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Jar of vegan Parmesan cheese with spoon

How to Make Vegan Parmesan Cheese

Print Recipe
This vegan Parmesan cheese recipe is quick, easy, and it tastes amazing—and you only need 5 ingredients and 5 minutes to make it!
Course Snacks
Cuisine American, Italian
Prep Time 5 minutes
Total Time 5 minutes
Servings 18 tablespoons
Calories 32
Author Jessica Hylton

Ingredients

  • ¾ cup + 1 tablespoon raw cashews
  • ¼ cup nutritional yeast
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¾ teaspoon sea salt

Instructions

  • In a food processor, add the cashews and blend until they became ground down into a meal.
  • Add all the other ingredients and mix together until combined.
  • Enjoy!

Notes

Refrigerate: Store your vegan Parmesan cheese in the refrigerator for up to 2 months. (Although all of the ingredients are technically shelf-stable, the fridge will keep the raw cashews from going rancid.)
Freeze: If you want your vegan Parmesan cheese to last longer, you can place it in a freezer bag or airtight container and freeze it for up to 6 months. As long as there’s no moisture in the container, you should still be able to scoop it and use it directly from frozen.

Nutrition

Calories: 32kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 98mg | Potassium: 49mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg