Easy Vegan Parmesan Cheese
Make this simple vegan Parmesan cheese recipe and sprinkle it over your favorite Italian recipes! This vegan Parm is made with hemp seeds, so it's nut free.
Updated by Kathryne Taylor on September 5, 2024
I should put “Parmesan cheese” in big quotations here, because this vegan version is definitely not cheese. Yet, it tastes quite similar to the real deal! I’m loving this vegan Parmesan cheese recipe and I think you will, too.
This vegan Parm is great sprinkled over savory meals in lieu of real Parmesan. Whether you’re vegan, dairy free, avoiding animal rennet, looking to limit your consumption of animal products, or just plain curious—this recipe is for you.
I’m not the first person to come up with a vegan Parmesan cheese substitute. I’ve tried several recipes over the years, but none quite hit the mark. When I was wandering around Whole Foods the other day, I came across a vegan Parmesan blend in the refrigerated section. It used hemp seeds instead of raw cashews like I’ve used before. I was intrigued.
I didn’t buy that vegan Parm, but the idea stuck with me until I couldn’t ignore it any longer. Hemp seeds seemed like a great choice since they’re tender, nutty, nutritious, and nut free (a bonus for my friends with nut allergies). Hemp seeds are also tiny, which meant that I could simply stir the ingredients together instead of making a mess in my food processor.
So, I bought some hemp seeds on another grocery store run, and came home and started experimenting. Bingo! Meet the best vegan Parm I’ve ever had. You’ll only need five ingredients for this dairy-free wonder.
Vegan “Parmesan” Ingredients
Hemp Seeds
Hemp seeds have a slightly nutty flavor and tender chewy texture, which makes up for Parmesan’s similar qualities. Hemp seeds are very nutritious, offering polyunsaturated fat, protein, manganese, magnesium and more.
I bought my hemp seeds at Whole Foods in the supplement section, but they are less expensive on Amazon (affiliate link).
Nutritional Yeast
Nutritional yeast contributes cheese-like flavor and golden yellow coloring. Nutritional yeast is also loaded with B vitamins, which is why just 1 tablespoon of this vegan Parmesan accounts for roughly 50 percent of your daily suggested intake of vitamins B1, B2 and B6 (click the “nutrition information” label below the recipe for more exact details).
My favorite brand of nutritional yeast is Frontier Coop, for its superior flavor and small flake size. You can buy a big 1-pound bag of it inexpensively on Amazon. Another good store-bought option is Bragg’s. Do not mistakenly use brewer’s yeast here—they are not the same thing!
Garlic Powder and Onion Powder
These offer some extra flavor complexity that help make up for all the subtle flavors found in real Parmesan. Garlic and onion powder make this vegan Parm irresistible!
Salt
Real Parmesan cheese is quite salty, so salt is an essential ingredient for this vegan version! I used fine sea salt, but you can use regular table salt if that’s what you have.
Uses for Vegan Parmesan Cheese
You can sprinkle this vegan “Parmesan” with abandon all over your favorite Italian recipes, salads, cooked vegetables and more! Use it like you would use Parmesan (however, if you’re baking the recipe, you might want to reserve it for sprinkling until after it’s out of the oven for maximum flavor and presentation value).
You might also enjoy it in place of feta cheese, or any time you need some extra-savory flavor. Here are some ideas:
- Sprinkle vegan Parmesan over marinara sauce and pasta (for heartier options, check out my hearty spaghetti with lentils and marinara and vegan puttanesca with zucchini noodles).
- Omit the Parmesan cheese from basil pesto, then sprinkle vegan Parmesan on top of your pesto dish, to taste. It would be great on my double tomato pesto spaghetti recipe!
- Sprinkle it over roasted vegetables, like roasted broccoli or roasted cauliflower. You might also enjoy it over steamed or sautéed veggies.
- Take your vegan mac and cheese up a notch by topping it with a light sprinkle of vegan Parm.
- You might also enjoy it over homemade minestrone soup, or Italian chopped salad (in lieu of the provolone).
Please let me know how you like this vegan Parm in the comments! I’m excited to hear how you use it.
Easy Vegan Parmesan Cheese
Make this simple vegan Parmesan cheese recipe and sprinkle it over your favorite Italian recipes! This vegan Parm is made with hemp seeds, so it’s nut free. No food processor required—just stir together the ingredients and you’re done. Recipe yields about ¾ cup.
Ingredients
- ½ cup hemp seeds
- ¼ cup nutritional yeast
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon fine sea salt, to taste
Instructions
- Simply stir together the ingredients in a bowl or jar until they are evenly dispersed. Taste, and add more salt for more intense flavor (I usually add another pinch or so). You’re done!
- Store this vegan Parmesan cheese in an airtight container at room temperature for up to 3 months.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
After three years of trying different recipes for Vegan Parmesan, and today, I came across this one. This is the only one I will Use.I had decided I didn’t ‘need’ a vegan Parmesan. Why the trouble, extra calories and expiration dates. I didn’t need another occasional product stored in my freezer. This is the Bomb! This one is shelf stable! I will use this. Often. And maybe on popcorn and more! Thank you, thank you, thank you! I am a happy camper. Adding nutrition with out the care. Thanks, Kate!
I really like this recipe. Are used it in Lieu of grated Parmesan cheese on top of my roasted kale in the oven. I have to say however, the actual cheese takes out the fight of the Kale. So, I have to get used to the flavor. I can’t wait to use it on roasted vegetables and other recipes.
Made this tonight to sprinkle on a vegan version of American Chop Suey. It is healthier and closer tasting to real grated Parmesan than the Go Veggie parm I used to purchase. Awesome, thank you!
I am so excited to find these recipes for cheese substitute. My son has been lactose intolerant since returning from his Afganistan tour of duty. He misses cheese so much as he was raised in the great dairy state of WISCONSIN and his great grandfather was a cheesemaker. He misses mac and cheese and pizza.. I will be trying the parmesean cheese recipe to see if he can tolerate it.
Thank you.
Hello, do you know what this would be in grams? Searching for conversions online and apparently not all cups are equal :S
Hi! Sorry, I don’t provide conversions.
Delicious! This topping is delicious as a parmesan replacement, a salad topper, and as a topping for comfort food dishes like creamy vegan mac ‘n cheese(not real cheese, either).
I’ve been Vegan for 6 years, and I’ve tried many Parm recipes. Some of them were pretty good, but this one is better than pretty good. I found this recipe, made some, and immediately made another batch. A double batch! This is so good! And I love that it’s made with hemp seeds. Thank you. I’ll never have to look for another Parm recipe!
I have given up cheese, but parmesan was my last holdout, because I had to use up my last block, AND because I didn’t use much in a serving anyway.
This was SO easy to make. I whirred it up in my super tiny food processor because I wanted it to be finer. Also used an extra 1/4 tsp. salt. Nutritionally, it was great to get a hit of fibre and B12 too. I am not a big fan of calorie-dense nut recipes, so this was a great recipe.
I tried it this evening and sprinkled it on top of roasted spaghetti squash, and home made marinara. It was so good!!
Next up, want to see how it tastes on my baked potato and broccoli!
Thank you!
Wonderful to hear, Anita! I love that you are excited about this one already.
There is gluten intolerance in my circle of friends; is there a nutitional yeast substitute?
HI Marilyn, from my knowledge, nutritional yeast is gluten free. Just be sure to look at your ingredients list.
Hands down the best vegan parm I’ve found. Thank you for sharing!
You’re welcome, Kate!
Can this be used to make Chicken Picatta? Will it brown like real cheese?
So easy to make and honestly I like the texture better than with raw cashews! Smells amazong too! Spooned a bit on my soup and enhanced 5he flavour of the soup. Thank you!
Thank you for sharing!
I blended this in the NutriBullet and it became a little damp- but maybe that’s because my NutriBullet might not have completely dried?
Anyways…. it’s freaking amazing!!!! So so happy I found this recipe! Thanks for sharing it with us <3
Hi, That’s interesting. That could be or the friction heated it up and can cause moisture.
Delicious and nutritious! Absolute perfection. Thank you for sharing!!! =)
You’re welcome, Rose!
I have up dairy but really missed the Parmesan cheese on the pasta- until now! This is DELICIOUS and even better than Parmesan (in my opinion). This was the final nail in the dairy coffin – thank you!!!!
Wonderful! Thank you for sharing, SA. I’m happy you came across this vegan parm to enjoy.
I wonder if these would work on a rolls recipe (garlic parmesan recipe). sounds yummy!
Thank you for this recipe, turned out good had it over zucchini noodles and marinara sauce . Definitely a keeper.
So easy and ingredients that I always have on hand.
You’re welcome, Syl! Thank you for your review.
I cannot thank you enough for this great recipe. It taste great and its healthy. Food doesn’t get better than that
You’re welcome! I’m happy you enjoyed it.
This is delicious and so creative! I love the hemp hearts as the base, and the only thing I added was a little lactic acid for some tang and sharpness. Thank you for this yummy recipe!
You’re welcome, Sandra! I’m happy you enjoyed it.
It was so good! I really appreciated the fact that it was so easy to whip up. No blender/food processor required. I will definitely be using this recipe again and again. Thank you!
So delicious and easy! It totally exceeded our expectations. We put it on top of our homemade mac and cheese. Nobody even noticed the difference. Highly recommend this recipe!
Thank you, Lily!
I like this better than real Parmesan! I keep it handy in the fridge at all times.
Excited to try this! Do you think hemp hearts would be an ok substitute for the seeds? Or is it a texture thing? Ty :))
Hi! I believe they are they same thing so you should be good.
Hemp seeds technically still have the outer layer on them, like sunflower seeds with the shell. I think Kate means hemp hearts. :)
Has anyone tried toasted hemp seeds? Does it change the flavor profile? Toasted tends to be the whole seed, and likely adds a nuttier flavor. My local health food store has both types.
*****This is by far the abSEWlute BEST vegan Parmesan Cheese ever❣️❣️❣️❣️❣️
Thank You❣️
Simple to make, and very tasty. Thanks! We enjoyed it sprinkled atop homemade pizza last night.
I’m glad you loved it, Linda! Thank you for your review.
This looks great! Could I use this for the parmesan ingredient in alfredo?
I’m not quite sure how that would work. If you try something let me know how it turns out!
This is wonderful! I will definitely be making it again and again.
That’s great, VJ!
So simple and delicious
I’m glad you liked it, Noelle!
Just found this recipe. As an Italian who is new to this way of eating; this recipe is the most promising.
I hope you like it, Deb!
Great recipe! so easy and tasty, nutty and cheesy, and you can sprinkle it on any dishes or veggies for a savory boost of flavor! Thanks!
You’re welcome, Nomia!
I am blown away… I almost do not know what to say… This stuff is absolutely AMAZING!!
I was looking for a nut-free parm substitute and found your recipe. Thank you so much for sharing!! God bless you!
I’m so happy to hear you think so!
This was a perfect recipe to top our Spaghetti Bolognese. We used impossible meat crumbles and Banza pasta along with our favorite sauce! All vegan! All delicious! The nuttiness from
The hemp seeds is so good! We will be shouting out your site this recipe on our podcast when we discuss it this Tuesday. Hope that’s okay. We loved it! Thanks for this!
This sounds amazing and would be great for taking away with us as we are about to go back on the road for 5 months. One question….you say it lasts for 3 months at room temperature. Is this prior to opening or will it last 3 months after opening please? We have limited fridge space so it would be ideal if it didn’t have to be refrigerated. Most of the ones I buy in the shops say refrigerate after opening.
Hi! Just make sure you reseal it in an airtight container. I hope you love it!
Hi Kate. I recently was diagnosed with an autoimmune disease and I’m on a strict elimination diet. I found your website and instantly fell in love with about a dozen recipes. But this parmesan cheese is the one recipe that has my mouth watering. I’m going to the store right now to buy the ingredients. If it makes this bland elimination diet even a little bit more interesting, and I think it will, I’m adding you to my will as a gesture of appreciation. You have a beautiful and healthful website, and I’m grateful to find dishes I can actually eat.
I’m sorry to hear that! I’m glad my recipes are helping you find something you can enjoy.
THANK YOU SO MUCH. You’ve made my life significantly easier, as an older brother that’s just trying to adapt recipes so that his allergic to life sister can eat something interesting. I’m not sure if she’s allergic to garlic or onion – I am, and I suppose we’ll find out if it’s carried to her with a trial-and-error deal again – but we’re definitely both allergic to dairy, and she can’t have nuts. This is a life-saver, if it works. I’ll still eat it, if she can’t, as the familial scraps goat. Having one heck of a time successfully baking for her, and adapting things so she isn’t eating her body-weight in sugar. But it’s been a far harder search in attempts for something savory. You’ve blessed me, on this fine day. Thank you.
I previously made vegan parmesan with cashew nuts, but this is even more delicious, and so quick to make!
It’s hard to think of something that takes less than a minute to make as a recipe, but this one is great! Super easy, really tasty and it fills in very nicely for grated parmesan.
Easily recommended!
Thank you, Dave!
I’m a professional lactose and gluten-free chef. I have tried about four different brands vegan parmesan cheese and unfortunately the only one that tastes decent is the one that’s based on soy. I try to avoid soy so I found this recipe a few days ago and thought I would give it a try. I was really hoping it was going to be good. But unfortunately it is not. Well it certainly has plenty of flavor that flavor is absolutely nothing like parmesan cheese. I’m so glad I started out trying a small batch. I won’t be making it again. Don’t waste your time.
Hi Millie, I’m sorry you didn’t enjoy it. I appreciate your feedback.
hi Kate, yay yes, made this simple mix, its delicious, i added a tiny bit of seaweed flakes, and sesame seeds, i dint have onion powder, the idea is great – thanks
I’m happy you were still able to enjoy it!
Delicious, delicious, delicious!! Now, you just need to make a vegan feta. I found one with almonds and with tofu, but since I react to almonds, soy and cashews, can’t have it…
But I can have this and it is DELICIOUS! Thank you!
You’re welcome, Gracie! I appreciate your review.
I confess that I sometimes eat this by the spoonful! I also add chopped raw almonds for a little extra crunch and nutrition.
This is my 3rd time making a double batch!
I LOVE it!
Thank you for posting this wonderful ‘parmesan cheese’ recipe!
You’re welcome, Grace!
Hi Kate! Been wanting to try this but my husband can’t do nutritional yeast…any sub ideas? Thanks!
Hi Irene, I’m sorry but I don’t have a good alternative.
I made this “cheese”. It is great and much easier than the recipes that require the use of a blender/food processor.
I’m glad you enjoyed it, Jan! Thank you for your review.
This is the best vegan Parmesan cheese recipe ever. I always have a jar of some of it in my fridge. Thank you so much.
So, so good on top of soup!
Thank you for this tasty recipe!
You’re welcome, Donna!
Thanks for this recipe. Last year we decided to reduce our meat and dairy intake. Meat was easy, dairy not so much. This year the goal is to reduce dairy in a more meaningful way and I will get a lot of mileage from this recipe. The dinner plan for today includes spaghetti squash with garlic sauteed kale, topped with, you guessed it, this parmesan. I can’t wait to try it!
I hope you loved it, Susan!
Loved it! I wouldn’t say it is like parmesan, but it definitely hits similar notes and we will use it often.
Fantastic!
I’m glad you loved it, David! Thank you for your review.
Super easy and super tasty – thank you!
You’re welcome, Terry! Thank you for your review.