Making your own vegan parmesan cheese is so fabulous you’ll likely want to keep a permanent batch of this in your fridge and sprinkle it on EVERYTHING!
Yep, you’ll definitely want to sprinkle this on everything.
And I mean everything.
We sprinkle it on baked potatoes, on salads, on roasted veggies, on the no-cheese thin crust pizza take-outs we buy, on pasta dishes (of course) and whatever else we can think of!
If it’s a savory dish then chances are it’ll be even more delicious with a sprinkle of this on top.
Of course it’s vegan so it’s entirely dairy-free.
So what is Vegan Parmesan?
Well, you can buy vegan parmesan that you can grate over things and that is delicious. But this homemade version is made from cashews, nutritional yeast, garlic powder and sea salt. The nutritional yeast, along with the garlic powder and salt combine to make those cashews really taste cheesy! It’s kind of amazing really.
It’s not something that will melt or anything like that, but it’s wonderful as a sprinkle and it tastes wonderfully cheesy.
How to make Vegan Parmesan
All you need to make your own vegan parmesan is a food processor. You simply put in the S blade, add in your cashews, nutritional yeast, salt and garlic powder and pulse it until it’s super fine like you see in the photos.
Pulse, don’t blend.
You don’t just want to run the food processor on this one because, ya know, cashews when processed for too long can start to turn into cashew butter, which you definitely don’t want here.
So pulse it. Don’t set it and forget it.
Does Vegan Parmesan need to be Refrigerated?
No it doesn’t. You can keep it in a sealed container at room temperature for a few (3-4) weeks. However, you also can keep it in the fridge if you like. As long as it’s in a sealed container, either/or is fine.
What can I use instead of Cashews?
If you have a cashew allergy you can make this with walnuts. It also works amazingly well! Use walnuts in the same quantity as the cashews and you have a great alternate version of this vegan parmesan.
So I think you’ll love this vegan parmesan cheese! It is:
- Perfect to sprinkle on all savory dishes!
- Quick and easy!
Keep it stored in the fridge in a sealed container and it will stay fresh and good for weeks!
More Vegan Cheese!
- Classic Vegan Cashew Cheese Sauce
- Sliceable Cashew Cheese
- Vegan Cheddar Cheese
- Vegan Mozzarella Cheese
- Vegan Nacho Cheese
- Creamy Vegan Cheese Sauce
What do you use your vegan parmesan on? Let us know in the comments. And please rate the recipe too! Thanks!
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Simple 4-ingredient vegan parmesan cheese! Ideal to sprinkle over absolutely everything, but especially on pastas and vegan pizzas.
- 1 cup (150g) Raw Cashews
- 1/4 cup (15g) Nutritional Yeast
- 1/2 tsp Garlic Powder
- 3/4 tsp Sea Salt
- Add the ingredients to the food processor and pulse it on the S blade until it reaches a fine consistency.
- Keep it in a sealable jar in the refrigerator where it will keep for weeks!
- Sprinkle it on pastas, pizzas, casseroles, salads and anywhere else you can possibly think of!
- Category: Savory, Side, Gluten-Free, How to
- Method: Food Processor
- Cuisine: Vegan
- Serving Size: 1 Tbsp
- Calories: 48
- Sugar: 0.5g
- Sodium: 111mg
- Fat: 3.5g
- Saturated Fat: 0.6g
- Carbohydrates: 2.8g
- Fiber: 0.5g
- Protein: 2g
Keywords: vegan parmesan cheese, vegan parmesan