How To Make Vegan Parmesan Cheese
Easy, 4-ingredient vegan parmesan cheese that's perfect on top of pastas, pizza, and anywhere you'd usually use parmesan cheese!
Servings 16 (1-Tbsp servings)
Ingredients
- 3/4 cup raw cashews
- 3 Tbsp nutritional yeast
- 3/4 tsp sea salt
- 1/4 tsp garlic powder
Instructions
- Add all ingredients to a food processor and mix/pulse until a fine meal is achieved. Store in the refrigerator to keep fresh. Lasts for several weeks.
- I love vegan parmesan on top of chilaquiles, vegan pizza, breadsticks, pastas and gratins. It’s also a great addition to vegan meatballs and can be converted into mexican cheese 3 ways!
Video
Notes
*This is not my original recipe, but one I learned from other vegan bloggers and have adapted for my own use!
*Nutrition information is a rough estimate.
*Recipe (as originally written) makes ~1 cup.
*Nutrition information is a rough estimate.
*Recipe (as originally written) makes ~1 cup.
Nutrition (1 of 16 servings)
Serving: 1 tablespoon Calories: 44 Carbohydrates: 3 g Protein: 1.8 g Fat: 3 g Saturated Fat: 0.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 92 mg Fiber: 0.7 g
Below are some of my recipes which use Vegan Parmesan Cheese:
Vegan Pesto Parmesan Breadsticks // My Favorite Vegan Pizza // Vegan Zucchini Gratin // The Best Vegan GF Mac’n Cheese // Vegan Eggplant Parmesan // Simple Vegan Meatballs // Vegan Green Chili Mac’n Cheese // Vegan Caramelized Onion Mac’n Cheese // Creamy Mushroom & Asparagus Pasta // Sun-Dried Tomato & Basil Arancini // Mushroom & Leak Risotto // Pea Pesto Pasta with Sun-Dried Tomatoes & Arugula
Jana says
This turned out awesome. Definitely a 5 star recipe!!!
Lovely! Thanks so much for sharing, Jana!
Jana says
This turned out so delicious! Thank you for sharing!!!
Thanks so much for the lovely review, Jana. We are so glad you enjoyed it! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
WHITNEY PEARSON says
This is good stuff. Great , useful recipe. Worth the 5 min effort to make. Try it. You’ll be hooked.
Divine on avo toast.
We’re so glad you’re enjoying it, Whitney! Thanks for sharing. xo
Kelly Davis says
I’ve made this several times and people always love it! For my latest batch, I didn’t have cashews on hand but I had whole roasted almonds. The almonds worked great! Still delicious! Such a great garnish for salads, pasta, and soups.
Yay! Thanks so much for sharing your modification, Kelly! So glad you enjoy this recipe!
Veronica says
This is a great recipe, I’ve made it many times for the spaghetti squash lasagna recipe as well as for other recipes. I’ve tried toasted and raw cashews. Both work but the result is better with raw for a baked dish. It’s pretty awesome that when I smell this toasting on top of the lasagna recipe I know when it’s done so I don’t need a timer.
Whoop! We’re so glad you’re enjoying it, Veronica. Thank you for sharing! xo
Niara says
Is chickpea miso a good alternative to nutritional yeast? I hope so.
Hi Niara, the flavor would probably work but texturally we wouldn’t recommend adding miso to this recipe. Hope this helps!
Niara says
Thanks… and I found your yeast-free parmesan cheese recipe on your website too. So I’ll use that one.
APRIL says
I wonder what the ratio would be the P2B Cashew Powder.
Hi April, we haven’t tried cashew powder before!
Karen says
Is there anything that I can substitute for the garlic? I can’t eat garlic or onions.
Thank you.
Hi Karen, you can leave it out! Dried herbs like we use in this version would be another option. Hope that helps!
Amanda-vikrama das says
Hi Karen,
We don’t eat onions or garlic ourselves as well and the substitute we use in all our cooking is Asafoetida (Hing). You can find it in any Eastern/Ethnic/Indian store.
George says
Are there any kind of seeds that would substitute well for the cashews? My 12 year old son is allergic to tree nuts, peanuts, eggs and dairy.
Hi George, we haven’t tried this recipe without cashews, but other readers have had success with sunflower seeds!
Irene says
Hello and thanks for all your awesome recipes! Can you think of a sub for nutritional yeast in this? My husband is not a fan mostly for health reasons…thanks!
Hi Irene, we have a yeast free vegan parmesan here! We hope you both enjoy it!
Jonathan says
Hello! Thanks for creating beautiful recipes :-) Can I ask how long the vegan Parmesan cheese can be stored? Could I make a big batch for future use? Cheers!
Hi Jonathan, thank you for the support! This can be stored 3-4 weeks refrigerated and 3 months in the freezer!
Jonathan says
Hello again :-) Do you think adding frozen spinach to the ricotta mixture would work well or would it make it too watery? Thanks :-)
Hi Jonathan! Spinach should work in the ricotta! We suggest squeezing out the moisture after it is thawed first though.
Laura says
Absolutely love this recipe and make it regularly. We want to include in a meal for an upcoming event but have a family member who is allergic to all nuts except almond – could I sub almonds for the cashews by any chance?
Hi Laura, we are so glad you enjoy it! We think it will be a little less rich with almonds, but still tasty!
Jennifer says
do you think this would work with almonds or walnuts?
Hi Jennifer, we think it will be a little less rich with almonds, but still tasty! Walnuts would also be delicious, but maybe slightly bitter? We also have a cashew-free version here. Hope that helps!
Nisha says
We use almonds all the time with this recipe – but usually 50:50 cashews to almonds and it’s still delicious. Almonds in the skin add a nuttier flavour to it, which we enjoy with dishes like musgroom risotto.
So glad you are enjoying this, Nisha. Love your tips as well! Thanks!