Jar of yeast-free Vegan Parmesan Cheese beside cashews and spices to make it
5 from 4 votes

Yeast-Free Cashew Parmesan

Crumbly, salty, vegan parmesan cheese made without yeast! Just 5 minutes, 6 ingredients, and a blender required. Incredibly simple and quick to make, and perfect for topping Italian dishes and beyond! 

Author: Minimalist Baker
Prep Time 5 minutes
Total Time 5 minutes
Servings: 16 (1-Tbsp servings)
Category: Cheese Alternative
Cuisine: Gluten-Free, Italian-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Weeks


  • 1 cup raw cashews (we haven’t tested other nuts, but Brazil nuts and hemp seeds might work)
  • 1 ½ tsp sea salt
  • 1 tsp dried oregano (you can use fresh herbs, but the "cheese" won't last as long)
  • 1 tsp garlic powder
  • 1/2 tsp dried basil (you can use fresh herbs, but the "cheese" won't last as long)
  • 1/8 tsp red pepper flake (omit for less spice, but it does round out the flavor)


  1. Add all ingredients to a small blender for fine texture, or use a food processor. Mix/pulse until a fine, powdery meal is achieved.
  2. Taste and adjust flavor as needed, adding garlic for depth of flavor, red pepper flake for heat, basil or oregano for richer herb flavor, and salt to taste (you want this pretty salty to mock the "parmesan cheese" flavor).

  3. Transfer to container and store in the refrigerator to keep fresh. Lasts for 3-4 weeks refrigerated, or in the freezer for 1 month, sometimes longer. Great for use on top of vegan pizza, breadsticks, pastas, and gratins. It's also a great addition to vegan meatballs!


*Recipe adapted from my original vegan parmesan cheese recipe.
*Nutrition information is a rough estimate.

Nutrition Per Serving (1 of 16 one-tablespoon servings)