This vegan parmesan cheese recipe is a staple for any vegan or cheese lover looking for a healthier alternative to dairy. All it takes is 4 ingredients and you have a tasty dairy-free topping for pasta, soup, toast, salads, and popcorn!

This is the kind of recipe you want to have on hand at all times.

Shamefully, this recipe was inspired by the complimentary packets of grated parmesan cheese served with pizza or Kraft grated parmesan cheese, at the grocery store.

This plant-based parmesan cheese recipe is a must on meatless Italian-style meatballs and Sicilian-inspired chickenless soup.

Add this grated-style parmesan to anything and everything you want to add some cheesy zest to your life!

Jump to:

• Ingredients
• Instructions
• Equipment
• Storage
• Recipe

Ingredients

This Vegan Parmesan Cheese Recipe calls for only 4 ingredients!

• Hempseeds
• Nutritional Yeast
• Garlic Powder
• Salt

See the recipe card for quantities.

Instructions

In the blender or magic bullet, add all the ingredients.

Lightly blend up the ingredients.

IMPORTANT: Make sure not to over blend or it will get clumpy and start breaking down into nut butter. It should be lightly ground, with a consistency just like grated parmesan.

Store in the refrigerator.

Combine all spices in a large bowl and mix thoroughly into lean ground beef.

TIP: Adjust the salt depending on if you want a more salty cheese (like romano) or less salty (like parmesan).

Equipment

A magic bullet is all you need for this recipe, but any blender or food processor could get the job done.

Storage

Hempseeds typically stay fresh for up to a year if refrigerated or kept in the freezer.

We recommend keeping refrigerated and stored for up to 6 months, but it is unlikely it will last that long.

Recipe