Vegan Parmesan Cheese

4.60 from 15 votes

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

Prep Time5

Total Time5

Course: Vegan Cheese Recipes

Cuisine: American

Diet: Vegan, Vegetarian

Servings: servings

Calories: 55kcal

Author: Terri Edwards

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

US Customary - Metric

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

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.

Substitutions

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

walnuts
pepitas (pumpkin 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.

Storage:

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.

Nutrition