This 3‑Ingredient Vegan Parmesan Will Change Your Pasta Game
For most people, the hardest part of eating healthier is replacing the foods that bring them comfort. Think fries, butter, ice cream, or potato chips. While you don’t have to eliminate them entirely, you might choose to enjoy them less often—whether you’re trying to lose a few pounds, reduce cholesterol levels, or address digestive issues like bloating or heartburn.
Take Parmesan or any hard cheese. Delicious? Absolutely. But they’re also high in fat, energy-dense, and contain lactose, which may cause digestive discomfort, weight gain, or elevated blood lipids.
The alternative? Vegan parmesan cheese. It’s healthy, low in calories, lactose‑free, and just perfect for diet-friendly meals and snacks. Plus, it contains no cholesterol or saturated fat.
Here’s how to make vegan parmesan cheese with just five basic ingredients that pack a hefty nutritional punch.
Vegan Parmesan Cheese Ingredients
The star ingredient in this vegan parmesan cheese recipe is nutritional yeast, a savory seasoning that delivers 16 grams of protein, 6.3 grams of fiber, and only 1120 calories per ounce.
Nutritional yeast is vegan, gluten-free, and rich in B-complex vitamins. A single ounce provides 1,838% of the daily value (DV) for vitamin B12, plus large doses of thiamin, riboflavin, and folic acid.
That said, vegan parmesan cheese is meant to be a seasoning. But even a pinch packs a surprising boost of protein and fiber thanks to nutritional yeast, hemp seeds, and other wholesome ingredients.
Ready to give it a try? This vegan parmesan cheese recipe calls for the following:
- Nutritional yeast flakes: With its cheesy flavor, nutritional yeast lends vegan parmesan its signature taste while adding fiber, protein, potassium, and B vitamins. Due to its high fiber content, it fills you up quickly and supports digestive health.
- Hemp seeds: These tiny seeds are chock-full of protein, phosphorus, iron, magnesium, copper, and B vitamins. They add a mild, nutty flavor while imparting texture and creaminess. If you’re out of hemp seeds, sesame seeds will work just as well.
- Cashews (optional): You can stick with hemp seeds, but if you prefer a thicker, more substantial texture, replace the seeds with cashews—or use both for extra richness. Alternatively, add ground almonds to the mix.
- Salt: A pinch of salt will make the vegan parmesan taste closer to the real thing.
- Lemon zest (optional): It brightens the mix and adds a citrusy touch, giving the vegan parmesan cheese a fresher, more balanced flavor.
- Other optional seasonings: Garlic or onion powder, white pepper, smoked paprika, basil, thyme, oregano, red pepper flakes.
How to Make Vegan Parmesan Cheese
Vegan parmesan cheese is made with just three ingredients: nutritional yeast, hemp seeds, and salt. However, you may add lemon zest or other seasonings to tailor the flavor profile to your taste.
Apart from that, you only need a blender or food processor. It’s that simple.
Vegan Parmesan Cheese Recipe
Ingredients
- 1/4 cup nutritional yeast flakes
- 1/2 cup hemp seeds
- 1/2 cup sesame seeds or ground almonds (optional)
Instructions
- Mix all ingredients in a food processor.
- Store in an airtight container at room temperature for up to three months.*
Notes
Give Your Meals a Flavorful Boost with Vegan Parmesan Cheese
Vegan parmesan can be a healthy choice for anyone looking to eat more fiber, cut back on saturated fat, or give up dairy. Gram for gram, it’s more nutritious than the real thing and fits into any diet.
To reap the benefits, use vegan parmesan cheese as a topping or seasoning after cooking. For example, you could:
- Sprinkle it over popcorn, homemade pizza, or baked French fries
- Blend it into hummus, guacamole, or creamy bean dips
- Toss it with nuts and seeds for a crunchy snack
- Mix into vegan butter or olive oil and spread it over bread before toasting
- Sprinkle vegan parmesan cheese over quinoa, farro, or brown rice bowls
- Use it as a topping for omelets, tofu scrambles, or pasta dishes
- Serve with salad, soups, or roasted veggies
Vegan parmesan tends to lose its flavor when mixed into food. For a cheesy punch, sprinkle it on top just before serving. You can still blend it into dips, sauces, spreads, or cooked dishes to boost their aroma and nutritional value, but it works best as a finishing touch.
Vegan Parmesan Cheese FAQ
It doesn’t taste identical, but it delivers a similar savory, cheesy hit—especially when sprinkled on top of food rather than mixed in.
Nutritional yeast adds depth, umami, and a cheesy aroma while also boosting protein, fiber, and B-vitamin content.
If you’re making vegan Parmesan and need a nutritional yeast substitute, you can use raw cashews, sesame seeds, sunflower seeds, or cashew butter. Lightly toasted chickpea flour will work, too, though these alternatives have a different nutritional makeup and flavor profile.
You can mix vegan parmesan into cooked foods, but its flavor is strongest when added at the end or sprinkled on top just before serving.
Vegan parmesan is meant to be a seasoning, not a main ingredient. One or two tablespoons are enough to enhance flavor without overpowering a dish.
No, it doesn't. Vegan parmesan is a dry, crumbly topping and won’t melt.
Vegan parmesan cheese can stay fresh for up to three months, depending on the ingredients used.
Nut-free versions can be stored in an airtight container at room temperature for up to three months. If your recipe includes nuts, refrigerate the seasoning in an airtight container for up to one month.
As a nutritionist, I recommend this savory seasoning to vegans, vegetarians, and individuals who want to cut out dairy or:
- Incorporate more plant‑based foods into their meals
- Improve their blood lipids, including cholesterol levels
- Reduce saturated fat and overall calories
- Cut back on sodium
- Increase their fiber intake
Say you want to limit sodium. Vegan parmesan can add a savory, salty flavor to your dishes while helping you cut back on salt.
Traditional Parmesan contains about 330 mg of sodium per tablespoon, whereas vegan versions usually have much less, making them suitable for people with kidney disease, high blood pressure, or cardiovascular problems.