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
Ifigenia says
After almost a year i discovered this faux "parmesan" recipe, i have to say it became an replaceable staple on my fridge. Every omnivore person tasted it was shocked how it is. I even stopped buying store ones!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Awesome!! So happy you love it so much Ifigenia!
Derek says
Wondering if this was developed/refined from the Vegan Scratch Kitchen recipe or maybe this is the original? They are very similar with two notable differences - green olives instead of mushroom powder and 1/2 the amount of plant based milk in your recipe. Wondering if you have thoughts specifically on the amount of plant based milk?
Thanks!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Derek, I haven't tested it with more milk, but if following my version I recommend sticking the the measurements as written for the best results. Enjoy!!
Nicole says
Thanks for the great-looking recipe! I want to make vegan alfredo sauce, but when I tried a store-bought brand of vegan parm, it didn't melt at ALL. Do you think this will melt enough to form part of the sauce? Thanks!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Nicole, yes this melts pretty well due to the coconut oil. It might not be quite as melty as the dairy kind, but should still blend into your sauce nicely. I hope that helps!
Moxie says
Crazy good! Didn't have green olives, but had green olive brine and sauerkraut, so used them instead. So good! Cannot believe it was so easy! Can't wait to let my also vegan DIL try it ~ she will be blown away!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! So happy you loved it Moxie, and those are perfect swaps!! Thank you for your review 🙂
N says
Did it taste specifically like Parmesan or did it simply have a generic umami cheese flavor?
N says
Generic sounds harsh. I meant to say general
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi N, I think it has a parmesan taste if that helps 🙂
Susie says
What can you use instead if olives? I don't like olives at all!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Susie, you could try swapping with sauerkraut! I hope that helps 🙂
Eileen says
You cannot taste the olives at all. I used the green stuffed ones and they blend in with the other ingredients to a wonderful cheesy parmesan type flavor, which I think tastes even better than dairy parm. I recommend you invest in the smallest jar of them for this cheese. The olives last forever in the fridge and you will have enough left for you next batch!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks for sharing Eileen! 🙂
Elizabeth says
This is one of my all time favorite recipes! I love this "cheese" sliced or grated. I divide the recipe into two silicone molds to steam it, and freeze one portion so I always have some on hand. I make it a little more salty and add a bit of sauerkraut to make it more tangy.
Thank you, Sam for putting cheese back in my life! Who knew it was so easy to make at home?!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy to hear you love it Elizabeth! Thank you so much for the review 🙂
Jonny says
Well Sam, this looks terrific and will be making this soon.
Let me share something with you. You mention condensation collecting , coming out of the steamer. You may find that less
Iikely to happen using a bamboo steamer . Bamboo steamers don’t rain on your project.
Thanks for posting this. Love your content.
Sam Turnbull @ It Doesn't Taste Like Chicken says
What a great tip, I will have to try that! I hope you enjoy the parm Jonny 🙂
Lisa says
Hi, I'd love to make this but I still can not understand why it needs to be steamed? It doesnt seem like you want the cheese to get wet so couldn't I just pop it in the oven on a low temperature? I have no steamer or colander but a very persistent curiosity!
Jess @ It Doesn't Taste Like Chicken says
Steaming allows the potato starch to achieve the best consistency for this recipe and we wouldn't recommend using an oven in this case.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Lisa! Great question 😊 The reason this cheese needs to be steamed rather than baked is because steaming gently cooks the mixture without drying it out or forming a crust—kind of like a dense, creamy custard. This helps the cheese firm up evenly while still retaining that smooth, sliceable, and slightly bouncy texture that makes it grate and melt beautifully. Baking it, even at a low temp, would likely dry out the edges before the center sets, and the texture could turn rubbery or cracked. That said, if you don’t have a steamer, don’t worry! You can totally DIY one like in this article. I hope that helps!
Cath says
I finally got my hands on some potato STARCH and am back to report that everything came together beautifully this time. I mistakenly assumed potato flour was the same thing and used it in my first batch which caused it to seize up in the blender and turn brown. It was still delicious, though, and shred well. I'm excited to try this batch once it's cooled. Thank you for sharing this with us, Sam.
Jess @ It Doesn't Taste Like Chicken says
We're delighted you gave it another go with the potato starch and it turned out!
William E. Jones says
My significant other can't have any soy products. what do you suggest to replace the white miso?
Jess @ It Doesn't Taste Like Chicken says
You could try a splash of coconut aminos or simply omit and then adjust for salt to suit your taste preferences,
Jess @ It Doesn't Taste Like Chicken says
We suggest sauerkraut, tahini paste, or more nutritional yeast could work as a substitute.
Joanna says
there is rice miso as well chicken pea misso try thise instead
Christl says
Many health food stores carry chickpea miso, which makes an excellent substitute for the soy-based one. Miso Master is one
brand I like.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks for sharing Christl!
Sophia says
I use chickpea miso. Very similar to white miso.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Great tip!
Jessica says
Great recipe. Easy and delicious. Thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
I'm so happy you enjoyed it Jessica!
Teresa says
So good, I was eating it in slices! Thank you for an awesome recipe.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So thrilled you loved it Teresa! 💛
bert says
Hi Sam, Thanks a lot for this Parmesan recipe!
I was wondering if the aluminum foil can be left out or replaced with something else?
Like many, I do not want aluminum near my food.
I have a heat resistent glass bowl (500ml) that has a (loose fitting ) glass lid. I wonder if such could be used? Thanks again, all the best!
Sam Turnbull @ It Doesn't Taste Like Chicken says
You're most welcome, Bert! Yes, you can absolutely use a different cover while steaming. Just make sure it helps keep out excess moisture but is loose enough to allow steam to escape. I’d avoid a snap-down lid, as trapping too much pressure could risk the container breaking. If using one, simply place the lid on top without snapping it down. Hope that helps—enjoy!! 😊
kerry says
Wasn’t wowed by this, which prolly means I did something wrong, lolz. It got dark (like gjetost dark), and tasted like what it is - potato starch with olives, though it does slice nicely with a vegetable peeler and makes a good salty condiment for salad. I will try again! If you make this, put the starch in the mixer last (or combine all the ingredients in a bowl first, before putting into the mixer), as putting the starch into the VitaMix first jammed the blade. Select an olive or caper mix that you love, and it will shine in here.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Kerry, It does sound like something might have gone a bit off—if the parmesan turned super dark (like gjetost), it may have steamed too long or perhaps something was measured incorrectly. The flavor should be savory, cheesy, and tangy, not overly starchy. If it tasted like mostly potato starch, double-check that the measurements were exact—too much potato starch could throw off the balance. Also, make sure to include both the olives and brine for the right amount of tang. It also shouldn’t be difficult to blend, so if the Vitamix jammed, that could be another sign that the measurements were off. If you're interested in trying it again, I recommend watching the video so that you can see every step in action. I hope that helps!
Cath says
Hi Sam, I had the same issue as Kerry where mine turned brown (before steaming) and jammed up my Blendtec. The whole thing seized in to a ball. You emphasize using the right measurements but a cup is not a good unit of measurement for dry ingredients. I weighed it out according to the back of the Bobs potato flour bag (1/4 = 45g so 1 cup would equal 180g.)
Would really appreciate if you could provide a weight.
Also, you say the coconut oil should be melted but not that it should be cooled. It’s still cold where I am so I had to microwave to oil to melt it. I’m thinking the heat from the oil seized up the flour in the blender.
Anywho, it’s steaming now. Here goes nothing.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Cath, Hmmm, that’s so strange! I make this recipe all the time and have never had this happen. I wonder what could be causing it. Just a heads-up, if you look just below the ingredient list and click "Metric," you'll see the weight measurements. I provide this option in all of my recipes. That’s a great point about the coconut oil, it shouldn’t be hot. I’ll add that to the recipe notes for clarity, hopefully that is the problem so it can be easily avoided. I hope it turns out for you! Let me know how it goes. 😊
Cath says
I just realized potato flour and starch aren’t interchangeable. I’m an idiot. Will get some starch and try again. Thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh yes! That could be a problem for sure!! It's an easy mistake to make, I will add that to the ingredient notes as well. So happy we figured out the potential problems!
Monaya says
Hi Sam, I am off to make this cheese after I type my question to you: In the picture of the cheese in the steamer pot, I think I see that the cheese container is covered with a sort of paper (wax paper)? Did you put that on while steaming? It was not mentioned in the recipe! Thanks for clarifying that!
Monaya says
Hold on! I take that back, I just saw you said to cover it with aluminum foil. The picture just did not look like there was aluminum, so I did not put those two together... my bad. Meanwhile, I've concocted the cheese, and from just licking the spoon, I thought I would just spread it on without even steaming it... it tastes that yummy!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you're enjoying the cheese already! And yes that is aluminum foil on the container in the steamer basket. I think the steam may be making it look like something else to you. Enjoy 🙂
Franz says
GREAT recipe. I thought I messed it up at first, but when I left it to cool in the fridge, it got that more dry, hard cheese texture that was easy to slice into thin shavings, as Romano cheese often comes. I made a little pizza immediately, and it was AWESOME. I gotta make some vegan ricotta to go with it, so I can make another pie tomorrow!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy you enjoyed it! 🙂
SUSAN HUDSON says
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!
Sam Turnbull @ It Doesn't Taste Like Chicken says
YAY!! Thank you so much Susan!!!
kerry ohare says
I was laughing out loud at your “moment of silence” !!! just got potato starch yesterday, i’m on it.
Jane D says
The most authentic vegan cheese recipe I have made and no nuts! Amazing. Love it.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So thrilled you love it so much Jane!! Thank you for the review 🙂
Jane D says
It just fantastic in risotto and in tofu quiche:) Thanks Sam
Dennis says
I made this for a mushroom lasagna and (filled with homemade cashew ricotta) it was incredible. I'm even snacking on the leftover cheese. It was that good! Note that I couldn't find unstuffed green olives so went ahead with the olives stuffed with pimento and it was fine. I'm so happy to have found this recipe. As a vegan I've missed good cheese in my life and this was truly great cheese. and so easy to make! Thanks for this recipe!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! I'm so thrilled you loved it so much Dennis! Thank you for the wonderful review 🙂
Dennis says
Truly amazing and opened up my eyes to how good vegan cheese should be!
BEEp says
Ridiculously tasty, replacing my goto violife parm. I used capers and brine in place of olives. Id give it more stars if I could. This and the pepperoni recipe are wildly good
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww thank you so much!!
Gabby says
Nice! I was wondering of there was something I could use instead of olives
AL says
Hi Sam, I just discovered your site in search of a vegan parmesan cheese alternative. Based on all of the rave reviews of this recipe, I'm going to definitely try it. However, I'm attempting to remove oil from my diet as much as possible - for both health and weight loss. Is there an alternative that can be used in place of the coconut oil in this recipe?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi AL! Welcome 🙂 While a lot of my recipes have oil-free options, unfortunately, this recipe wouldn't work well without the coconut oil as it helps provide the correct texture. Instead I recommend trying my powdered parmesan recipe which is oil free, or another cheese recipe like my quick and easy cheese which can be made oil free if you check the recipe notes. I hope that helps!