegan Parmesan cheese is a delicious umami topping for various dishes. Here are a couple of my favourite applications:

• Add it to any pasta dish, such as my Bolognese spaghetti, pesto pasta, or creamy Pomodoro pasta.
• Place it on a vegan pizza as a topping.
• Serve with avocado toast.
• Add it to roasted veggies like butternut squash, broccoli, or tomatoes.
• You may use it in any salad. It would be fantastic in a vegan caesar salad!

3. Vegan Parmesan Cheese With Lemon Zest

This easy and quick-to-make parmesan recipe only calls for 4 ingredients. It is ideal when you are rushing to get a meal ready.

Prep time: 3 minutes | Total time: 3 minutes | Servings: 1 jar

Ingredients

• Nutritional yeast: 2 teaspoons
• Cashews: ½ cup, raw
• Salt: ½ teaspoon
• Lemon zest: ½ teaspoon

Method

1. Combine the cashews, nutritional yeast, salt, and lemon zest in a small food processor. Pulse the ingredients until it resembles coarse grain and is soft and crumbly.
2. Keep refrigerated for up to 5 days before freezing.

You can purchase vegan parmesan to grate on top of stuff, which is fantastic. This homemade vegan parmesan recipe uses cashews, nutritional yeast, garlic powder, and sea salt. The nutritional yeast, garlic powder, and salt combine to give those cashews a cheesy flavour. It's rather remarkable, to be honest. It's not anything that will melt, but it's excellent as a garnish and tastes deliciously cheesy.

How To Make It?

To make your vegan parmesan, all you need is a food processor. Simply place the S blade in the food processor, add the cashews, nutritional yeast, salt, and garlic powder, and pulse until extremely fine.

Don't blend, pulse

You don't want to throw this in the food processor because if you process cashews for too long, they might turn into cashew butter, which you don't want. So give it a pulsing. Don't leave it to chance.

Is it necessary to refrigerate it?

It doesn't work that way. It will keep (3-4) in a sealed container at room temperature for a few weeks. You may, however, store it in the fridge if you choose. Either/or is OK as long as it's in a sealed container.

What can I use instead of cashews?

If you're allergic to cashews, you may substitute them with hemp seeds or sunflower seeds. It also works if you use the same amount as cashews, you'll have a terrific vegan parmesan alternative.

4. Vegan Parmesan Cheese (7 different ways)

Vegan Parmesan Cheese is a staple you'll want to keep in your fridge and sprinkle on everything! Here I show you 7 ways to make it. There is even a nut-free option. Ridiculously easy!

Prep time: 5-6 minutes | Total time: 5-6 minutes | Servings: 1 cup (16 tablespoons)

Ingredients

• Raw cashews, raw walnuts, pepitas, raw slivered almonds, raw sunflower seeds, or hemp seeds: 1 cup raw cashews, walnuts or pepitas
• Nutritional yeast: ⅓ cup
• Sea salt: 1 teaspoon
• Garlic powder: ½ teaspoon (optional)

 Method

1. Add all-vegan parmesan ingredients to your food processor, and pulse until the mixture reaches a crumbly consistency. Be careful not to pulse it for too long, or you will end up with a paste.
2. Store the vegan parmesan cheese in the refrigerator for several weeks; it lasts pretty long. You can use it on pizza, pasta, risotto, roasted vegetables, and even salads.

Recipe Notes

1. This recipe also works with raw slivered almonds, sunflower seeds, or hemp seeds. Or try a mixture of nuts/seeds.
2. Calories are estimated only for about 1 tablespoon of vegan parmesan cheese.
3. For even more flavour, you can add ½ teaspoon garlic powder.

Nutrition For 1 Tablespoon Serving

• Calories: 48 kcal
• Carbohydrates: 3g
• Protein: 2g
• Fat: 4g
• Saturated fat: 1g
• Sodium: 146mg
• Potassium: 72mg
• Fibre: 1g
• Sugar: 1g
• Calcium: 3mg
• Iron: 1mg

4.1 Cashew Vegan Parmesan Cheese

Cashew Vegan Parmesan is by far my favourite version. It has a cheesy taste more than the other kinds, and it tastes excellent on all your Italian or American dishes! The cashew parmesan is the best “every day” cheese, perfect on pizza and pasta dishes.

Prep time: 5-6 minutes | Total time: 5-6 minutes | Servings: 1 cup (16 tablespoons)

• Raw cashews: 1 cup
• Nutritional yeast: ⅓ cup
• Sea salt: 1 teaspoon
• Garlic powder: ½ teaspoon (optional)

Method

• Add the 3 ingredients to a food processor and pulse until your vegan parmesan is crumbly

4.2 Hemp Seed Vegan Parmesan Cheese

Prep time: 5-6 minutes | Total time: 5-6 minutes | Servings: 1 cup (16 tablespoons)

• Raw hemp seeds: 1 cup
• Nutritional yeast: ⅓ cup
• Salt: 1 teaspoon or to taste
• Garlic powder: ½ teaspoon (optional)

Method

• Add the 3 ingredients to a food processor and pulse until your vegan parmesan is crumbly

4.3 Pecan Vegan Parmesan Cheese

You will be surprised how tasty the pepita vegan parmesan turned out! So if you can't have tree nuts, but you can have seeds, I highly recommend trying this version. You could also sub raw sunflower seeds or even hemp seeds if needed.

Prep time: 5-6 minutes | Total time: 5-6 minutes | Servings: 1 cup (16 tablespoons)

• Raw pecans: 1 cup
• Nutritional yeast: ⅓ cup
• Sea salt: 1 teaspoon
• Garlic powder: ½ teaspoon (optional)

Method

• Add the 3 ingredients to a food processor and pulse until your vegan parmesan is crumbly

4.4 Pepita Vegan Parmesan Cheese

You will be surprised how tasty the pepita vegan parmesan turned out! So if you can't have tree nuts, but you can have seeds, I highly recommend trying this version. You could also sub raw sunflower seeds or even hemp seeds if needed.

Prep time: 5-6 minutes | Total time: 5-6 minutes | Servings: 1 cup (16 tablespoons)

• Pepitas: 1 cup
• Nutritional yeast: ⅓ cup
• Sea salt: 1 teaspoon
• Garlic powder: ½ teaspoon (optional)

Method

• Add the 3 ingredients to a food processor and pulse until your vegan parmesan is crumbly

4.5 Slivered Almond Vegan Parmesan Cheese

Prep time: 5-6 minutes | Total time: 5-6 minutes | Servings: 1 cup (16 tablespoons)

• Raw slivered almonds: 1 cup
• Nutritional yeast: ⅓ cup
• Salt: 1 teaspoon or to taste
• Garlic powder: ½ teaspoon (optional)

Method

• Add the 3 ingredients to a food processor and pulse until your vegan parmesan is crumbly

4.6 Sunflower Seed Vegan Parmesan Cheese

Prep time: 5-6 minutes | Total time: 5-6 minutes | Servings: 1 cup (16 tablespoons)

• Raw sunflower seeds: 1 cup
• Nutritional yeast: ⅓ cup
• Salt: 1 teaspoon or to taste
• Garlic powder: ½ teaspoon (optional)

Method

• Add the 3 ingredients to a food processor and pulse until your vegan parmesan is crumbly

4.7 Walnut Vegan Parmesan Cheese

Prep time: 5-6 minutes | Total time: 5-6 minutes | Servings: 1 cup (16 tablespoons)

You can use the walnut vegan parmesan cheese on salads and Italian dishes. For a similar taste, you can use raw pecans instead of walnuts.

• Raw walnuts: 1 cup of raw walnuts (important: they must be raw)
• Nutritional yeast: ⅓ cup
• Sea salt: 1 teaspoon or to taste

Method

• Add the 3 ingredients to a food processor and pulse until your vegan parmesan is crumbly

5. The Best Vegan Parmesan Cheese Recipe – As A Block Or Grated

This vegan parmesan cheese recipe is by far the best! It is made with simple whole foods and can be made into crumbles or as a block to grate!

Prep time: 5-10 minutes | Total time: 5-10 minutes | Servings: 1¼ cups (20 tablespoons)

Ingredients

• Raw cashews: 1 cup (no need to soak)
• Lemon juice: 2½ teaspoons
• Distilled white vinegar: 1¼ teaspoons
• Sea salt: ½ to ¾ teaspoons
• Ground mustard: 1 pinch

Method

1. Place the dry cashews in a food processor and blend until they have a fine crumble consistency.
2. Add the remainder of the ingredients (lemon juice, distilled white vinegar, sea salt, ground mustard) and pulse until they are well incorporated.
3. You can stop here if you prefer to use the crumbled form of the cheese.
4. To shape it into a wheel, you continue blending it until the mixture becomes smooth. It will come together into a ball, almost soft and dough-like.
5. Shape the mixture with the help of plastic wrap into a wheel and refrigerate overnight.
6. Alternatively, you can shape it with your hands and store it in an airtight glass dish.
7. Refrigerate it overnight. The parmesan cheese will be ready to grate in the morning, but keep checking for hardness every few hours if you can't wait!
8. This vegan parmesan also stores well in the freezer if you know you won't use it within 7 days.

Recipe Notes

• Keep the parmesan cheese refrigerated until you are ready to grate it. Otherwise, the cheese softens, and you will not grate be able to grate it. You can also make a double badge and freeze some of it. The cheese stores very well in the freezer for extended periods.
• The white vinegar gives the cheese the tanginess and sharpness of the parmesan.
• You can use this crumbled cheese straight out of the food processor or store it crumbled in the fridge. This way, you don't have to grate your parmesan.
• This recipe makes 1 wheel about 5 inches by one inch or a little over 1¼ cup grated.
• You can also add some miso and/or nutritional yeast to add sharpness and flavour.

Nutrition Per Serving (Estimate)

• Calories: 35kcal
• Carbohydrates: 1g
• Protein: 1g
• Fat: 2g
• Sodium: 58mg
• Potassium: 42mg
• Vitamin C: 0.2mg
• Calcium: 2mg
• Iron: 0.4mg

6. Vegan Parmesan Cheese Made With Hempseeds

You can even use hemp seeds to make vegan parmesan cheese. It is the perfect cheesy topping for pizza, pasta, veggies, salads, popcorn, etc.

Prep time: 4-5 minutes | Total time: 4-5 minutes | Servings: 1¼ cups (20 tablespoons)

Ingredients

• Hemp seeds: 1 cup
• Nutritional yeast: ¼ cup
• Sea salt: 1 teaspoon
• Garlic powder: ½ teaspoon

Method

1. Combine all the parmesan ingredients in a food processor or blender and pulse a couple of times until the ingredients are mixed.
2. Alternatively, you can place all the parmesan ingredients into a bowl and stir to combine.
3. Place mixture in a sealed container and store in the fridge

Nutrition Per 1 Tablespoon Serving

• Calories: 90 kcal
• Carbohydrates: 8g
• Protein: 6g
• Fat: 5g
• Fiber: 1g

7. Vegan Parmesan Cheese With Garlic Powder

Prep time: 5-6 minutes | Total time: 5-6 minutes | Servings: 1 cup (16 tablespoons)

Vegan Parmesan cheese is flavourful and cheesy tasting. It's delicious, ready in less than 10 minutes. You only need 4 ingredients. Wonderfully good!

Ingredients

• Raw, unsalted cashews: 1 cup (150 g)
• Nutritional yeast: 4 tablespoons
• Garlic powder: 1 teaspoon
• Sea salt: 1 teaspoon or to taste

Method

1. Add all the parmesan ingredients to a food processor or a powerful blender and pulse until well mixed.
2. Use your homemade vegan parmesan cheese to make vegan pesto, sprinkle it over a plate of your favourite pasta or a vegan pizza, or simply add it to all your favorite dishes.
3. Store the parmesan leftovers in a sealed container in the fridge for several weeks. I usually freeze it, though.

Recipe Notes

• Theoretically, you could also use roasted nuts, but I think this recipe tastes immensely better when you use raw cashews.
• Add your personal touch by adding your favourite spices or herbs. I sometimes use onion or garlic powder.
• There are nut-free versions of this vegan parmesan cheese recipe. In this case, you use hemp hearts or raw sunflower seeds as substitutions for the cashews.
• For this cheese recipe, you don't have to soak the cashews.
• Don't over-blend the mixture, or you get a creamy texture, like cashew butter.

Nutrition For 1 Serving (1 of 16 tablespoons)

• Calories: 63
• Sugar: 0.7 g
• Sodium: 149 mg
• Fat: 4.2 g
• Saturated Fat: 0.7 g
• Carbohydrates: 4.1 g
• Fiber: 1 g
• Protein: 2.7 g

Conclusion

Parmesan cheese is very versatile. You can sprinkle it over almost everything. My husband sprinkles it on Risotto, Spaghetti, Pizza, Vegetables and even Salads.

This blog post will show you several variations and easy-to-make vegan versions of Parmesan cheese.

I trust you enjoyed this article about the 7 Easy Vegan Parmesan Recipes. Please stay tuned for more blog posts to come shortly. Take care!

JeannetteZ

>>>Do You Love Cheese? Do You Want To Learn How To Make Your Own Delicious, Healthy AND 100% Vegan Cheese For You And Your Family? Click here for My #1 Recommendation<<<

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