Best Vegan Parmesan Cheese Recipe with Walnuts

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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.

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.

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
5 from 5 votes

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!
Print Recipe
Prep Time:5 minutes
Total Time:5 minutes



  • 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.


Calories: 106kcal | Carbohydrates: 3g | Protein: 3g | Fat: 9g | Sodium: 218mg | Potassium: 120mg | Fiber: 1g | Vitamin C: 0.2mg | Calcium: 14mg | Iron: 0.6mg
Course: Condiment
Cuisine: Italian
Keyword: Vegan Parmesan Cheese
Servings: 8 people
Calories: 106kcal
Author: Florentina

Plant-Based Recipes:

Veggie Pasta Salad
Farro Black Rice Salad
Farro & Black Rice Salad
Vegan Chickpea Meatballs
Vegan Chickpea Meatballs

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  1. 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.

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

  2. 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.

    1. 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 😉

  3. 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!

  4. 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.

    1. 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.

  5. 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!

    1. 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.

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