Vegan Parmesan Cheese

Jani

Hi, I'm Janice! I'm a chef, food photographer, and DIY enthusiast. On this blog, I share reliable, budget-friendly recipes that anyone can make, regardless of their cooking experience. Alongside these delicious dishes, I also offer a peek into my DIY projects, showing you how I’m transforming my home one step at a time. Whether you're here to cook up something tasty or get inspired to tackle a home improvement project, you'll find something to enjoy!

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Essential Elements for making Vegan Parmesan Cheese

Toasted Cashews: These form the base of our vegan Parmesan. For this recipe, we want them dry and toasted rather than soaked, as this creates the perfect granular texture.

Nutritional Yeast: This is our secret ingredient for achieving that characteristic cheesy flavor. It has a nutty taste, but use it moderately as its flavor can be quite intense.

Note: Additional seasonings like salt and black pepper can be adjusted to taste.

A bowl of toasted cashews, nutritional yeast, and a mixture of salt and pepper, the main ingredients for making homemade vegan parmesan cheese.

The Magic of Nutritional Yeast

Nutritional yeast transforms simple cashews into a cheese-like creation. Manufacturers cultivate yeast in a nutrient-rich environment for several days. Glucose, typically from sugar cane or beet molasses, serves as the main ingredient in the growth medium. Once the yeast reaches maturity, manufacturers heat-deactivate, harvest, wash, dry, and package it.

You’ll recognize nutritional yeast by its yellow flakes, granules, or powder form. It provides that distinct umami, cheese-like flavor that makes it a staple in vegan cooking. You can find it in most natural food stores and many regular grocery stores.

Let’s Get Cooking Vegan Parmesan Cheese

Toast the cashews at 350°F (180°C) for 10 minutes in the oven, or in a pan over medium heat for 5 minutes, stirring constantly.
Allow the cashews to cool completely.
Place the toasted cashews in a food processor or blender.

Add nutritional yeast, salt, and freshly ground black pepper.
Process until the mixture becomes fine and granulated, similar to traditional Parmesan cheese.

Store in an airtight container in the refrigerator for up to one week.

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Variations and Substitutions

Herbed Vegan Parmesan: Add dried herbs like basil, thyme, parsley, or cilantro when blending. For immediate use, fresh herbs work wonderfully.
Garlic Vegan Parmesan: Incorporate garlic powder or finely minced fresh garlic for an aromatic twist.
Smoked Vegan Parmesan: Add a pinch of smoked paprika to create a smoky flavor.
Spicy Vegan Parmesan: Include crushed red pepper flakes or ground dried chilies for a kick of heat.

Tips and Tricks

Ensure cashews are completely cooled before processing to prevent clumping.
Toast cashews until they’re golden brown but not burnt – this develops optimal flavor.
Process in short pulses to achieve the desired texture and prevent over-processing.
Start with a small amount of nutritional yeast and adjust to taste – it’s easier to add more than to correct an overpowering flavor.
Keep moisture away from the stored cheese to maintain its granulated texture.

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