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Best Vegan Parmesan Cheese Recipe with Walnuts

February 27, 2018 By florentina 18 Comments

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The best vegan parmesan cheese recipe we’ve ever made! Raw walnuts, nutritional yeast, sea salt and just a touch of garlic powder to bring all the flavors together. Quick and easy, naturally gluten-free substitute, once you make your own you’ll never buy the stuff in a box again.
 
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Best Vegan Parmesan Cheese Recipe with Walnuts
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Though you could also make this vegan parmesan cheese with cashews, almonds or pine nuts, I’m partial to walnuts for both their buttery flavor and superfood status.

They are nutrient dense (protein, fiber, calcium, potassium, magnesium, phosphorus, manganese) and contain the highest amounts of omega-3 fats of all other nuts. So generously sprinkle it over your favorite pasta dishes, pizza and salads.

A mini food processor is best to achieve the perfect texture when combining all of your ingredients, however a sharp kitchen knife will also do a pretty good job chopping some nuts, so don’t let that hold you back.

Make a double batch, it keeps well in the fridge stored in a tight lid jar.

Vegan Parmesan Cheese Ingredients: Walnuts, Nutritional Yeast, Sea Salt and Garlic Powder
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As always, If you make this vegan parmesan recipe remember to come back here and rate it, snap a photo and tag us with #VeggieSociety on Instagram.
Vegan Parmesan Cheese Recipe with Walnuts
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vegan parmesan
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Best Vegan Parmesan Cheese with Walnuts

Raw walnuts, nutritional yeast, sea salt and just a touch of garlic powder is all you need to make your own plant-based parmesan cheese in 5 minutes!
Course Condiment
Cuisine Italian
Keyword Vegan Parmesan Cheese
Prep Time 5 minutes
Total Time 5 minutes
Servings 8 people
Calories 106kcal
Author Florentina

Ingredients

  • 1 cup raw walnuts (or pine nuts)
  • 3 tbsp nutritional yeast
  • 3/4 tsp sea salt
  • 1/3 tsp garlic powder + more to taste

Instructions

  • Add the walnuts (or pine nuts), nutritional yeast, sea salt and garlic powder to the bowl of a mini food processor. Buzz it a few times until a coarse texture is achieved reminiscent of grated parmesan cheese or wet sand. Taste and add more garlic powder and salt if desired. Store in a jar in the refrigerator.

Nutrition

Calories: 106kcal | Carbohydrates: 3g | Protein: 3g | Fat: 9g | Sodium: 218mg | Potassium: 120mg | Fiber: 1g | Vitamin C: 0.2mg | Calcium: 14mg | Iron: 0.6mg

Environmental Information

Plant-Based Recipes:

Veggie Pasta Salad

Farro Black Rice Salad

Farro & Black Rice Salad

Vegan Chickpea Meatballs

Vegan Chickpea Meatballs

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Filed Under: Gluten Free, Plant-Based, Vegan Recipes

Hi, I'm Florentina! I'm the voice behind the easy Plant-Based recipes here at the Veggie Society. Peluci is our COO and taste tester in chief! Continue reading…

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Reader Interactions

Comments

  1. Linda

    March 1, 2018 at 7:33 pm

    I am stoked about this Parmesan cheese, honestly sitting here in amazement that I can have a vegan Parmesan that is so tasty and healthy. Definitely make more than the recipe tells you, it won’t last too long.

    Reply
    • florentina

      March 1, 2018 at 10:44 pm

      Woohoo! Doing the happy dance myself, so happy you love it as much as we do!

      Reply
  2. Julie

    March 8, 2018 at 1:15 am

    Absolutlely delicious! Kiddos ate all of it with a spoon. This recipe is a keeper.

    Reply
    • florentina

      March 8, 2018 at 1:18 am

      So happy to hear, I literally just made a big jar of my husband, his favorite condiment!

      Reply
  3. Eva

    July 30, 2018 at 6:58 pm

    does it have to be refrigerated

    Reply
    • florentina

      July 30, 2018 at 10:41 pm

      It’s best to refrigerate since nuts contain oils that could go rancid if left in warm teperstures for too long.

      Reply
  4. Judy

    October 29, 2018 at 4:17 am

    Hi it’s me again LOL. Just added a comment for the Lentil loaf. I made this Parmesan Cheese recipe of course to go with the loaf. The only thing is that mine ended up all stuck together like a bit clump of play doe. The only thing I can think of is if the walnuts are extra fresh that might add moisture??? Kind of hard to be anything else when only 3 other ingredients LOL.

    Reply
    • florentina

      October 30, 2018 at 5:00 am

      Hey Judy, I suspect you processed it too much. Try using the “Pulse” button on the food processor and just give it a quick buzz, pause do it again and watch the texture, it happens quick 😉

      Reply
  5. Kat Callahan

    December 11, 2019 at 8:02 pm

    Delicious!! My husband & I recently became vegans so exploring a lot of new recipes. This will be a staple in kitchen. Thank you so much!!! 🙂

    Reply
    • florentina

      December 13, 2019 at 1:35 am

      That’s fantastic, so glad you both enjoy the vegan parm, i always have a jar in the fridge too 🙂

      Reply
  6. Christine

    February 4, 2020 at 4:31 am

    This so much better than regular Parmesan!!! So delicious on everything and so healthy!!

    Reply
  7. mike maloney

    February 27, 2020 at 4:04 am

    just made this walnut parm in my vitamix to sprinkle on some pasta primavera – wow it is amazing!

    Reply
  8. Sarah O.

    May 1, 2020 at 5:11 am

    BEST vegan parmesan recipe I’ve tried!!! I made this at the last minute to top my spaghetti aglio e olio with and it was the perfect finishing touch! It tasted walnutty and cheesy at the same time. My non-vegan boyfriend even loved it (I had to stop him from eating it by the spoonful lol). This has earned a permanent spot in my recipe binder!

    Reply
  9. PH

    May 17, 2020 at 3:39 am

    Judy I couldnt agree with you more. Iused a blender and had to empty into a sieve to get our the finer grains so that I could continue to process the rest of the nuts. It was too much work and a real pain in the butt for me.

    Reply
    • florentina

      May 19, 2020 at 9:48 pm

      Hey, this recipe requires a food processor or a sharp knife not a blender. You want texture and since there’s no liquid in the recipe a blender would most likely be a pain to use.

      Reply
  10. Cassi

    January 13, 2023 at 3:43 am

    How long will this stay good if kept in the fridge? I would love to make a big batch and save to use later, but the recipe doesn’t mention how long it will safely keep. Thanks in advance!

    Reply
    • florentina

      January 13, 2023 at 4:30 pm

      Hey Cassi, this will keep for a long time in the fridge or the freezer, I would say up to 6 months before the spices begin losing their freshness.

      Reply

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Hi, I'm Florentina! I'm the voice behind the easy Plant-Based recipes here at the Veggie Society. Peluci is the taste tester in chief! About Veggie Society…

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