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This easy 5 ingredient plant-based parmesan cheese sprinkles like parmesan, tastes like parmesan and makes any dish you add it to taste better.

Plant-Based Parmesan Cheese

A delicious vegan-friendly Parmesan "cheese" substitute that's made with just 5 plant-based ingredients. It sprinkles like Parmesan, is loaded with umami, and has a slightly tannic acidity that mimics a well-aged cheese.
Course Condiments & Pickles
Cuisine Italian
Keyword plant based, plant based cheese
Level Beginner
Main Ingredient Nuts
Diet Dairy-Free, Gluten-Free, Low Sugar, Low-Carb, Pescatarian, Vegan, Vegetarian
Prep Time 5 minutes
Total Time 5 minutes
Servings 12 servings
Calories 48kcal
Author Marc


  • 5 grams dried shiitake mushrooms (1-2 small mushroom)
  • 16 grams nutritional yeast (~¼ cup)
  • ½ teaspoon salt
  • 50 grams raw cashew nuts (~⅓ cup)
  • 35 grams walnuts (~⅓ cup)


  • Remove the tough parts of the stems from the dried shiitake and crumble it into a spice grinder, food processor, or blender along with the nutritional yeast and salt. Pulse until it has turned into a powder. Transfer to a bowl.
    Breaking dried shiitake mushrooms into a spice grinder.
  • Add the walnuts to the spice grinder and pulse until it's roughly crumbled. Transfer this to a bowl with the nutritional yeast.
    Walnuts in spice grinder.
  • Add the cashew nuts to the spice grinder and pulse until roughly crumbled and transfer to the bowl.
    Cashew nuts ground into crumbs to make vegan cheese.
  • Stir the mixture together until it is uniform and the texture of damp sand.
    Mixing vegan parmesan cheese in a glass bowl.
  • Store in an airtight container in the refrigerator until use.



Calories: 48kcal | Carbohydrates: 3g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 98mg | Potassium: 73mg | Fiber: 1g | Sugar: 1g | Calcium: 4mg | Iron: 1mg