Look, I get it. You want something cheesy and delicious on your pasta, but you’re trying to do the whole vegan thing. Or maybe you’re just trying to eat a little healthier.
It can be tough. I’ve tried some of those store-bought vegan cheeses, and… well, let’s just say some of them taste like salty dust. Not great.
But what if I told you that you can make your own amazing vegan parmesan at home? And that it only takes like, 5 minutes and a few simple things you probably already have?
Yeah, for real. This stuff is so good and so easy, you’ll wonder why you ever bought the other stuff. So let’s get into it and make something you’ll actually want to eat.
What You’ll Need
This recipe is super simple. No weird ingredients you have to search for in a specialty store. It’s just a handful of basic items.
Here’s the list:
- Raw Cashews: These give it a creamy, rich base. You can use pieces to save a few bucks.
- Hemp Seeds: Adds a nice texture and some healthy fats. Sometimes I use sunflower seeds too.
- Nutritional Yeast: This is the magic ingredient. It gives you that cheesy, nutty flavor. Don’t skip this one!
- Garlic Powder: Because garlic makes everything better.
- Onion Powder: This adds a little extra something that rounds out the flavor.
- Salt: Just regular table salt or sea salt works fine. It brings all the flavors together.
The Tools for the Job
You don’t need a professional kitchen for this. The list of tools is really, really short.
- A food processor or a good blender
- Measuring cups and spoons
- An airtight jar or container for storage (a simple mason jar is perfect)
How to Make This Awesome Vegan Parm
Alright, this is the easiest part. It’s so fast you might blink and miss it.
Step 1: Get all your ingredients out and measure them. Put the cashews, hemp seeds, nutritional yeast, garlic powder, onion powder, and salt into your food processor or blender.
Step 2: Pulse it! Don’t just turn it on and walk away. You want to pulse it in short bursts, like 5-10 times. You’re looking for a crumbly texture, kind of like coarse sand.
Step 3: Check the texture. If you blend it for too long, the nuts will release their oils and you’ll start making nut butter. We don’t want that. It should be a fine, powdery crumb.
Step 4: That’s it. You’re done. Transfer it to a jar and sprinkle it on everything. Seriously, it’s that easy.
Pro Tips from My Kitchen
I’ve made this recipe a LOT. And I’ve messed it up before so you don’t have to. Here are a few things I’ve learned.
- Don’t Over-Blend! I know I already said this, but it’s the most important tip. The goal is a light, crumbly texture. If you see it starting to clump together, stop immediately. You’re heading into butter territory.
- Toast Your Nuts (If You’re Feeling Fancy). If you have a few extra minutes, lightly toast the cashews in a dry pan over medium heat. Let them cool completely before blending. It brings out a deeper, nuttier flavor that is just amazing.
- Taste and Adjust. The recipe is a great starting point, but your taste buds are unique. After you blend it, give it a taste. Want it more cheesy? Add a bit more nutritional yeast. More garlicky? You know what to do. Make it yours.
- Start with Less Salt. You can always add more salt, but you can’t take it out. Start with a little less than the recipe calls for, pulse it, taste it, and then add more if you think it needs it.
Swaps and Fun Variations
One of the best things about this recipe is how you can change it up. Don’t have something? No problem. Want to try something new? Go for it.
| Instead Of… | Try This… | Why It Works |
|---|---|---|
| Raw Cashews | Almonds, Walnuts, or Pecans | Each nut brings a slightly different flavor. Almonds are mild, while walnuts are a bit more earthy. |
| Hemp Seeds | Sunflower Seeds or Pumpkin Seeds | These are great nut-free options that still give you a good texture and healthy fats. |
| Garlic/Onion Powder | Smoked Paprika or Chili Powder | If you want a smoky or spicy kick, adding a pinch of these can totally change the vibe. |
You can even mix and match. Half cashews and half walnuts? Do it. Add a pinch of dried herbs like oregano or basil? Sounds delicious.
Making It Ahead of Time
This is the perfect recipe to make ahead. Honestly, that’s the whole point.
Just make a batch on Sunday and stick it in a jar. It will be ready to go for the whole week whenever you need a cheesy fix. It’s one less thing to worry about during a busy weeknight.
Leftovers and How to Store It
Storing this stuff is super simple.
Just put it in an airtight container. A glass jar with a tight lid is my go-to.
Keep it in the fridge. It will stay fresh and delicious for at least 2 to 3 weeks. You can also freeze it for a few months if you make a giant batch.
Nutrition and Diet Info
For those of you who like to know the details, here’s a quick look at what you’re getting.
| Nutrition Info (Approx. per Tablespoon) | Ingredient Swaps for Diets |
|---|---|
| Calories: ~45 | Nut-Free: Use all seeds! A mix of sunflower and pumpkin seeds works great instead of cashews. |
| Fat: 3.5g | Lower Sodium: Just reduce the salt or leave it out. You can add more herbs for flavor instead. |
| Carbs: 2g | Keto-Friendly: This recipe is already pretty keto-friendly, but using macadamia nuts can lower the carb count even more. |
| Protein: 2g |
What to Eat It With
You can put this on pretty much anything you’d use regular parmesan on.
- Pasta: This is the obvious one. It’s amazing on spaghetti or any pasta dish.
- Pizza: Sprinkle it on top before or after baking for a cheesy kick.
- Salads: It adds a great texture and flavor to a simple green salad or a Caesar salad.
- Popcorn: This is one of my favorites. Drizzle popcorn with a little olive oil and then toss it with this vegan parm. So good.
- Roasted Veggies: Sprinkle it over roasted broccoli or asparagus. It takes them to a whole new level.
Frequently Asked Questions
Q1. Does it actually melt like real parmesan?
Ans: Nope, it doesn’t. Because it’s made from nuts and seeds, it won’t melt and get gooey. Think of it more like the shaker-style parmesan that adds flavor and texture.
Q2. My vegan parm turned into a paste! What did I do wrong?
Ans: You probably just blended it for too long. When the nuts and seeds get over-processed, they release their natural oils and turn into a butter or paste. Next time, use short pulses and stop as soon as it looks like a coarse crumb.
Q3. Can I use roasted cashews instead of raw?
Ans: You can, but it will change the flavor. Roasted nuts have a stronger taste. Also, make sure they are unsalted if you use them, or you’ll need to adjust the salt in the recipe. I personally think raw nuts give it a more neutral, cheesy-like base.
Wrapping Up
So there you have it. A super easy, super fast, and actually delicious vegan parmesan that won’t make you miss the real thing.
It’s one of those simple recipes that can make eating healthier or plant-based feel a lot less like a sacrifice and a lot more like a treat.
Now it’s your turn. Go give it a try! And when you do, come back and leave a comment. I’d love to hear how it turned out for you or if you tried any fun variations.
