Vegan Parmesan Cheese
This vegan Parmesan cheese is a quick, dairy-free alternative made with just four ingredients. It has a savory, cheesy flavor from nutritional yeast, requires no cooking, and comes together in about five minutes. Perfect for topping pasta, salads, soups, and roasted vegetables.
Servings: 8 servings (1 cup)
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.
Video
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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
Serving: 1serving (2 tbsp) | Calories: 95kcal | Carbohydrates: 6g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 220mg | Potassium: 136mg | Fiber: 1g | Sugar: 1g | Vitamin C: 0.1mg | Calcium: 6mg | Iron: 1mg