Author: 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.
FEATURED COMMENT:
Can we have a moment of silence in honor of this cheese? O. M. G..! Im in love. I feel like Im eating dairy filled aged Parmigiano! Texture. Flavor. Ease. All on point! Thank you for this amazing recipe! - Susan ⭐⭐⭐⭐⭐
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, 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 the fridge for 1-2 weeks. You can freeze it for up to 3 months, but the texture may soften a bit after thawing. For best results, grate it first, then freeze the grated parmesan (it thaws fast and keeps the best texture).
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
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.
Servings: (makes about 18oz / 510g of cheese)
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Ingredients
- 1 cup potato starch, (do not substitute with other starches, as they may not work well; potato flour is not the same as potato starch)
- ½ cup refined coconut oil, melted and cooled to room temperature (not hot)
- 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.
Notes
Storage Tips: Store in the fridge for 1-2 weeks. You can freeze it for up to 3 months, but the texture may soften a bit after thawing. For best results, grate it first, then freeze the grated parmesan (it thaws fast and keeps the best texture).
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 the parmesan. You can buy this in the health food section of the grocery store, 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 the that cheesy taste.
Steaming tips: if you do not have a steamer pot you can use one of these DIY methods which will work just as well.
Nutrition
Serving: 1oz (recipe makes about 18oz) | Calories: 100kcal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 267mg | Potassium: 154mg | Fiber: 1g | Sugar: 1g | Vitamin A: 41IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 0.4mg
Sourdough Barbie says
This is the second time I’ve made this. So yummy and lasts forever in the refrigerator. Sometimes I just take a little sliver and eat by itself. Amazing flavor. Love your recipes.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha I love sneaking little slivers straight from the fridge! 😋 So happy you love it, thank you!!
Lyn says
I’m giving it a 5 because your recipes are great. However, I just have a question before I attempt to make it. Am I right in my assumption that I don’t want the dish sitting in any of the water once on the steamer? Your statement of several inches of water has me concerned that the dish will be sitting in water unless that is what it’s supposed to be doing.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Lyn! Yes, you’ve got it! 😊 The dish should sit above the water in the steamer basket, not in the water itself. You just want enough water in the bottom of the pot to create enough steam for the full cooking time. Different steamer baskets sit at different heights, so if yours is lower, just make sure the water isn't touching, and add more boiling water if needed as it steams. Hope you love it!
Shelley says
5 stars for flavor but this one was a fail for me. I weighed the ingredients so I know that was correctly done. I just couldn't get it out of my blender. It turned into concrete. I watched your video for this recipe and yours poured into your container. How much olive brine did you add?
Shelley says
Sorry. Wrote that without using my manners. I know you're not in our kitchens with us when we're making these awesome recipes but I can't figure out why mine was concrete and it's frustrating. I used whole olives but painstakingly sliced them all. Do you think that maybe that's why? The recipe doesn't really state how much brine to add so I just used about a Tablespoon. I'll try this again but hopefully with a little extra clarity. Appreciate your recipes and instructions immensely.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Shelley! Thanks for the extra details. 😊 I'm actually wondering if something else went wrong, because it definitely shouldn't turn into concrete in the blender. The amount of olive brine isn't super critical, so I don't think that's the culprit. Can I ask if you used the metric measurements or the US cups and spoons, and can you also let me know what brand of potato starch you used (and that you didn't use potato flour)? That will help me troubleshoot!
Shelley says
Hi Sam. I used US spoon measurements for the nooch on down but used a metric scale for the rest. Here's where I think the culprit it's: the potato starch. The brand I use is a NZ brand called Ceres. It's confusingly labeled 'potato starch organic flour'. The person at the bulk food store I buy it from assured me it was starch and not flour though. I'll try and seek out another brand and report back with my results.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Shelley! Thanks for looking into it. 😊 It does appear that your Ceres product is potato starch, so I don't think that's the issue after all. Since the recipe has been working well for most readers (and it's one I've made many times myself), I'm honestly not sure what went wrong here. The mixture should definitely be smooth and pourable before steaming. I'll keep an eye out to see if anyone else reports the same issue. Sorry I can't be more help!
Shelley says
Sam, thanks for your reply. I also wrote the Ceres company and got the same info. In the end, mine actually turned out delicious, it's just brown and there was the issue (concrete) with it in my blender. I had to scrape it out and use a small blender to blend it and that helped. Next time I'll just add the liquid ingredients first and the starch after, in batches.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Ahh, I’m so glad it turned out delicious in the end, Shelley! 😊 And yes, adding the liquids first and gradually adding the starch sounds like a good approach for your blender next time. Thanks for reporting back!
Ann L. says
Well Sam, this is a huge WIN! My husband and I have been vegan for almost 12 years and have slowly taken all fake cheese out of our diet. We just did not think it was good. Plus I have a nut allergy so the cashew cheeses that people rave about were not an option. I can honestly say that the only thing I have really missed is that lovely sprinkle of parmesan on a variety of dishes. Now I have it back in my rotation. I have made it twice now and the results are fantastic. Thanks to previous reviewers who helped me out when I realized I did not have the olives I thought I did. Capers it was and it was so delicious! We ate the first batch so quickly we were shocked! Thanks for all your food experimenting to give vegans such delicious choices!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Ann, this absolutely made my day. 💚 I'm so happy you found a parmesan you can enjoy again, and I love that the capers worked out so well. Thank you so much for sharing!
Taylor Shubert says
GIIIIIRL. This is magic. Pure science but truly a vegan go-to. The shredding is exactly like normal parm. I’m NOT vegan but my partner is and he looooooves this recipe. Perfect in everything. Thanks!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha, this made me smile, Taylor! 😄 Thanks for the kind words!
Ghislaine says
Très bon mais le parmesan reste souple il n'est pas friable.Sinon il a très bon goût.Comment améliorer la texture pour qu'elle soit plus sèche ?Merci en tout cas pour cette recette 👍😁
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Ghislaine! 😊 If the parmesan is still soft, try steaming it a little longer and letting it chill completely overnight. That should help it firm up and dry out a bit more.
carol says
Can I substitute the olives with anything else?
Thanks!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Carol! The olives add tang and salty depth, so I don’t recommend leaving them out entirely. You could try capers or sauerkraut instead, but the flavor will be a little different. 😊
Joan says
Hi
Can I use an electric steamer and if so should I cover the cheese with foil
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Joan! Yes, an electric steamer should work just fine. 😊 I would still cover the dish with foil to help prevent excess condensation from collecting on the cheese.
Nan says
Want to try this recipe as I love the recipes of yours that I've tried. I'm a long time veg/vegan from scratch cook. My question is can I use cashew milk as I don't see that mentioned in your instructions. Your cashew milk recipe has become my go-to plant milk, which I'm loving. (I love cashews in all shapes and sizes!!) Looking for clarification/advice. Thanks for all your great recipes Sam!
Nan in Arizona
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Nan! 😊 Yes, cashew milk will work just fine. Sometimes cashew milk can have a thickening quality to it so it might make your cheese sauce slightly thicker but I still think it will work fine. Let me know how it turns out!
Zanny says
hmmm, I'm not sure what i did wrong. It didnt get smooth and creamy no matter how much blending I did. it almost seemed like it was curdled or something? When steaming, it seemed to have separated and had 2 layers. Has this ever happened to anyone?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Zanny! My first guess would be the coconut oil being too warm when blended (it should be room temperature) or using a starch other than potato starch. I hope that helps! 😊
Zanny says
I bet it was the oil being too warm! I'll try it again and let you know! Thanks for the tip!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So glad we may have found the culprit, Zanny! 😊 Fingers crossed the next batch turns out perfectly.
Szasza Paz says
I was so excited to make this parmesan cheese, and made it yesterday, and grated it this morning. It looked really good, and excited to try it on pizza! Thank you for sharing this recipe.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! Hope you love it on pizza, Szasza 😊
Stephanie Glassey says
Hello,
I made the recipe, the first "wedge" was great and I went ahead and froze the rest, I've just pulled a wedge out of the freezer and it's went soft, slight rubbery after being frozen. Any way to avoid this ? It was wrapped in wax paper and ziplocked with the air removed.
Thanks
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Stephanie! Great question, and I think you are right, yes freezing can make it go a bit rubbery when thawed. If you grate it first, then freezing the grated parm (it holds up way better that way)! I hope that helps! I will update the post so that is more clear.
Denys says
I have just switched to a plant based diet and have been looking for recipes to build my new cooking arsenal as premade stuff in stores are just full of additives - THIS is the solution for my cheesy kimchi toasties and also parmesan for pasta.
I was surprised by how this “waxy” texture turned out from these ingredients/ methods. Still learning about the “chemistry” of plant based cooking and this mix of steamed fat/ starch is definitely a very handy tool!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wow, Denys, welcome to plant-based cooking! 😊 So happy this one’s earning a spot in your kitchen! I hope you find many more recipes you enjoy here 🙂
Eileen says
This is probably THE BEST homemade cheese ever!!! I just made it yesterday, took it out of the fridge this morning, cut it in quarters, grated one, wrapped the others for the freezer. Could barely stop myself from eating the whole thing! Cant wait to try it on a salad, pasta or on garlic bread. Perfect!!! Thank you so much for your wonderful recipes!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
This made my day, Eileen 😄 I’m so glad you loved it, and great idea freezing portions!
Jan says
Has anyone tried to steam inInsta pot/pressure cooker? How long do you think it would take?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Jan, if using an Instant Pot I would use the steam setting with the vent open. That way you can steam normally (for the same amount of time). I would worry that pressure cooking would change the texture here. I hope that helps!
Jan says
Thank youn
Sam Turnbull @ It Doesn't Taste Like Chicken says
You’re so welcome, Jan! 😊
Beep says
ridiculously good and easy. i used capers and brine instead of olives. taste reminds me of goldfish, can I manifest you trying the caper brine and remixing plant based cheddar goldfish?? its so close already
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha noted! Great idea! So happy you love the recipe 🙂
Tina Bird says
I made this Vegan Parmesan.
It looks just like regular, non Vegan parmesan, but, it does not melt like you said.
I grated it and put in the oven expecting it to melt and crisp up. But it just stayed as it was grated, and dried up!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Tina, thanks so much for giving it a try 😊 This parmesan does melt when it’s heated into sauces or on top of hot dishes, but it won’t melt and crisp up the same way if it’s baked on its own, so that’s why the grated bits dried out instead. For a melty effect, stir it into pasta or let it melt into something with moisture, and for a crispy topping I recommend using it over a dish that’s already saucy or cheesy so it has something to melt into. Hope that helps!
Irina says
Finally found time to make this beautiful cheese. Unfortunately it's not hard at all, even though I kept it as close as possible to the recipe. Just omitted the olives, but also excluded one more wet ingredient with it.
Do you have any idea why it didn't harden?
No on a sushi mat in the fridge for the night.
Thanks anyways!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Irina, the cheese needs to set and firm up in the fridge overnight (step 4), if you haven't done that yet it won't be hard yet. I hope that helps!
Irina says
silly me over read the over night.
my apologies! it's so far the best parmesan I have found.
thank you so much!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Irina, no problem, so glad I could help! So happy you enjoyed it!!
Ruxandra says
I made it last night and i just had a taste. Wow!!! You never disappoint🥹, so I was quite confident, but i'm still amazed by this parmezany texture. And it's delicious!
Thank you so much, you make people's transitions so much easier.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! That makes me so happy!! So thrilled you enjoyed it Ruxandra 🙂
Delinda says
I've been making my own vegan cheeses for several years, but I could never get the right texture for parmesan. I made this recipe yesterday and was blown away! I bow to your expertise. 🙂
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! That makes me so happy!! So thrilled you loved the parm so much Delinda! Thanks for the review 🙂
Paddy says
Any idea what I can use to make a Vegan parmesan without potato starch? Nightshade are not kind to me.
I love every one of your recipes I've tried. Much appreciated if you have any suggestions.
Thank you
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Paddy! Unfortunately I haven’t found a substitute that works well here. The potato starch is pretty essential for the texture in this recipe. You could try my crumbled parmesan cheese recipe which is naturally gluten-free. I hope that helps! 😊
Angel says
I move in and out of vegan meals and decided to try this parm. I'll be doggone gone if it doesn't look, act, function and even taste so much like the real deal. Thank you so much sharing this recipe!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Angel, this comment made my day!! I’m so happy it hit the spot and gave you that “real deal” vibe. Thank you for taking the time to leave a review! 🙂