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Vegan Parmesan in 5-Minutes

Making homemade Vegan Parmesan is surprisingly easy and only requires a handful of ingredients. It keeps for months, so you’ll have it available to sprinkle on any and everything.

Use this dairy-free parmesan on pizza, lasagna, baked potatoes, salad, pasta, roasted veggies, and anything else you can think of.

You’re going to love this vegan cheese because it’s…

  • Cheesy and nutty all in one
  • Delicious sprinkled over so many dishes
  • So quick and easy
  • Requires no cooking and only 5 ingredients
  • Keeps for weeks or months

What is vegan parmesan?

We all know that you can buy vegan parmesan for a hefty price at health food and specialty stores, but this cashew parmesan recipe is simple and made with all natural ingredients like:

  • raw cashews
  • nutritional yeast
  • garlic powder
  • onion powder
  • sea salt

There are many brands of nutritional yeast available and many grocery stores now carry it in the baking section. One brand that I personally love and order online is Sari Foods.

ingredients for vegan cashew parmesan in black bowls on white background

The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.

How do you make vegan parmesan?

This cheesy gluten-free delight doesn’t even have to be cooked but is simply ground up in a blender or food processor.

One of the important keys to remember here is that once all the ingredients are in your processor or blender, they should be PULSED not blended. This is because when nuts are blended, they become creamy. That’s how we get peanut butter, almond butter, and the like.

We don’t want this dairy-free parmesan to be creamy but rather have a powdery and sprinklable texture. Is that even a word? It is now.

The amazing thing is how terrific this stuff tastes!

Does it need to be stored in the refrigerator?

It doesn’t necessarily have to be stored in the refrigerator and will keep in an airtight container on the counter at room temperature for about 3 weeks.

However, I like to store mine in the refrigerator, because it keeps even longer-for months even.

Vegan parmesan substitute tips

For those that have an allergy to cashews, some substitution options include:

Substitute these in the same quantity as the cashews. Though I haven’t tried these versions, I’ve heard that they make great alternate versions of this recipe.

walnut halves in brown pottery cup

Uses for this recipe

This parmesan is fabulous sprinkled on spaghetti, vegan meatballs, roasted eggplant, lasagna, and even popcorn.

vegan meatballs on cooked pasta on white wooden table
Homemade Vegan Meatballs

One of my favorite ways to use it is sprinkled over veggie pizza because it adds that extra flavor that pushes it over the top.

overhead photo of veggie pizza on cutting board
Veggie Pizza

A couple of other terrific seasoning blends to try are Savory Spice Blend and Homemade Vegetable Bouillon Powder.

This is not my original recipe, but one that has been around many years–probably decades. It was inspired by and adapted from many other vegan parmesan cheese recipes. I’ve tweaked it a bit for my own preference and hope you enjoy it too.

Other amazing vegan cheese recipes

For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!

This post may contain affiliate links. Read my full disclosure here.

If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!

Vegan Parmesan Cheese

Vegan Parmesan Cheese

Yield: 16 servings
Prep Time: 5 minutes
Total Time: 5 minutes

Use this dairy-free parmesan on pizza, lasagna, baked potatoes, salad, pasta, roasted veggies, and anything else you can think of.


  • 1 cup raw cashews
  • 1/3 cup nutritional yeast
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3/4 teaspoon sea salt


  1. Place all ingredients in a blender or food processor and PULSE until the texture is a fine meal perfect for sprinkling.
  2. Store in an airtight container either at room temperature (for approx 3 weeks) or in the refrigerator (3-6 months.)
  3. Sprinkle over pizza, spaghetti, lasagna, popcorn, and anything else you can think of.


Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.

Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 55Total Fat: 4gSodium: 112mgCarbohydrates: 4gFiber: 1gSugar: 0gProtein: 3g

To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

Did you make this recipe?

Please rate and leave a comment because I love hearing from you. Remember SHARING IS CARING!

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Friday 17th of February 2023

Two details-> first, any nut or seed works, but for a lower fat version I have used part mashed potato flakes. Second, UNFORTIFIED yeast has made a HUGE difference in how I enjoy nutritional yeast (AKA nooch). Luckily I have an old shaker top with glass jar I can reuse

Penny McGuire

Wednesday 18th of December 2019

I have a family member that can not eat nuts or seeds, except hemp or chia. I made this with hemp seeds and it turned out great!

Thank you for sharing all these amazing recipes and wonderful knowledge with us, Terri, you are so appreciated!

Terri Edwards

Wednesday 18th of December 2019

That is such good information to know! Thank you so much for sharing that hemp seeds are a good substitution option for this parmesan recipe. Your input and kind words are very much appreciated! :D

Andrew Hofer

Saturday 9th of November 2019

For enhanced flavor (unless you're opposed to cooking), crush/chop cashews and toast in skillet or on baking pan before pulsing with other ingredients. Or use roasted cashews instead of raw.

christine madore

Wednesday 30th of October 2019

Making tonight - going on roasted cauliflower - sounds delish, right?

Terri Edwards

Wednesday 30th of October 2019

That sounds fabulous! :D

JoAnn M Lakes

Monday 21st of October 2019

I use almond flour for the nuts. When the grandkids are hey can still whip some up using a bowl.

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