How to Make Vegan Parmesan Cheese

Name: How to Make Vegan Parmesan Cheese
Prep time: 3 min
Total time: 3 min
Yield: 12 Servings (Makes approx. 1 cup)
Ingredients: ½ cup raw cashews; 3 tablespoons nutritional yeast; ½ teaspoon sea salt; ⅛ teaspoon garlic powder

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Prep Time
3 mins
Total Time
3 mins
Servings
12 Servings (Makes approx. 1 cup)
Calories
36 kcal
Course
Others
Cuisine
Italian, American, Canadian

How to Make Vegan Parmesan Cheese

Iris Warren

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Just a handful of ingredients for the best vegan Parmesan cheese! It's salty, cheesy, and perfect for sprinkling on everything!

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Ingredients

Servings

½ cup raw cashews or pine nuts, or blanched almond
3 tablespoons nutritional yeast
½ teaspoon sea salt
⅛ teaspoon garlic powder optional

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Instructions

Add all the ingredients to a food processor and process until a fine meal is achieved.
Store in an airtight container or jar in your refrigerator and serve sprinkled over your favourite dishes.

Equipments used:

Notes

Make sure your jar or container is completely clean and DRY to prevent any spoilage from moisture when storing you vegan parm.
Store in your refrigerator to preserve freshness.
Do not use fresh herbs or spices. This will prevent your "cheese" from keeping fresh, and will spoil sooner.
If you don't have cashews, I've successfully made this with blanched almonds and pine nuts with similar results.
For nut free, you may use raw sunflower seeds or pumpkin seeds/pepitas to replace the cashews with similar results.
For no nutritional yeast, you may use a mix of mushroom powder, onion powder, basil powder and more garlic powder. Keep in mind this will reduce the cheesiness, but still provide umami deliciousness.
For low sodium, simply halve the salt, or salt to your taste.
I've keep mine refrigerated for up to 4 weeks, but I'm sure it would last even longer than that.

Nutrition Information

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Serving 2tablespoon Calories 36cal (2%) Carbohydrates 2g (1%) Protein 1g (2%) Fat 2g (3%) Sodium 97mg (4%) Potassium 72mg (2%) Calcium 2mg (0%) Iron 0.5mg (3%)