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Vegan Parmesan Cheese

November 28 by Nara 6 Comments

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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!

Vegan Parmesan Cheese

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. 

Vegan Parmesan Cheese
Vegan Parmesan Cheese

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 😉.

Vegan Parmesan Cheese

#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.

Vegan Parmesan Cheese

#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.

Vegan Parmesan 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.

Vegan Parmesan Cheese

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. 

Vegan Parmesan Cheese

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!

Vegan Parmesan Cheese
Print
Vegan Parmesan Cheese
Prep Time
10 mins
 

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

Cuisine: Italian
Servings: 10 tbsp
Calories: 47 kcal
Author: Simple Fit Vegan
Ingredients
  • ½ cup raw cashews
  • 2 tbsp nutritional yeast
  • ¼ tsp garlic powder
  • 1/8 tsp onion powder
  • ¼ tsp salt
Instructions
  1. 1. Combine all ingredients in a food processor or blender and pulse 3 to 4 times. Check the texture, if everything is chopped then do not pulse anymore.

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

Recipe Notes

Nutrition Information: Calories (per tbsp): 47 Fat: 3.3 g Saturated fat: 0.6 g Carbohydrates: 3.2 g Dietary Fiber: 0.7 g Sugar: 0.4 g Sodium: 60 mg Protein: 2 g

Vegan Parmesan Cheese
Make your own Vegan Parmesan Cheese in 10 minutes! This recipe is made with almonds, it's gluten-free, and tastes like real cheese! Save this recipe as you will be making it over and over again! #vegan #vegancheese #veganparmesan #veganrecipe #plantbased #plantbasedrecipe

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!

Filed Under: Dressings, Sauces & Dips, Recipes

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Reader Interactions

Comments

  1. Eleonora

    September 18 at 7:26 pm

    Very good! Thank you for sharing, I’m going to try it

    Reply
  2. Michelle

    October 3 at 5:50 am

    How long does it keep for

    Reply
    • Nara

      October 5 at 11:21 am

      It keeps fresh in the fridge for 2 weeks!

      Reply
      • Michelle

        October 6 at 11:34 pm

        Thank you

        Reply
  3. Mel Dawn

    August 6 at 6:21 am

    5 stars
    This was so interesting! I love parmesan cheese (well, all cheese…) and it’s great to learn the nutritional info behind it 🙂

    Reply
    • Nara

      September 8 at 5:20 pm

      thanks for the feedback 🙂

      Reply

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