Vegan Parmesan

This easy vegan parmesan is nutty, cheesy, and salty with a zesty little twist. It takes 2 minutes, a blender, and a handful of pantry ingredients — and adds magic to almost any savoury dish.

This vegan parmesan is fantastic to have in the pantry, it tastes as close to parmesan as you can get — but it’s totally dairy-free, full of healthy fats, and super versatile. It’s perfect sprinkled on pasta, salads, roasted veggies, soups, or avocado toast (I loved having it on top of my TVP Bolognase but it also tastes amazing in veggie dumplings!). Seriously, the uses you’ll find for this will be endless.

It’s also a great option for vegetarians, since many store-bought parmesan cheeses aren’t actually vegetarian-friendly. Traditional parmesan is made using animal rennet, which is an enzyme sourced from the stomach lining of calves. That means even though it’s technically just “cheese,” it’s not suitable for vegetarians — but this homemade version skips all that and keeps things 100% plant-based.

I love that it adds a hit of umami and texture without needing store-bought vegan cheese. It’s also packed with protein and omegas thanks to the almonds and hemp seeds. You can make it in bulk and keep it in the fridge for weeks. Plus, it’s so much cheaper and cleaner than supermarket versions.

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Main Ingredients & Why We Use Them

Raw almonds – for texture and a nutty, cheesy base
Hemp seeds – high in protein and omega-3s, adds creaminess
Nutritional yeast – the cheesy, savoury, umami-rich hero
Garlic powder – adds depth and flavour
Onion powder – for a subtle, savoury sweetness
Fine sea salt – brings it all together
Lemon zest – optional, but adds brightness and a bit of zing

How to Make It

Pop your almonds into a food processor and pulse a few times until crumbly — don’t overdo it or it’ll turn into a paste. Then throw in everything else and blitz until it looks like fine, golden parmesan crumbs. Done!

Variations & Substitutions

• Create a nut-free version with sunflower seeds instead of almonds.
• Don’t like almonds? Use cashews instead.
• No hemp seeds? Sub with more nuts or ground flaxseed.
• Add a pinch of smoked paprika or chili flakes for a spicy version.
• Skip the lemon zest if you prefer a more traditional parmesan flavour.

Equipment

I use a food processor in so many of my recipes. I use a Ninja Food Processor, it’s really well priced at around $150 AUD, and I definitely recommend it. If you don’t have a food processor, you can still make this vegan parmesan with a few easy swaps. A high-speed blender may work well—just pulse in short bursts and scrape down the sides to avoid turning it into a paste. A nut or spice grinder is also great for small batches. You can also use pre-ground almonds or almond meal and simply stir everything together in a bowl. The texture might be slightly different, but the flavour will still be delicious!

• Food processor or high-speed blender
• Zester or microplane (if using lemon zest)

How to Serve It

You can use it in lots of different ways: Sprinkle on pasta, risotto, soups, or salads. Use it on garlic bread, roasted veg, or pizza. Stir it into a simple tomato sauce or creamy vegan sauces for extra flavour.

How to Store It

Store in an airtight jar in the fridge for up to 3 weeks, or freeze for longer storage. The fridge helps preserve the natural oils in the almonds and hemp seeds, preventing them from going rancid. It also keeps the lemon zest (if you’re using it) from spoiling. Freezing is a great option if you make a big batch — it holds up really well and keeps the same flavour and texture once defrosted. Just give it a little stir and you’re good to go!

How to Make It