Vegan Parmesan

vegan parmesan, vegan cheese recipe, vegan cheese, cheese recipe

Vegan parmesan? Yup! Tasty? Very much! Easy to make? Super easy! This vegan recipe is perfect for pasta, lasagna, risotto, tortilla, pizza and so on. It does not melt, but anyways, I find it to be a great replacement for non-vegan, non-ethical ones. Try it out and you will not be disappointed!

The inspiration for this recipe came out from vegan parmesan cheese I got from the shop. It was delicous but so expensive. I decided to make my own. It took me a while to get to the flavor that I was satisfied with but I got there in the end! Later on, I found some similar recipes on the internet, but not one of them was asking for the lemon juice - in my opinion, it makes all the difference! So please, make yourself a favor and try this recipe!

When making vegan cheese it is important to use good nutritional yeasts. There are so many brands yet not all are equal. Some do not have that much of a cheese taste, some are just average and others are outstanding. It is worth to put some time into finding the right ones. Do not give up, ask around and I promise you - you will find your perfect pick! I am buying my nutritional yeasts in the zero-waste section of my local vegan supermarket and so far it is the best one I found here, in Berlin. I am sorry I cannot recommend any specific brand. I am sure you will find something good!

Every ingredient in this recipe is very important so try not skipping or changing any of them. Be careful with salt and lemon - you do not want to overdo it, but, at the same time, they are both very crucial in this recipe! Mixing well when adding the lemon juice is important. You do not want the juice to create just one big clump. There will be a few small ones, but that is ok. I find hands to be the best mixing tool! You might add more garlic if that is your preference. I find the amount mentioned in the recipe below perfect though!

You can find the blender I am using in this recipe here.

vegan parmesan

A symbol that says the recipe is gluten-free


A symbol that says the recipe is sugar-free


A symbol that says the recipe is soy-free


A symbol that says the recipe is oil-free


Makes: ± 125 g                 Time: 5 min



100 g (10 Tbsp) raw cashews
3 g (1 tsp) garlic powder
3 g (1 tsp) onion powder 
3 g (½ tsp) salt
15 g (3 Tbsp) nutritional yeast

5 ml (5 g/1 tsp) lemon juice


1. Start by making cashewgianno. Place 100 g of raw cashews in a chopper cup of a blender and add to it garlic powder, onion powder, salt, and nutritional yeast.

2. Blend it all very well.

3. Transfer it into a bowl, add lemon juice and mix it all. Best is to use hands to massage the lemon juice in, so there are no lumps.

Notes and tips:

1. Use in pasta, risotto, lasagna, pizza etc. It does not melt, but still it tastes amazing.
2. Make sure you are using good nutritional yeasts! Some are less cheesy – it is wort to take some time and find a perfect ones.





vegan parmesan, vegan cheese recipe, vegan cheese, cheese recipe
vegan parmesan, vegan cheese recipe, vegan cheese, cheese recipe

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