Vegan parmesan - a 4 ingredient recipe that is packed with cheesy flavor. Ready in 5 minutes and stores for 3 months!

Vegan parmesan is a pantry staple. It is delightfully cheesy, has a light texture, and is perfect on pasta, salad, garlic bread, and pizza. Use it anywhere you would traditional parmesan!
Reasons to love this recipe!
- It requires just 4 simple everyday ingredients and is ready in 5 minutes!
- Stores for up to 3 months in the fridge.
- Is vegan, gluten free, and paleo!
Ingredients and Substitutions:
- Raw cashews - you can also add or use a mix of blanched almonds, brazil nuts, pine nuts, hemp seeds, or pumpkin seeds. Make sure your nuts are raw and unsalted. Roasted nuts will overpower the flavor of the parmesan.
- Nutritional yeast - the key ingredient! It adds cheesiness.
- Garlic powder - adds savoriness, but is optional.
- Salt - essential to bring out the flavors and give it the traditional saltiness found in dairy parm.
- Optional spices - to flavor your parm further you can add 2 teaspoons Italian seasoning, ½ teaspoon smoked paprika, ¼ teaspoon red pepper flakes, or swap the salt for truffle salt!
How to make vegan parmesan:
Process: Add all the ingredients to a food processor and process until the parmesan in the texture of course sand - a little courser than store-bought grated parmesan (the kind in the bottle).
Optional toasting: As is, the parmesan is perfect! But to amp up the flavors even further, toast the parm in a dry skillet for 1-2 minutes until fragrant. Let cool before storing.
Storage?
Pantry: Store vegan parmesan in a jar for up to 2 months in the pantry. In hotter climates, the shelf life can be shorter.
Fridge: Store in a jar or lidded container in the fridge for up to 3 months.
Freezer: Freeze in a lidded container or zip top bag for up to 6 months. Thaw in the fridge before using.
Ways to use vegan parm!
- A no-brainer in spinach ricotta ravioli.
- Generously sprinkle onto healthier truffle fries.
- Use it to jazz up roasted vegetables - like with this parmesan garlic roasted broccoli.
- Add a flavor punch to salads.
- Use it to make gluten free garlic knots.
- And of course on pastas like vegan bolognese, creamy truffle alfredo, gluten free gnocchi, and vegan vodka sauce.
More vegan dairy replacements!
PrintVegan Parmesan
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: about ½ cup 1x
- Category: Side
- Method: Food processor
- Cuisine: Italian
- Diet: Vegan
Description
Vegan parmesan - a 4 ingredient recipe that is packed with cheesy flavor. Ready in 5 minutes and stores for 3 months!
Ingredients
- ½ cup raw cashews
- 2 tablespoons nutritional yeast
- ½ teaspoon garlic powder
- ½ teaspoon salt
Instructions
Add all the ingredients to a food processor and process until the parmesan in the texture of course sand - a little courser than store-bought grated parmesan (the kind in the bottle).
As is, the parmesan is perfect! But to amp up the flavors even further, toast the parm in a dry skillet for 1-2 minutes until fragrant. Let cool before storing.
Notes
Storage: Store the parmesan in the pantry for up to 2 months, the fridge for up to 3 months, and the freezer for up to 6 months. Store in a tightly sealed jar, lidded container, or zip top bag to keep the parm fresh and preserve its flavors.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 54
- Sugar: 0g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 1g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: cheese, nutritional yeast, cashew, raw cashew, salt, garlic powder, food processor, easy,
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