Get ready to wow with my Homemade Vegan Parmesan Cheese recipe!! With just 8 ingredients, it's easy to make, grates, and melts beautifully, and tastes so delicious! Use it on top of pizza, pastas, salads, soups, stir into sauces, or anywhere you would traditionally add a sprinkling of parmesan cheese.
When I was testing out this homemade vegan parmesan cheese recipe, I served it to my non-vegan family and the literally couldn't stop eating it! They were blown away by how authentic it looked and tasted, and were even passing around slices to their friends to try.
This vegan parmesan has a perfectly crumbly texture that can be grated, sliced, shaved, and even melts. With its rich, nutty flavor and authentic look, it's hard to believe it's dairy-free, gluten-free, nut-free, freezable, and 100% plant-based. I like cutting my block of parmesan into a wedge so it looks even more like traditional parmesan. If you make this, trust me when I say this parmesan cheese sub will become a staple in your kitchen, adding vegan cheesy goodness to every dish.
Ingredients:
- Potato starch: no other starches work well here so make sure you use potato starch. You can easily find it in the health food section of the grocery store, health food stores, or online.
- Coconut oil: ensure that you are using refined coconut oil which is flavorless and odorless. Unrefined coconut oil has a strong coconut taste which will not work well in this recipe. Coconut oil becomes solid when chilled so this is what helps firms up the cheese. No other oil will work for this.
- Green olives: this adds a tanginess to the cheese. Use both the olives and brine when measuring.
- Plant-based milk: any kind of plant-based milk will work here. Just make sure that it is plain, does not have any added flavorings, and has a nice neutral creamy taste. Soy, oat, or almond would all work well. I would avoid coconut milk or anything with a strong taste.
- Nutritional yeast: adds a cheesy flavor to vegan parm. You can buy this in the health food section of the grocery store, nutrition or health food stores, or online.
- Lemon juice: adds a sour tanginess to the cheese. In a pinch you can substitute apple cider vinegar, but I like the fresher taste of lemon juice best.
- White miso paste: adds umami to the cheese. Find it in your grocery store in the health food section or the international foods aisle, or order it online.
- Salt: parmesan is traditionally very salty, so this really adds to that cheesy taste of this vegan parmesan. Sea salt can be used but given its milder flavor, you may need to add a little more to get the desired saltiness.
How to Make Vegan Parmesan Cheese:
Add all ingredients to a blender. Blend the mixture until it's completely smooth and creamy, stopping to scrape the sides as needed.
Grease a heat-safe baking dish that has a minimum capacity of 2 cups / 500ml. (Make sure the dish you select fits into your steamer basket). Pour the Parmesan mixture into the prepared dish and cover with aluminum foil.
Add several inches of water to a large pot with a steamer basket and bring to a boil. Once boiling, place the vegan parmesan dish inside and cover the pot with a lid. Steam for 35 - 45 minutes, until the parmesan is solid but still feels bouncy when pressed, and is darker in color.
Remove the dish from the steamer and let it cool slightly. Sometimes condensation can collect on the top of the vegan parmesan, creating a soft spot. Feel free to pat this dry before chilling. Cover and chill the parmesan overnight in the refrigerator.
Once completely chilled, release the Parmesan block from the dish. You may need to run a knife around the edges to loosen it. Cut the Parmesan into a wedge shape by scoring the shape with a knife and then breaking it apart to create a rustic edge.
Use the Parmesan as desired—it grates, slices, and melts beautifully and will add that salty, cheesy zing to your next big bowl of spaghetti!
Storage Tips: Store in your fridge for up to 1 - 2 weeks, or freeze it in an airtight container for up to 3 months.
This vegan parmesan cheese is...
- Savoury, nutty, creamy, and cheesy
- easy to make with just 8 ingredients
- grateable, sliceable, meltable
- DELICIOUS!
Enjoy this parmesan with...
Tofu Bolognese
The Best Ever Lentil Ragu
Fast and Easy Vegan Carbonara
Vegan Seitan Caesar Salad
Vegan Zuppa Toscana
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
Recipe inspired by vegscratchkitchen, mensch.chef, and schoolnightvegan.
(click stars to vote)
Homemade Vegan Parmesan Cheese
Servings: (makes about 18oz / 510g of cheese)
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Ingredients
- 1 cup potato starch, (do not substitute as other starches do not work well here)
- ½ cup refined coconut oil, melted
- ¼ cup sliced green olives, (1.7oz / 50g)
- ½ cup + 2 tablespoons plant-based milk, (such as oat or soy)
- 6 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 tablespoon white miso paste
- 1 ½ teaspoons salt
Instructions
- Add all ingredients to a blender. Blend the mixture until it's completely smooth and creamy, stopping to scrape the sides as needed.
- Grease a heat-safe baking dish that has a minimum capacity of 2 cups / 500ml. (Make sure the dish you select fits into your steamer basket). Pour the Parmesan mixture into the prepared dish and cover with aluminum foil.
- Add several inches of water to a large pot with a steamer basket and bring to a boil. Once boiling, place the dish inside and cover the pot with a lid. Steam for 35 - 45 minutes, until the parmesan is solid but still feels bouncy when pressed, and is darker in color.
- Remove the dish from the steamer and let it cool slightly. Sometimes condensation can collect on the top of the Parmesan, creating a soft spot. Feel free to pat this dry before chilling. Cover and chill the Parmesan overnight in the refrigerator.
- Once completely chilled, release the Parmesan block from the dish. You may need to run a knife around the edges to loosen it. Cut the Parmesan into a wedge shape by scoring the shape with a knife and then breaking it apart to create a rustic edge.Use the Parmesan as desired—it grates, slices, and melts beautifully. Store in the refrigerator for up to 1 - 2 weeks, or freeze it in an airtight container for up to 3 months.
Video
Notes
Nutrition
More vegan cheese recipes...
Rumbl says
Hi Sam,
I tried the parmesan today and the recipe is straightforward. It is currently in the steamer and I haven’t seen the result yet.
I have a general request, as I love and try so many of your recipes I would like to ask if you could please add a button to convert the cups into millilitres or grams or just add the measurements to the recipe. It always physically hurts me to use cups as it is not precise. It’s not so important for a curry, but for something like the parmesan, which has to get hard, 50 grams more flour or less flour makes a difference in the result, e.g. how well you can grate the parmesan.
I am using US cups. Today, I tried again to use the cups for the parmesan. 1/2 cup is 125 ml but I only could fit 120 ml soy milk in my cup before it overflowed. And it seems important to be precise as you add 2 more tablespoons of soy milk. I also tried to get 250 gr of potato flour in my 1 cup measuring cup, but could only fit 180 grams and it was already piled up very high over the top.
Thank you for considering the option to add grams and millilitres to your amazing recipes. You are famous not only in the US but all over the world and this would help not only me :)) Love from down under
Jan Saunders says
How did yours turn out? I’m gonna try but get what you mean our Australian cups/TBS being different volume -
Rumbl says
Hi Jan,
Just learned from Sam that there is a button at the bottom of the ingredient list to change us customary to metric. I used a bit too little soy milk and a bit too much potato flour. Mine was a bit floury, but still tasty. I definitely will try with the right measurements and I am sure it will be a winner!
Give it a go! Xx
Jess @ It Doesn't Taste Like Chicken says
Sorry for any confusion! We do try very hard to keep up on metric conversions, and you can click between them right at the bottom of the list of ingredients where it says "US Customary - Metric".
Diane says
This is my first shredable vegan cheese. It was easy and the consistency was great. Very tasty. I don't like olives but it was still yummy.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy you loved it Diane 🙂
Suzy says
I made it as written. I love how it grates, and even better how it shaves off to go on top of salads. Mine seemed to have more of an olive taste, which was I didn't care for. I'm not a fan of capers either, but is there another substitute for the olives? The mouth feel was a little greasier than regular or vegan Parmesan, can I reduce the coconut oil a bit? I'm looking forward to trying it on my home made pizza! Any suggestion to minimize the olive flavor? Thanks!
Jess @ It Doesn't Taste Like Chicken says
We're happy to hear you like the texture! Some readers use sauerkraut to get the briny flavour without the olive taste!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Suzy, to add to what Jess said, the cheese shouldn't have a strong olive taste at all, the olives should just add a subtle tang. It might be that you are using stronger flavored olives that I did. You could either try a different brand of olives, or reduce or even omit the olives. You can also reduce the coconut oil to taste and it should still work fine. Enjoy!
Meg says
This is 100% better than any store bought vegan parmesan out there, yum yum! I made it exactly as stated, no modifications. It firms up beautifully in the fridge, breaks apart for an appealing rustic look, and most importantly it tastes great. I find the store bought vegan parms and other cheeses to be way over-flavored, much too sharp and artificial tasting. I am excited to have a steady supply of tasty parmesan on hand again. I wrapped and put several wedges in the freezer so it should last a while. You nailed it, Sam! Thanks for another awesome recipe.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! This makes me so happy!! Thank you so much Meg, thrilled you love it so much 🙂
LINDA KAY PAGE says
hi how much nutritional yeast ? ml are liquid measurements
linda says
Hi how do I measure the nutritional yeast in ml ?
Sam Turnbull @ It Doesn't Taste Like Chicken says
You could use a small measuring glass like this one. Six tablespoons of nutritional yeast is approximately 36 grams.
linda says
when I measure the dry yeast into my ml cup,it take 6 tbs.
when I measure 12tbl of yeast, it is almost one cup. ???
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Linda. You need 6 tablespoons of nutritional yeast, which is equivalent to 89 ml or 36 grams.
Audrey says
The taste is amazing. I cooked it as per the instructions (45 min) but it was about only half cooked.
is it possible to use a pressure cooker? and if so, what mode / time would you recommend?
Thanks for your always amazing recipes.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it Audrey! If it needs longer steaming to set then it is totally ok. I haven't tested it in a pressure cooker so I cannot advise on that. If you give it a try let us know how it turns out. Enjoy!
Audrey says
Thanks for your reply!! I will give it a try with a small batch then. thanks again.
Desiree says
Absolutely delicious! Me and two friends banded together to make ours, we had to use black olives but thats ok! We also had to remove the soy and we substituted coconut aminos for the miso. We all loved the recipe! Will def make it again!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it ellie!!
Laura says
great recipe
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it Laura! Thank you for your review 🙂
Alison Schwarz says
Turned out perfectly. I’m wondering though how long it will last in the fridge and can you freeze the wedges you’re not using?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Alison, yes, in the last step you will see these instructions "Store in the refrigerator for up to 1 - 2 weeks, or freeze it in an airtight container for up to 3 months." Enjoy!
Alison Schwarz says
This turned out perfectly. So glad I tried it and will now save money making my own non diary parmesan. Thanks Sam.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! So happy to hear that Alison, thank you for leaving a review 🙂
Diane Cousineau says
Hi Sam
I love you recipes and have made dozens of them. Thank you!
I'm eager to try this recipe. We don't eat olives so I looked around for green olives but they were stuffed. I finally found blond olives. Would they work as well as green? Thanks!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Diane, yes, blond olives will work great! Make sure they are pitted. Enjoy!!
Diane Cousineau says
Thanks for your reply. I used the blond olives and the recipe turned out perfect. This is my first time making firm cheese. Thank you for such an easy and delicious recipe, which shreds beautifully!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! I am so happy to hear that 🙂
Linda says
thank you ! Great recipe ! love love love this !
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So thrilled you loved it Linda!
Lyndsay says
Could I reduce or leave out the nutritional yeast? I found that it dominated the flavor and I'm not a fan. Otherwise the consistency and texture is spot on!
Jess @ It Doesn't Taste Like Chicken says
Yes, absolutely. You can adjust based on your taste preferences.
Lauren says
I absolutely love your recipes and want to try this, but miso paste has potential to trigger higher blood pressure, is it a requirement for this recipe (I can always have fun with other recipes on your site), or is there any possible substitute? Thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Lauren, miso adds an aged umami taste, so something like sauerkraut, tahini paste, or more nutritional yeast could work as a substitute. It will taste a little different but will still be great. 🙂
Lauren says
Oh my word, thank you so much for your reply! I’m so excited to try making this new cheese, I’ll let you know which substitute works best.
Stephen Boyce says
I had to get the potato starch from amazon as i couldn't find it in the UK supermarkets I use. However, this parmesan is really good. Far nicer than cashew based recipes (imo)... Its got a great, crumbly, texture. Folks shouldn't be put off by its 'sponge pudding' appearance when it comes out of the steamer... it goes solid after chilling.
This recipe is a winner Sam... Thank you for all your research and efforts to bring it to our attention.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks so much for your review Stephen! So happy you love it! 🙂
Vince says
Hiya!
“Use both the olives and brine when measuring.”
How many ml of brine should I add in addition to the 50 g of sliced green olives?
Sam Turnbull @ It Doesn't Taste Like Chicken says
The total weight should be 50g. So just scoop olives along with brine until you reach 50g. When I make it, I just dip a clean measuring cup into the olive jar and scoop a mixture of both. I hope that helps!
Debbie says
Wow - I'm delightfully impressed with this Parmesan! It's very easy to make, and slices and shreds beautifully. It tastes delicious. I will be making this regularly.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! So thrilled you love it Debbie! Thank you for your review 🙂
Sue says
I'm already wowed and haven't even made it. Thanks Sam!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha, thanks Sue! 🙂
Laura says
Hey Sam! Any idea for someone who doesn’t have a traditional steamer pot set up like yours?
Kay says
Same question here!
Sam Turnbull @ It Doesn't Taste Like Chicken says
You can use a DIY method if you do not have a steamer. I hope that helps!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Laura, you can use a DIY method if you do not have a steamer. I hope that helps!
Janeth Horwith says
Oh My Dog!!! Sam Turnbull, I LOVE you and your amazing recipes!! Thank you for this parmesan recipe! I've got it going in the steamer as I write this and cannot wait to try it. Paying $22. per pound for decent parm is too much. Thank you again, Gorgeous Girl!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww that's wonderful!! I hope you love it! 🙂