Vegan Cashew Parmesan in 5-Minutes
This vegan cashew parmesan is so good because it offers a rich, cheesy flavor without any dairy, making it a perfect plant-based alternative. It’s also easy to make and adds a delicious, nutty sprinkle to your favorite dishes, enhancing both taste and nutrition!
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 veggie pizza, spinach lasagna, baked potatoes, salad, pasta, roasted veggies, and anything else you can think of. It’s a main ingredient in our delicious vegan pasta primavera.
Reasons you will love this recipe
- Rich and Nutty Flavor: You will love this vegan cashew Parmesan for its rich, nutty flavor that mimics traditional Parmesan cheese, enhancing the taste of your favorite dishes.
- Healthy and Dairy-Free: Made with wholesome, plant-based ingredients, this dairy-free Parmesan is a healthier alternative, free from dairy and packed with nutrients like healthy fats and protein.
- Easy to Make: This recipe is quick and simple to prepare, requiring just a few ingredients and a food processor, making it an effortless addition to your meals.
Ingredients needed
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– Cashews create the nutty flavor for this recipe.
- Nutritional yeast- The perfect seasoning for this dairy-free cheese because it gives it a cheesy flavor.
- Seasoning- Garlic powder, onion powder, and 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.
Substitution Ideas
For those who have an allergy to cashews, some substitution options include:
- Walnuts
- Pepitas (pumpkin seeds)
- Sesame seeds
- Hemp seeds
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.
How to make vegan parmesan?
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
STEP #1: Place all ingredients in a blender or food processor and PULSE until the texture is a fine meal perfect for sprinkling.
STEP #2: 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. The final product should be a powdery and sprinklable texture.
Does it need to be stored in the refrigerator?
Vegan parmesan doesn’t necessarily have to be stored in the refrigerator and will stay fresh 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.
Uses for vegan parmesan
This parmesan is fabulous sprinkled on spaghetti, vegan meatballs, roasted eggplant, mushroom lasagna, and even popcorn as you can see in this long list of healthy popcorn toppings.
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.
A couple of other terrific seasoning blends to try on this website are Savory Spice Blend and 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.
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!
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Vegan Parmesan Cheese
Ingredients
- 1 cup raw cashews
- 1/3 cup nutritional yeast
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3/4 teaspoon sea salt
Instructions
- 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.
Video
Notes
- walnuts
- pepitas (pumpkin seeds)
- hemp seeds
Nutrition
Disclaimer
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.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
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
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!
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! 😀
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.
Making tonight – going on roasted cauliflower – sounds delish, right?
That sounds fabulous! 😀
I use almond flour for the nuts. When the grandkids are hey can still whip some up using a bowl.