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Vegan Parmesan Cheese

This Vegan Parmesan Cheese has all the salty, cheesy flavor you expect, with just five simple ingredients. Try this vegan cheese on all your favorite pastas, vegetables, and pizzas.
Course Appetizer
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 12 servings
Calories 79kcal


  • 1 cup cashews (raw)
  • 4 tbsp. nutritional yeast
  • ¾ tsp. sea salt
  • ½ tsp. garlic powder
  • tsp. pepper


  • Place the cashews, nutritional yeast, garlic powder, sea salt, and pepper into a food processor and pulse until they combine and are a fine consistency. Serve with your favorite dishes.



Add-ins and Substitutes

  • Make this nut-free. If you have a nut allergy, you can also use hemp seeds in place of the cashews for a nut-free vegan Parmesan cheese.
  • Add other spices. You might also like this cheese with onion powder, cayenne pepper, or crushed red pepper flakes for more spice and flavor.
  • Try dried herbs. This recipe can also be made with some added herbs. Basil, oregano, or parsley are some great options. But make sure to choose dried over fresh to extend the freshness of this cheese.

How to Store it

This Vegan Parmesan Cheese can last for a while if it is stored in an airtight container. You can keep it in the refrigerator for 3-4 weeks, or in the freezer for at least one month.


Calories: 79kcal | Carbohydrates: 5g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 121mg | Potassium: 173mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg