Vegan Parmesan Cheese
Published
This vegan parmesan cheese is a quick, dairy-free alternative to traditional Parmesan made with just four simple ingredients. It’s nut-based, savory, and has that classic cheesy flavor thanks to nutritional yeast. This homemade vegan Parmesan is perfect for anyone following a vegan or dairy-free diet and works as a finishing touch for pasta, salads, soups, and roasted vegetables. There’s no cooking required, and the entire recipe comes together in about five minutes using a food processor or blender.
I make this faux Parmesan constantly because it’s one of those pantry staples that instantly upgrades a meal. I keep it simple with raw cashews, nutritional yeast, garlic powder, and salt, then pulse everything just until it reaches a fine, crumbly texture. Vegan alternatives don’t need to be complicated. I sprinkle it over pasta nights, add it to grain bowls, and even use it on roasted veggies when I want something extra savory without dairy.
What I Learned While Testing the Recipe
- Pulse, don’t blend. Short pulses keep the cashews light and crumbly. Continuous blending releases their natural oils, which is what causes the mixture to clump or turn into a paste.
- Use dry, raw cashews only. Any moisture will affect both the texture and how long your vegan Parmesan keeps. Raw, unsalted cashews give you the cleanest flavor and best shelf stability. Roasted nuts may make the parmesan taste too strong or oily.
- Stop early and check the texture. You’re looking for a fluffy, grated-Parmesan look. If it starts to feel sandy or oily, it’s already gone a bit too far.
- If it turns pasty, don’t panic. Spread the mixture out on a tray and refrigerate it for 10–15 minutes to firm up, then pulse briefly to bring back a more crumbly texture.
Vegan Parmesan Cheese
Equipment
- 1 blender or food processor
Ingredients
- 1 cup raw cashews
- ¼ cup nutritional yeast
- ¾ tsp salt
- ½ tsp garlic powder
Instructions
- Add cashews, nutritional yeast, salt, and garlic powder to a food processor or high-speed blender.
- Pulse until the mixture reaches a fine, crumbly texture similar to grated Parmesan. Do not over-blend, or it will turn into a paste.
- Transfer to an airtight container. Use as a topping for pasta, salads, soups, or roasted vegetables.
Notes
- Swap cashews with almonds or walnuts for a bolder flavor.
- Add smoked paprika, onion powder, or Italian seasoning for variation.
- Make it coarser for salads or finer for pasta and soups.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Vegan Parmesan Cheese Step by Step
Gather all the ingredients together.
Combine the ingredients. Add 1 cup raw cashews, ¼ cup nutritional yeast, ¾ tsp salt, and ½ tsp garlic powder to a food processor or high-speed blender.
Pulse to a fine crumb. Pulse in short bursts until the mixture resembles finely grated Parmesan cheese. Stop frequently to check the texture. Do not run the machine continuously, or the mixture will turn into a paste.
Serve and enjoy. Transfer the vegan Parmesan cheese to an airtight container and store as directed below.
Serving Suggestions
I use this vegan Parmesan cheese in so many different ways, especially when I need a quick dairy-free finishing touch. It’s great sprinkled over gluten-free meatballs, where it adds a savory, cheesy bite without weighing things down. I also love using it on pizza made with a chickpea pizza crust, or tossing it into pasta with a vegan vodka sauce right before serving. It works surprisingly well for gluten-free chicken parmesan, and I often finish a bowl of gluten-free risotto with a generous sprinkle for extra depth and umami. It’s one of those simple staples that make everyday meals feel more complete.
Storage Instructions
Store it in an airtight container in the refrigerator for up to 3 weeks. Keep it completely dry and use a clean spoon each time to maintain the best texture and flavor. For longer storage, freeze it in a sealed container for up to 3 months. There is no need to thaw before using. Simply sprinkle it directly onto hot dishes and let the heat bring out the flavor.
