Plant-Based Parmesan

Plant Based Parmesan


This nut-based parmesan cheese is made with ground cashews, almonds, pine nuts, garlic and onion powder as well as nutritional yeast. Add this delicious plant-based cheese to pasta, pizza, gratins, salads or even popcorn.
  • Serves: 1 cup
  • Active Time: 30 mins
  • Total Time: 30 mins
  • Views: 9,635
  • Success Rating: 97% (?)
    0% - I fed it to the dog


Step 1: Blending the Ingredients

• 3/4 cup raw cashews, almonds and/or pine nuts*
• 1 tsp onion granules*
• 1 tsp garlic granules*
• 1/2 tsp sea salt*
• 3 tbsp nutritional yeast


Cashews, almonds and/or pine nuts can be used to in this recipe, a mixture of all 3 nuts is also delicious.

In food processor, grind/pulse the nuts into a fine meal. Note: Do not over pulse the nuts, or they will become very greasy and turn into more of a nut butter.

Next, add the remaining ingredients and pulse once or twice to combine.

*Note: The amount of onion and garlic powder, as well as the amount of salt can be adjusted according to your tastes. This particular mix is quite heavy on all 3, but since only a small amount is typically used at any given time, we think it’s a good mix.

This mixture will last for several weeks in the refrigerator.


  • Faith B
    Faith B
    This plant-based parmesan is delicious! The amount of spices is just right. Thank you!
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Faith! I am so happy to hear that you are enjoying this course and learning with Rouxbe! Thank you for your comments regarding plant-based parmesan; a great non-dairy substitute which provides some healthy fats and a bit of protein. Enjoy with pasta, salads, soups and more! Thank you again Faith! Chef Kirk
  • Melody M
    Melody M
    I have also used sprouted watermelon seeds (Go Raw brand) with nutritional yeast and salt and it's very close to the real thing.
  • Alexia P
    Alexia P
    For recipes where this is replacing cow based parmesan, is the vegan parmesan added at the same time ?
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Alexia - great question. So in my experience, I've been able to add the plant-based parmesan at the exact time point in the recipe where I would normally add animal-based part. That said, the kids love having a bowl of the plant-based parm on the table so that they add or eat at their leisure! It's a family favorite for sure! Thanks for engaging with Rouxbe! Chef Kirk
  • Mimi D
    Mimi D
    I'm allergic to peanuts and tree nuts with the exception of Macadamia Nuts, Walnuts, and Pistachios. That we know of so far. Are any of these okay to substitute? It's very hard being plant-based in my food with my allergies.
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Mimi and thank you for your comment. I would always check with your physician before you take any risks with your allergies - I will say that I have made this recipe with macadamia nuts and quite liked it! If you believe that your allergies are not affected by macadamia nuts, I might recommend trying...I hope this helps. Thank you for learning with Rouxbe! Chef Kirk
  • Mims E
    Mims E
    is garlice granules and garlic powder interchangeable?
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Mims and thanks for your question. So garlic granules and garlic powder can be used interchangeably in recipes. Garlic powder, in my opinion, is easier to find at the grocery. The difference between the two is primarily texture; garlic powder has a flour-like consistency and granulated garlic is coarser. I hope this helps and thanks for cooking with Rouxbe Mims! All the best, Chef Kirk
  • Mims E
    Mims E
    so I didn't pulse too much, but still it kind of turned into a bit of a nut butter texture... Wny did you think this happened chef? By the way, i used a high speed blender instead of a food processor. Does it make any difference?
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Mims - thanks for your question! I am so glad that your working on this recipe - you will love this vegan cheese for years to come! So I typically use a food processor to get the consistency you are looking for. Your instincts are spot-on Mims, pulsing is the way to go. However, I believe that a blender is too strong for this technique. I would suggest trying in a food processor and "pulsing" until you obtain the texture you are looking for. I hope this helps and thanks again for cooking with Rouxbe! Chef Kirk
  • Mims E
    Mims E
    It was really delicious though. But i will definitely let you know what happens when i use the food processor next. Thank you so much for your quick response :)
  • Cris T
    Cris T
    I love this recipe. Our daughter is dairy free for health reasons but she was always a cheese lover! Perfect for our family pasta night.
  • Sarah P
    Sarah P
    This recipe is delicious and very easy to make. Thank you!
  • Sharon K
    Sharon K
    Wow this is really good. Should we soak the cashews in advance? I notice some of the other recipes call for that. If we soak first, do we just bake at low heat to dry them? Thanks!
  • Lauren L
    Lauren L
    Hi Sharon! Great question. You can soak the nuts in advance if you would like. Soaking releases enzyme inhibitors and makes nuts more digestible. In large quantities I always try to soak nuts for this reason. Because this is a condiment, it isn't necessary unless you notice digestion issues with raw nuts. if you do decide to soak, rinse them after you soak and use a dehydrator OR heat them at the lowest temp your oven goes until they are dry and crunchy. Sometimes this can take an hour or more. Thank you for your interest! Lauren
  • Hicham Z
    Hicham Z

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