Making your own vegan parmesan cheese is so fabulous you’ll likely want to have a permanent batch of this in your refrigerator, so you can sprinkle it on absolutely everything.
And I mean everything.
We sprinkle it on rice dishes, potato dishes, on salads, on the no-cheese thin crust pizza take-outs we buy, on pasta dishes (of course), veggie burgers, 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.
It’s made from cashews, nutritional yeast, garlic spice and sea salt.
As simple as that!
You need a food processor to make this, and you simply put in the S blade, 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.
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!
For more awesome vegan cheese recipes, check out these great options:
- 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!
*This is not my original recipe, other geniuses figured it out! It is a staple in vegan cooking found on numerous vegan blogs. This one I have simply adapted for my own purposes.
- 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