This 5-Ingredient Vegan Parmesan Cheese is a delicious vegan alternative to traditional grated parmesan. Make a batch and sprinkle onto any savory dish your heart desires.
This vegan parmesan cheese is a seriously delicious alternative to grated parmesan! Not only does it have the texture of grated parm, the flavor can’t be beat. And you only need a few ingredients and your food processor to whip up a batch. Let’s do it!
What is Vegan Parmesan Cheese?
Vegan parmesan cheese is a vegan alternative to grated parmesan cheese, making it a great dairy-free alternative. Our vegan parmesan cheese is made primarily of cashews and nutritional yeast + a few simple spices that give it fantastic flavor.
Vegan Parmesan Cheese Ingredients
This easy vegan parmesan cheese comes together in 5 simple ingredients! You’ll need:
- Raw cashews
- Nutritional yeast
- Granulated garlic
- Salt & pepper
make it easy
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How to Make Vegan Parmesan Cheese
This vegan parmesan could not be easier to make! We’re serious when we say it’s as easy as 1-2-3. Here’s how:
Pulse Cashews
Place the raw cashews into a high-powered food processor or Vitamix, and pulse until the cashews are processed into small pieces.
don’t blend!
Make sure to just PULSE your cashews in your food processor, and not BLEND. Blending your cashews for too long will result in cashew butter 😀
Add Remaining Ingredients to Food Processor
Add the nutritional yeast, garlic, salt, and pepper to the food processor and blend on low for 1-2 minutes until the mixture is combined and resembles the texture of grated parmesan.
Serve & Enjoy!
Serve on top of pasta, pizza, roasted vegetables — or really anything you would otherwise use grated parmesan for! We’ve got some great recommendations below 😀
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Blender
Looking to upgrade your blender? Check out our favorite Vitamix Blender. It’s our favorite high-speed blender perfect for making smoothies, soups, and nut butter.
How to Use Vegan Parmesan Cheese
This vegan parm is super versatile! We love sprinkling it on any of the following dishes:
On Pasta Dishes: We have many delicious vegan pasta dishes on Fit Foodie Finds! Some of our faves are this vegan pasta bake, vegan creamy tomato basil pasta or this creamy vegan asparagus pasta.
In Pesto: This vegan parmesan will work perfectly when subbed 1:1 for the parmesan in our 5-minute pesto recipe.
On Casseroles: Jazz up any casserole (even if it’s not vegan!) with a sprinkle of vegan parm! We love adding it to our Tuscan chicken quinoa casserole, spinach artichoke quinoa casserole or vegan broccoli and cheese casserole.
On Vegetables: Sprinkle this vegan parm on top of our oven roasted asparagus, roasted root vegetables or balsamic roasted carrots.
On Pizza: We love a sprinkle of vegan parm on our naan breakfast pizzas, on our grilled sweet potato pizzas or even on these kid-friendly sweet potato bites.
How will you use your vegan parmesan cheese?! The options truly are endless. Let us know in the comments!
How to Store Vegan Parmesan Cheese
Store your vegan parmesan cheese in an air-tight container in the fridge. It will keep for up to a month, making this a great recipe to double or triple to have on hand throughout the month.
Vegan Parmesan Cheese
This 5-Ingredient Vegan Parmesan Cheese is a delicious vegan alternative to traditional grated parmesan. Make a batch and sprinkle onto any savory dish your heart desires.
Prep: 5 minutesCook: 0 minutesTotal: 5 minutes
Ingredients
- 1 cup raw cashews
- 1/4 cup nutritional yeast
- 1 teaspoon granulated garlic
- 1/4–1/2 teaspoon salt
- 1/4 teaspoon ground pepper
Instructions
- Place cashews into a high powered food processor and pulse until cashews are processed into small pieces.
- Add the nutritional yeast, garlic, salt, and pepper to the food processor and blend on low for 1-2 minutes until the mixture is combined and resembles grated parmesan.
- Serve on top of pasta, pizza, or roasted vegetables!
Nutrition Facts
Serving Size: 1/6 Calories: 130 Sugar: 1 Sodium: 165 Fat: 8 Carbohydrates: 7 Fiber: 2 Protein: 7 Cholesterol: 0
Keywords: vegan parmesan cheese
Photography: photos taken in this post are by Erin from The Wooden Skillet.