This vegan parmesan cheese is a staple in our kitchen! It’s such a great addition to pasta dishes and pizza and you need only 4 ingredients and 5 minutes to make it!
Why This Recipe Works
I used to love Parmesan cheese on pasta and I really missed it when I became vegan almost 10 years ago. However, it’s so easy to make a vegan parmesan alternative that is just as delicious!
I’ve been making this recipe for years, but I realized I’ve never posted it on the blog. I included it in the recipe for my spaghetti with vegan meatballs, but I thought it’s better to have a separate recipe post for.
The recipe couldn’t be any simpler, but it’s just so delicious and it takes all vegan pasta dishes to the next level!
You need only 4 ingredients and 5 minutes to make it. Cashews are the perfect base for this recipe and nutritional yeast gives it a nutty and cheesy flavor. For the perfect flavor, I also like to add garlic powder and a bit of salt.
Just place everything in a food processor and pulse until a fine meal is achieved. You can store it in the fridge for weeks and it’s even freezer-friendly.
Ingredients
- Cashews – raw cashews, not salted or roasted.
- Nutritional Yeast – it has a nutty and cheesy flavor and is perfect for vegan cheese alternatives.
- Garlic Powder – don’t replace it with fresh garlic.
- Salt
How To Make This Recipe
1. Step: Place the cashews, nutritional yeast, salt, and garlic powder in a food processor.
2. Step: Pulse until you have got a fine meal with small chunks.
Tips & Tricks
- If you want you could also use an equal amount of almonds and cashews for this recipe. I recommend using blanched almonds for this recipe.
- I love to sprinkle the cashew parmesan over pasta dishes, vegan lasagna, pizza, salad, and also over scalloped potatoes.
Storing
Stored in an airtight container or glass jar in the fridge, it will last up to 3-4 weeks.
Freezing
It also freezes really well. You can freeze it in a freezer bag for up to 3 months.
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I hope you like this vegan Parmesan cheese as much as we do around here.
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Sina
Vegan Parmesan Cheese
Ingredients
- 1 cup raw cashews (not salted or roasted)
- 4 tablespoons nutritional yeast
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
Instructions
- Place the cashews, nutritional yeast, salt, and garlic powder in a food processor.
- Pulse until you have got a fine meal with small chunks.
Notes
- If you want you could also use 50:50 almonds and cashews for this recipe. I recommend using blanched almonds for this recipe.
- I love to sprinkle the cashew parmesan over pasta dishes, vegan lasagna, pizza, salad, and also over scalloped potatoes.
- Stored in an airtight container or glass jar in the fridge, it will last up to 3-4 weeks.
- It also freezes really well. You can freeze it in a freezer bag for up to 3 months.
Nancy Andres
Pinned this post. I make it this way too so know it’s fabulous. Warm regards, Nancy Andres @ Colors 4 Health