Vegan Parmesan Cheese

My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!

The best savory Vegan Parmesan Cheese recipe that tastes like the real deal. You can use it on pasta, pizzas, and salads!

Hi friends, today we’ll be making something special…something that should be in your pantry at all times.

It’s Vegan Parmesan Cheese. 

It tastes pretty good and doesn’t have any preservatives or weird ingredients. In fact, it only has 5 ingredients – see in the picture below. 

What’s in the Vegan Parmesan Cheese?

#1 Cashews

We will be using raw cashews as our base. Once cashews are chopped up in the blender/food processor they become flaky, resembling the texture of the Parmesan cheese.

Cashews are so versatile. They may as well be the cousins of chickpeas 😉.

#2 Nutritional Yeast (our beloved Nooch)

Nooch adds the ‘cheesy’ flavor to our cashew base. Without nooch this recipe simply won’t work. It’s a must.

#3 Garlic Powder + #4 OnionPowder + #5 Sea Salt

Garlic and onion powder enhance our mixture with savory flavor. The sea salt helps roundup the flavors of our vegan cheese.

Instructions for this recipe are pretty simple – just add everything in a blender or a food processor and blend.

You will only need to pulse for a few seconds (like under 10 sec) for everything to combine.

Do not over-blend because that will cause the cashews to release oils and it will start turning into a nut butter.

My best advice is to pulse it 3-4 times then check the texture.

If all cashews are chopped up then you’re done. If there’re still a few pieces of whole cashews in the mix, just pick them out and do not blend anymore. It’s better to be careful than sorry. 

Once you’re done, it’s best the store vegan Parmesan in the glass jar in the fridge.

Okay, are you ready? Let’s get cooking!

My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!