Name: Vegan Parmesan Cheese
Prep time: 5 min
Total time: 5 min
Yield: 8 Servings
Cuisine: American
Ingredients: 1 cup cashews; 0.25 cup nutritional yeast; 0.5 tsp garlic powder; 1 tsp sea salt

From the Cook

1/7

Vegan Parmesan Cheese

Food with Feeling Verified

Ingredients

Warning0 allergens identified

Vegan Parmesan Cheese

1 cup cashewsalmonds, walnuts, pecans, pinenuts, and sunflower seeds also work well

¼ cup nutritional yeast

½ tsp garlic powder

1 tsp sea salt

Instructions

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Instructions

Combine all of the ingredients in a food processor. Pulse in bursts until the nuts are broken down and the mixture resembles finely grated parmesan cheese.

Taste and add a bit more salt as desired. I like mine a little saltier to mimic traditional parmesan cheese.

Store leftovers in an air tight container at room temperature or in the fridge if you don’t plan to eat it all within a week.

Nutrition

My Calorie Intake

0
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Tips & Tricks (5)

Soak Cashews for Silky Texture 💧
Soak raw cashews in hot water for 15-20 minutes before blending to achieve a finer, more uniform powder that mimics real parmesan's texture.
Toast for Deeper Umami Flavor 🔥
Lightly toast the cashews in a dry skillet for 3-4 minutes before processing to develop rich, nutty notes that enhance the savory parmesan profile.
Pulse in Batches for Consistency ⚙️
Use short pulses rather than continuous blending to control particle size and prevent over-processing, which can release oils and create clumping.
Layer Your Seasonings for Balance 🧂
Add garlic powder and sea salt gradually while tasting, as nutritional yeast's umami intensity varies by brand and affects overall seasoning balance.
Store in Airtight Containers Away from Heat 🏺
Keep your vegan parmesan in sealed glass jars in a cool, dry place for up to two months; moisture and light will cause clumping and flavor degradation.