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Vegan Parmesan Cheese Recipe
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4.72 from 7 votes

Vegan Parmesan "Cheese"

Cashew parmesan cheese is a prefect addition to your soups, pastas, salads, and more.
Prep Time5 minutes
Total Time5 minutes
Course: Sauces, Dips & Dressings
Cuisine: Italian
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Servings: 20 servings
Calories: 40kcal


  • 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


  • 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.


  • 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.


Serving: 1Tablespoon | Calories: 40kcal | Carbohydrates: 2g | Protein: 2g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 117mg | Potassium: 66mg | Fiber: 0.5g | Sugar: 0.4g | Vitamin C: 0.04mg | Calcium: 3mg | Iron: 1mg