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Vegan Parmesan Cheese

Vegan Parmesan Cheese

  • Author: Alison Andrews
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: ~1 and 1/4 cup
  • Diet: Vegan


It’s so easy to make your own vegan parmesan cheese. And it’s so tasty you’ll want to sprinkle it on everything! Simple 4 ingredient recipe ready in 5 minutes.


  • 1 cup (150g) Raw Cashews*
  • 1/4 cup (15g) Nutritional Yeast Flakes
  • 1/2 tsp Garlic Powder
  • 3/4 tsp Sea Salt


  1. Add the ingredients to the food processor and pulse it on the S blade until it reaches a fine consistency.
  2. Keep it in a sealable jar in the refrigerator where it will keep for weeks!
  3. Sprinkle it on pastas, pizzas, casseroles, salads and anywhere else you can possibly think of!


*If you have a cashew allergy you can also make this with walnuts. Just use walnuts in the same quantity (1 cup).

*Keep it stored in an airtight container at room temperature or in the fridge. It will last for a few (3-4) weeks.

*This recipe was first published in January 2016 and has now been updated with new photos and text.

  • 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