Making homemade vegan parmesan cheese 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 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
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So what is vegan parmesan anyway?
We all know that you can buy vegan parmesan for a hefty price at health food and specialty stores, but this 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.
RECIPE CARD BELOW
How do you make vegan parmesan?
This cheesy gluten-free delight doesn’t even have to be cooked but 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 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 vegan parmesan 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.
Parmesan substitution 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.
Uses for this recipe
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.
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
- Best Vegan Cheese Sauce
- Cashew Vegan Mozzarella
- Nacho Cheese
- Sweet Potato Cheese Sauce
- Vegan Ricotta
- Vegan Parmesan Cheese
If you make this recipe, please consider RATING it and leaving a COMMENT below. I love hearing from you. And remember, SHARING IS CARING!
- 1 cup raw cashews
- 1/3 cup nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 3/4 tsp sea salt
- Place all ingredients in a blender or food processor and PULSE until the texture is a fine meal perfect for sprinkling.
- Store in an airtight container either at room temperature (for approx 3 weeks) or in the refrigerator (3-6 months.)
- 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.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 55Total Fat: 4gSodium: 112mgCarbohydrates: 4gFiber: 1gSugar: 0gProtein: 3g