This 3-ingredient Vegan Parmesan Cheese delivers cheesy, savory goodness in under 5 minutes. Say “good‑bye” to expensive store‑bought “Vegan Parmesan” and “hello” to simplicity that tastes phenomenal. Enjoy this on our Veggie Pizza for One.
This cashew vegan parmesan cheese is gluten-free, soy-free, and approved for the Daniel Fast.
Why You'll Love This Vegan Parmesan Recipe
- Ridiculously easy: Only 3 ingredients and a mini chopper, and done in under 5 minutes.
- Budget‑friendly: Homemade always wins when it comes to price and freshness.
- Versatile: Go crazy and sprinkle it on Spaghetti Ragu with Meatballs and Simple Pasta Marinara.
- Long‑lasting: Stash it in an airtight container in the fridge for up to 4 weeks.
Health Benefits
- Nutrient‑rich umami thanks to nutritional yeast (aka “nooch”), which brings cheesy flavor plus a B‑complex boost, often including B12. You can get nutritional yeast online or from most grocery stores.
- Clean, whole food base. The raw unsalted cashews provide health fats and are good source of magnesium, zinc, and manganese.
- Unprocessed and no funky fillers, gums, or preservatives. Just good, honest ingredients that you can recognize.
What You'll Need to Make This Cashew Parmesan Cheese
- Raw cashews: Provides a mild nutty sweetness and serves as the crumbly base needed for that grated-cheese feel.
- Nutritional yeast: Delivers cheesy, savory, umami depth, and that classic “Parmesan” vibe. Also packs in B-vitamins.
- Salt: Enhances all the flavors and brings balance.
A full ingredients list with exact amounts can be found in the recipe card below.
Substitutions and Variations
- Replace half the cashews with pine nuts and add ½ teaspoon of dried basil for a pesto-like twist.
- Add ½ teaspoon of garlic pwoder for a garlicky punch.
- Not a cashew fan, try blanched almonds or walnuts but the flavor and texture will be different.
- Omit the salt if you're following a SOS-free dietary pattern.
How to Make This Vegan Parmesan Cheese
Step 1
Add cashews, nutritional yeast and salt to a mini bullet blender cup.
Step 2
Process into a crumbly parmesan cheese consistency. Pulse a few times and shake to redistribute the mixture. Repeat until you achieve the desired consistency. Enjoy immediately!
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Expert Tips
- Pulse don’t blitz. This keeps that perfect crumbly texture.
- Small batches. This cashew parmesan is best fresh, so scale as needed.
- Air‑tight storage. Store leftovers in the fridge. It's essential for preserving flavor and freshness.
Ways to Enjoy This Vegan Parmesan Cheese
- Pastas: Enjoy this vegan parmesan cheese on Vegan Mushroom Pasta, Vegan Pumpkin Pasta, Vegan Spaghetti alla Puttanesca, and Green Lentil Bolognese.
- Salads: It's also a great topping for salads, like our Vegan Pesto Pasta Salad and Green Goddess Salad.
- Pizzas and more: Sprinkle this cashew parmesan on our Veggie Pizza for One, Vegan Minestrone Soup, and Deconstructed Stuffed Peppers Bowl.
Recipe FAQs
Typically raw cashews (or other nuts) blended with nutritional yeast and salt. Sometimes herbs or garlic powder get thrown in for flavor.
Yes, it’s rich in B‑vitamins (especially B12 in fortified versions), plus it gives that umami, cheesy flavor without dairy.
Stored in an airtight container in the fridge, it stays fresh for up to 4 weeks. Freezing isn't recommended since the texture may change.
This Vegan Parmesan Cheese is proof that simplicity wins. In under 5 minutes, you’ve got a cheesy, umami-packed powerhouse made from whole foods. It’s flexible, healthy, and ready to jazz up everything from pasta to salads. Skip the overpriced dairy-free aisles and toss this tasty topper on everything. You’ve got flavor, you’ve got nutrition, and you’ve got the spotlight, so just sprinkle and shine.
Related Recipes to Check Out
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Vegan Parmesan Cheese
Equipment
Ingredients
- ¼ cup raw cashews
- 1 Tablespoon nutritional yeast
- ⅛ teaspoon salt (optional or to taste)
Instructions
- Place cashews, nutritional yeast, and salt (if using) into a mini bullet blender or mini food chopper.
- Process into a crumbly parmesan cheese consistency. Pulse a few times and shake to redistribute the mixture. Repeat until you achieve the desired consistency. See Notes below.
Robin says
This is so awesome, instantaneous, simple it is delicious.
I used to buy the vegan shake cheese at the grocery store and feel bad about it knowing it was made with super processed ingredients. It wasn’t that great and always clumped and hardened and I would have to break it up with a knife.
Now I have discovered this it is absolutely better than the store bought and has a beautiful texture to present at the dinner table in a small bowl with a spoon. Loving this!
*game changer* soooo excited to never reach for one of those plastic shake cans again.. and be able to whip this up and feel like a gourmand instead 😍😍 👏👏👏🙏🙏🙏
Gigi & Sersie says
Yes! It's fast, simple, and not made with all those additives. Making your own is also more budget-friendly. Some of those store-bought brands are pricy.