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Also known as: plant-based parmesan, non-dairy parmesan, vegan parm
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Most commercial and homemade varieties last between 2 to 4 weeks when stored in a sealed, dry container in the refrigerator.
Generally, vegan parmesan does not melt like dairy cheese. It may soften slightly when heated, but it is primarily used for its flavor and texture as a topping.
It is typically made from a base of ground nuts (like cashews or almonds), nutritional yeast, salt, and sometimes starches or coconut oil.
Most brands are naturally gluten-free, but you should always check the label for added starches or anti-caking agents that might contain gluten.
Yes, vegan parmesan freezes very well due to its low moisture content. It can be used directly from the freezer.
Nutritional yeast is the best single-ingredient substitute, or a blend of ground cashews, nutritional yeast, and sea salt.
It is a healthy alternative for those avoiding cholesterol and dairy, and it is often rich in B-vitamins, though it can be high in sodium.
Look for signs of mold, a change in color (darkening), or a sour/off smell. If the texture becomes damp or sticky, it should be discarded.
vegan parmesan cheese is a versatile ingredient found in cuisines around the world. With 430 calories per 100g and 12 grams of protein, it's a nutritious addition to many dishes.
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