Grateable Vegan Parmesan

Welcome to your new favorite Vegan Parmesan Recipe! This homemade vegan parmesan cheese is perfect for adding a cheesy, nutty flavor to all your savory meals. Made with simple ingredients like almonds, potato starch, nutritional yeast, and lemon juice, it's a delicious vegan version of traditional parmesan. And the best thing about it? It's sliceable and grateable too!

The cheesy flavor in this vegan parmesan comes from nutritional yeast flakes and white miso paste, that both pack that rich and cheesy umami flavor. Nutritional yeast also packs a healthy serving of b vitamins and amino acids, making this cheese even more nutritional than real parmesan cheese.

You'll surely love how easy it is to make and how versatile it is. Grate it over your favourite pasta dishes or sprinkle it on salads for an extra depth of flavor. Trust me, this is the BEST vegan parmesan cheese and once you try it, you'll never go back to regular parmesan!

🌱 Ingredients & Notes

Here is everything you need for this recipe:

• Almonds - Blanched almonds are preferred for a smoother texture.
• Water - Used to blend the ingredients smoothly.
• Potato Starch - Helps give the parmesan a grateable texture.
• Nutritional Yeast - Provides the cheesy flavor; don't skip this for the best results.
• Sea Salt - Enhances the overall flavor; fine sea salt works best.
• White Miso Paste - Adds depth of flavor; can substitute with chickpea miso for a soy-free option.
• Lemon Juice - Freshly squeezed for the best tangy flavor.
• Dijon Mustard - Adds a slight tang; can substitute with yellow mustard if necessary.

Flavor Variations

Feel free to experiment with different flavor twists for your almond parmesan cheese! For example, you can easily add garlic powder or onion powder into the cheese mix, or swap out a small amount of the almonds for raw cashews, macadamia nuts, hemp seeds, cashew butter, almond flour, pumpkin seeds, pine nuts or raw sunflower seeds.

Try different combinations to create a creative spin on your own vegan parmesan cheese!

Scroll to the recipe card at the bottom of the post for detailed quantities and measurements.

🔪 Equipment

Here is all the equipment you need to make this recipe:

• Blender - Ensure it’s powerful enough to blend nuts into a smooth mixture.
• Pyrex dish - Use a dish with a lid for easy covering.
• Spatula - For smoothing out the mixture in the dish.
• Steamer or strainer - A steamer is preferred, but a strainer over a pot with boiling water works too.
• Aluminium foil - If your Pyrex dish doesn’t have a lid, use foil to cover it while steaming.
• Refrigerator - For setting the parmesan.
• Sharp Knife - For cutting the parmesan into wedges.

🧑‍🍳 Instructions (Step-by-Step)

Step 1: Blend Ingredients

Place all ingredients in a blender and blend until smooth.

Step 2: Pour and Smooth

Pour mixture into a Pyrex dish and smooth the top with a spatula.

Step 3: Steam Mixture

Cover and steam for 45 minutes using a steamer or strainer over boiling water.

Step 4: Cool and Set

Cool, then refrigerate for at least 4 hours or overnight.

Step 5: Cut and Enjoy

Remove from dish, cut into wedges, and enjoy your vegan parmesan cheese.

🍽️ Serving

Serve your homemade vegan parmesan cheese by grating it over your favorite pasta dishes, salads, or soups. You can also enjoy a wedge on its own with some crackers. This versatile cheese adds a nutty, cheesy flavor to any savory meal. Enjoy it fresh from the fridge for the best taste.

❄️ Storage

To keep your homemade vegan parmesan cheese fresh, store any leftovers in an airtight container in the refrigerator. It will stay good for up to 2 weeks, maintaining its delicious nutty and cheesy flavor.

If you'd like to keep it longer, you can freeze the cheese. Simply cut it into wedges, wrap each piece in parchment paper, and place them in a freezer-safe bag or container. Frozen parmesan can last up to 3 months.

🔜 Related Recipes

For more delicious vegan recipes, check out my Baked Boursin Pasta and Vegan Spaghetti Carbonara. They’re both full of flavor and perfect alongside this grateable vegan parmesan!

Here's a handy recipe card that you can print out and keep in your kitchen for easy reference:

📖 Recipe Card

Grateable Vegan Parmesan

Romy

Enjoy the rich, nutty flavor of this homemade Vegan Parmesan made from almonds, potato starch, nutritional yeast, and simple ingredients. Perfect for grating over pasta or adding a cheesy touch to your favorite savory meals, this vegan parmesan cheese is a delicious and easy-to-make alternative to traditional parmesan.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Setting Time 4 hours hrs

Total Time 4 hours hrs 55 minutes mins

Course Appetizer, Condiment, Side Dish

Cuisine American, Italian, vegan

Servings 15 servings

Equipment

• 1 high-speed blender
• 1 Pyrex Dish
• 1 spatula
• 1 Steamer or Strainer
• aluminum foil
• 1 sharp knife

Ingredients

  

• 1 cup almonds (150g) blanched
• 1 cup water (240 ml)
• 1 cup potato starch (160g)
• ½ cup nutritional yeast (8 Tbsp)
• 1 teaspoon sea salt
• 2 tablespoon white miso paste
• juice of 1 lemon
• 1 teaspoon dijon mustard

Instructions

 

• Place almonds, water, potato starch, nutritional yeast, sea salt, white miso paste, lemon juice, and dijon mustard into a blender. Blend on high speed until the mixture is completely smooth. Make sure there are no lumps.
• Pour the blended mixture into a Pyrex dish. Use a spatula to smooth out the top, ensuring an even surface.
• Cover the Pyrex dish with a lid or aluminium foil. Place the dish in a steamer and steam for 45 minutes. If you don't have a steamer, place a strainer over a pot of boiling water, set the dish on the strainer, and cover everything.
• After steaming, let the dish cool to room temperature. Once cooled, transfer it to the refrigerator to set for at least 4 hours, or preferably overnight.
• Remove the dish from the refrigerator. Gently take the parmesan out of the Pyrex dish. Cut it into wedges or desired shapes. Enjoy your homemade Vegan Parmesan Cheese by grating it over your favorite dishes or eating it as a snack.

Notes

• Serving Suggestions: Grate your homemade vegan parmesan cheese over pasta dishes, salads, or soups. It also pairs well with crackers for a tasty snack.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 weeks. For longer storage, cut the cheese into wedges, wrap them in parchment paper, and freeze in a freezer-safe container for up to 3 months.
• Tips for Success:
  • Ensure your blender is powerful enough to blend the nuts into a smooth mixture.
  • Use freshly squeezed lemon juice for the best flavor.
  • Fine sea salt works best for a smoother texture.
  • If you don't have a steamer, a strainer over a pot of boiling water works as a substitute.
  • Allow the cheese to set overnight for the best results and easiest grating.
• Substitutions:
  • For a soy-free option, substitute white miso paste with chickpea miso.
  • Dijon mustard can be replaced with yellow mustard if needed.

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