This quick and easy 5-minute vegan parmesan cheese recipe with 5 simple ingredients is a go-to parmesan cheese substitute that adds savory flavor to pasta, pizza, soups, and more.

A funny thing happened once I added this quick parmesan cheese to my newest farro salad. I started adding it to everything—a sprinkle over a salad pizza with quinoa crust, a little cheesy flavor added to quick spaghetti arrabbiata, or chickpea sauce pasta. And the list keeps growing!
This is my standard answer whenever someone asks what to use instead of parmesan for vegans. And as much as I love my original hemp seeds parmesan, I'm first to admit that a delicious little recipe that takes 5 minutes or less is too tempting to resist.
Table of Contents
Why You'll Love This Recipe
- Super-quick, no-cook recipe.
- 5 ingredients you might already have on hand.
- A dairy-free version of grated parmesan cheese without additives or preservatives.
- It lasts for weeks in the fridge, can be stored at room temperature for a week or more, and is freezer-friendly.
Ingredients and Substitutions
- Cashews. Use raw white cashews that have not been roasted in oil or salt. The best substitutions are raw almonds or blanched almonds. For a nut-free alternative, use raw sunflower seeds. I've seen a few versions with almond flour, but I've not tried that yet.
- Nutritional Yeast. 'Nooch' is a not-so-secret ingredient for adding cheesy flavor to sauces, vegan pizza cheese, and other recipes.
- Garlic Powder, Onion Powder, and Salt. If your nutritional yeast is very salty, add the salt after blending the rest of the ingredients.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and instructions.
Recipe Variations
For a zestier blend, add ½ a teaspoon of lemon pepper. Other spices you could add include a pinch of cayenne pepper or a teaspoon of Italian seasoning which makes a tasty blend for pasta.
Dried lemon zest is another option for adding zesty flavor.
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How to Make Cashew Parmesan
Add the ingredients to a dry spice grinder, blender, or mini food processor. Blend until the cashews are broken down into a coarse powder.
Pro Tips
For the best results use a small container to create friction between the nuts and break them down. I use a spice grinder. Ok, it's a coffee grinder devoted to grinding nuts and spices. It's an inexpensive gadget for making small amounts of vegan sour cream or cashew mayo, too.
Don't over-blend. Doing so can cause the cashews to turn into a paste. The texture should resemble the parmesan cheese sold in plastic jars or canisters.
Learn from Denise
Double-check that your grinding container and storage container is dry. I speak from experience: Because I was hasty and did not check, I ended up with a mushy mass of nuts and nooch. Not good. I recommend running a paper towel around the container and lid to sweep up any tiny amounts of moisture.
Serving Suggestions
Serve cashew parmesan in any recipe calling for grated regular parmesan cheese. I recently added 2 tablespoons to a batch of air-fried croutons, which were a big success. It would make a nice addition to marinara dipping sauce served with breadsticks or parmesan cauliflower wings.
Ground cashews are a great thickening agent. Add a few tablespoons to your next cauliflower white sauce, vegan pink sauce, or no-cook pizza sauce for a super-easy way to add texture and flavor.
Frequently Asked Questions
Store cashew vegan parmesan cheese in a dry, airtight container or jar in the refrigerator for 2-3 weeks or more. I've stored it at room temperature for over a week, and it stayed fresh and tasty.
Cashew parmesan freezes well if you ensure it's in a tightly sealed container or freezer bag for 3 months. Mix to separate before serving.
This cashew parmesan cheese is a dry nut blend, so it doesn't melt like vegan mozzarella or vegan pizza cheese.
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👩🏻🍳 Recipe
5-Minute Vegan Parmesan Cheese Recipe
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Ingredients
- ½ cup cashews - (see note 1)
- 2 tablespoons nutritional yeast
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
Instructions
- Add all the ingredients to a dry, small blender, food processor, or spice grinder. Pulse to blend the ingredients and break down the cashews for 1-2 minutes. Don't over blend or the cashews will start to turn into paste.
- Makes ¾ cup.
Notes
- Blanched almonds are the best substitute for cashews for this recipe. Try sunflower seeds for a nut-free version.
- Be sure that all the equipment you use is dry. Any moisture can result in clumpy, sticky parmesan cheese.
- For a spicer version of cashew parmesan, add a pinch of cayenne pepper, red pepper flakes, or lemon pepper. Add a teaspoon of Italian seasoning for a blended Italian topping.
- Parmesan cheese can be stored in an airtight container or jar in the refrigerator for 2-3 weeks, at room temperature for 1 week, or frozen for 3 months.
- Nutritional information based on 1 tablespoon vegan parmesan.
Nutrition
Nutritional information is an estimation only.
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