Tempeh Parmesan Cheese wasn’t something I ever imagined craving, until one bite changed everything. Picture this: a savory, nutty crumble bursting with umami, melting slightly over warm pasta or sprinkled generously onto roasted vegetables. It had the rich, salty depth of traditional Parmesan… but it was completely dairy-free.
This recipe was born out of frustration. Like many on a plant-based journey, I missed the tang and texture that Parm added to dishes. Store-bought vegan options often tasted chalky or artificial, and don’t even get me started on the price. So, I turned to tempeh, a humble block of fermented soy that surprisingly packs a cheesy punch when treated right.
In this guide, I’ll walk you through how to make your own Tempeh Parmesan Cheese that’s high in protein, full of flavor, and totally free from dairy, nuts, and guilt. Whether you’re vegan, lactose intolerant, or just curious, you’re in for a cheesy (but plant-based) ride.
Learn more about how I used similar ingredients in this High Protein Vegan Kimchi Stew, a perfect savory pairing.
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Nutritional Benefits of Tempeh Parmesan Cheese
High Protein, Low Carb, Gut-Friendly
Tempeh is a nutritional powerhouse. One serving of tempeh contains around 15–20g of protein, making this Parmesan alternative not just a flavor enhancer but a legitimate source of fuel. It’s low in carbs and rich in probiotics thanks to fermentation, great for digestion and gut health.
How It Compares to Dairy-Based Parmesan
While traditional Parmesan delivers calcium and protein, it also brings cholesterol, saturated fats, and dairy allergens. Tempeh Parmesan skips all that. You get fiber, plant protein, and a savory boost without bloating or dairy discomfort.
Check out these Cottage Cheese Protein Muffins for another high-protein, dairy-smart option.
Ingredients Needed to Make Tempeh Parmesan Cheese
Core Ingredients: Tempeh, Nutritional Yeast, Garlic Powder, and More
To create that nutty, salty flavor we crave in Parmesan, you’ll need:
- 1 cup tempeh (crumbled)
- 3 tbsp nutritional yeast
- 1 tsp garlic powder
- 1/2 tsp salt
- 1 tbsp olive oil
- Optional: lemon juice or apple cider vinegar for tang
These simple ingredients come together for a bold, savory topping with layers of umami.
Optional Add-ins for Enhanced Flavor and Texture
- Smoked paprika for depth
- Dried oregano or thyme for an Italian twist
- Lemon zest for brightness
- Turmeric for a golden hue
How to Make Tempeh Parmesan Cheese at Home
Step-by-Step Preparation: Blend, Bake, or Crumble
- Crumble tempeh into fine bits using a food processor or by hand.
- Toss with nutritional yeast, spices, olive oil, and any flavor additions.
- Spread onto a baking sheet and roast at 375°F for 15–20 minutes until golden and lightly crispy. Stir halfway through for even browning.
- Let cool and store in a sealed container in the fridge.
Tips for Getting the Right Texture and Taste
- Don’t overbake or it’ll become dry and bitter.
- If you like it creamier, add a splash of plant milk before baking.
- For extra cheesiness, increase nutritional yeast.
Don’t miss our Gluten-Free Carrot Cake Cupcakes, they pair surprisingly well with savory plant-based dishes like this.
Flavor & Storage Tips for Homemade Vegan Parmesan
Storing Tempeh Parmesan: Shelf Life and Refrigeration Tips
Once cooled, store your Tempeh Parmesan in an airtight jar. It lasts up to 7 days in the fridge. For longer shelf life, freeze it for up to a month, just let it thaw at room temp before using.
How to Customize Flavor with Herbs, Lemon Zest, or Smoked Paprika
- Herbs: Add Italian seasoning or basil for a more authentic Parm flavor.
- Zest: A bit of lemon or lime zest adds brightness that cuts through rich dishes.
- Smoked paprika gives your crumble a bold BBQ-like depth.
Looking for inspiration? Try Rice Krispie Ice Cream for a plant-forward meal ending.
Best Ways to Use Tempeh Parmesan Cheese
Sprinkle on Pasta, Salads, Soups, and Roasted Veggies
You can toss Tempeh Parmesan on almost anything:
- Over zucchini noodles or gluten-free pasta
- On Caesar-style or kale salads
- Sprinkled over tomato soup
- Topped on roasted cauliflower or sweet potatoes
Creative Pairings and Recipes It Elevates Instantly
- Avocado toast with a savory crumble
- Popcorn seasoning for movie night
- Stuffed mushrooms or vegan lasagna
It’s more than a topping, it’s a transformation.
How to Replace Dairy Parmesan with Vegan Tempeh Parmesan
1:1 Substitution Guide for Cooking and Baking
Use your Tempeh Parmesan exactly as you would the dairy version, same volume, same timing. It won’t melt like cheese, but it adds that salty umami finish.
Why It’s a Better Choice for Lactose-Free & Plant-Based Diets
Beyond being dairy-free, Tempeh Parmesan is nut-free, soy-based, and full of fiber. It’s ideal for anyone avoiding cashew cheeses or commercial products full of additives.
Don’t miss our Greek Yogurt Smoothie for another plant-rich, nutrient-packed addition to your day.
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Tempeh Parmesan Cheese
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C).
- Crumble tempeh into small pieces by hand or with a food processor.
- Mix in nutritional yeast, garlic powder, salt, and olive oil. Add any optional ingredients.
- Spread mixture on parchment-lined baking sheet.
- Bake for 15–20 minutes, stirring halfway, until golden and crispy.
- Cool and store in an airtight jar in the fridge for up to 7 days.
FAQs: Tempeh Parmesan Cheese
Does vegan Parmesan cheese melt?
Most vegan Parmesan doesn’t melt the way dairy cheese does. Tempeh-based versions don’t melt but can crisp slightly under heat, perfect for topping hot dishes.
Is tempeh a cheese?
No. Tempeh is a fermented soy product. But when seasoned well, it mimics the umami, salty qualities of cheese, especially Parmesan.
How to replace Parmesan vegan?
Use homemade Tempeh Parmesan 1:1 in place of grated dairy Parmesan. It works great as a topping for pasta, veggies, casseroles, and more.
