Vegan parmesan cheese is a perfect addition to soups, pasta, salads, and more. This vegan parmesan cheese recipe is simple to make with a few simple ingredients.
Recently, I have been playing with different flavors to make my own unique cashew vegan parmesan cheese recipe better. Like all cooks, I make mistakes. And, yes, my family is my best and worst critics. Since I know my family so well, often, I can just tell by the looks on their faces, and then I know I need to go back to the drawing board, or the pantry.
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Making the perfect cashew parmesan cheese is all about the amount and flavors of specific spices. Of course, nutritional yeast and raw cashews play an essential role. But, in my opinion, the type of salt you use and the other savory spices make or break the final product.
Although I have tried store-bought brands, there are too many ingredients. Honestly, it's easier to make it from scratch. All you need is five ingredients and a food processor.
Recipe Ingredients
- Raw Cashews: Raw cashews ar the base of the recipe. DO NOT SOAK the cashews; you want them dry, not wet.
- Nutritional Yeast: Nutritional yeast gives the recipe a cheesy taste.
- Garlic Salt: Garlic salt is a mixture of garlic powder and table salt, which makes it a seasoning salt. While garlic powder, as explained above, is just dried and ground garlic cloves.
- Garlic Powder: Garlic powder is garlic's dried and finely ground form.
- Onion Powder: Onion powder is basically dried onion that's been ground. Although dried onion is just the onion flesh, onion powder can also include dehydrated onion skins and roots.
Recipe Ingredient Substitutions
- Choose hemp or sunflower seeds instead of cashews for a nut-free option.
- Try granulated dried garlic and onions.
How to Make Vegan Parmesan Cheese
Now comes the easy part, place all the ingredients in the food processor until you get a grainy consistency.
If, for some reason, you still have pieces of cashews visible, pulse again.
Mmm, the vegan cheese recipe smells like the real deal too!
Serving Suggestions
I love adding vegan parmesan cheese to many recipes. Here are some of my favorites:
- Spaghetti Salad
- Vegan White Sauce Lasagna
- Tuscan White Bean Soup
- Vegan Jalapeno Poppers
- Vegan Baked Ziti
Recipe FAQs
Slightly nutty, salty, and sweet, this recipe tastes like the real deal.
No, it does not melt. Instead, sprinkle it on your favorite vegan foods.
Most store-bought vegan cheese is processed. Look for brands that contain very few whole-natural foods ingredients.
Tips
- Do not soak the cashews.
- Use raw cashews, not salted, roasted cashews.
- If you are allergic to nuts, try using sunflower or hemp seeds.
- Do not over-pulse the ingredients in the food processor.
- Store vegan parmesan cheese in a container in the refrigerator.
- This recipe stays fresh for up to two weeks in the refrigerator.
Because my family loves my vegan parmesan cheese recipe, I now make a large batch and put it in shaker containers in the refrigerator.
📖 Recipe
Vegan Parmesan "Cheese"
Ingredients
- 1 cup raw cashews DO NOT SOAK the cashews; you want them dry not wet
- ½ cup nutritional yeast
- 1 teaspoon garlic salt
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
Instructions
- In a food processor using the large blade, add raw cashews, nutritional yeast, and all other seasonings
- Blend on high until the contents are of a powdery consistency.
- You can use it immediately or store it in a covered container in the refrigerator for 2 weeks.
Notes
- Do not soak the cashews.
- Use raw cashews, not salted, roasted cashews.
- If you are allergic to nuts, try using sunflower or hemp seeds.
- Do not over-pulse the ingredients in the food processor.
- Store vegan parmesan cheese in a container in the refrigerator.
- This vegan parmesan cheese recipe stays fresh for up to one month in the refrigerator.
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
Jenn
How would you do this if the people in your family don't eat cashews?
Kathy Carmichael
Hi Jen, you can make it with almonds also if that is an option. There are also soy-based parmesan cheeses at the grocery store if that interests you.
Regina G.
Kathy, thank you for sharing your recipes with us. However, I do have a question about using raw cashews. I soak and dry all of my nuts because it makes them more digestible and reduces the amount of anti-nutrients to a large extent. Why do you suggest to not soak them? Do you know something I don't? Please let me know. Thanks.
Kathy Carmichael
Hi Regina, I agree with you 100% about soaking the nuts for nutritional reasons; however, it isn't necessary for cooking if you have a quality high-speed blender and don't have time to soak the nuts. That being said, the nuts can also be boiled for 10 minutes as a time-saving time.
Jeanne
In the nutritional analysis, how can it have no fat if you’re using nuts?
Kathy Carmichael
Jeanne, when the serving size is so minimal, the nutritional calculator doesn't count it as fat.
JoAnn Leeds
I know that cashews are pretty high in fat yet the nutritional chart following the recipe states zero calories from fat. How can that be?
Kathy Carmichael
Hi JoAnn, when the serving size is so minimal, the nutritional calculator doesn't count it as fat.
Cary
Kathy, I put this parm on my popcorn today, so good!! It sinks to the bottom, but I didn't mind one bit, yum! I'm new at plant based eating and I'm enjoying reading your recipes, thank you so much! I'm making your minestrone soup this week!
Kathy Carmichael
Hi, Cary! What a great idea. I never thought to add it to my popcorn. I appreciate the feedback. Let me know if you like the minestrone.
Georgina
Hi I don't eat garlic or onions what could be substituted for these flavours.
Kathy Carmichael
Hi Georgina, you can just leave the garlic and onion powders off the recipe. Just make sure you add your favorite seasoning salt to compliment the flavors of the cashews and nutritional yeast. I hope you enjoy the recipe.
Laynie Bellinger
I’m currently living in a rental without a food processor, could this be made in a blender?
Kathy Carmichael
Hi Laynie, it can if it's a quality high-speed blender. You can also crush the nuts by pounding them with a hammer in a plastic bag or a meat mallet/tenderizer (haha); yes, I have one of those from before going plant-based. I hope this helps. Thanks for reaching out.
Mary
Can you freeze your tofu or your Parmesan?
Kathy Carmichael
Hi Mary, yes to both! Actually, when you freeze tofu it absorbs marinades well and takes on a new chewier texture. You can drain the tofu, cut it into cubes and marinate and then freeze. Or, you can freeze cooked tofu and thaw it and reheat it as well. The parmesan and the tofu can be frozen up to 3 weeks.