How To Make Vegan Parmesan Cheese

Cashews, nutritional yeast, garlic powder, and salt for making our simple Vegan Parmesan Cheese recipe

Food processor filled with ingredients for making our Vegan Parmesan Cheese recipe

Food processor filled with a fresh batch of our Vegan Parmesan Cheese recipe

Easy, 4 ingredient vegan parmesan cheese that’s perfect on top of pastas, pizza and anywhere you’d usually use parmesan cheese!

PREP TIME 5 minutes
TOTAL TIME 5 minutes
Servings (1-Tbsp servings)
Course Cheese, Vegan
Cuisine Gluten-Free, Vegan
Freezer Friendly 3 months
Does it keep? 3-4 Weeks

Ingredients

3/4 cup raw cashews

3 Tbsp nutritional yeast

3/4 tsp sea salt

1/4 tsp garlic powder

Instructions

Add all ingredients to a food processor and mix/pulse until a fine meal is achieved. Store in the refrigerator to keep fresh. Lasts for several weeks.
I love vegan parmesan on top of chilaquiles, vegan pizza, breadsticks, pastas and gratins. It’s also a great addition to vegan meatballs and can be converted into mexican cheese 3 ways!

Video

Notes

*This is not my original recipe, but one I learned from other vegan bloggers and have adapted for my own use!
*Nutrition information is a rough estimate.
*Recipe (as originally written) makes ~1 cup.

Nutrition (1 of 16 servings)

Serving: 1 one-Tbsp servings Calories: 44 Carbohydrates: 3 g Protein: 1.8 g Fat: 3 g Saturated Fat: 0.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 92 mg Fiber: 0.7 g