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A bowl of vegan parmesan cheese with a wooden spoon.
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5-Minute Vegan Parmesan Cheese Recipe

Quick and easy 5-minute vegan parmesan cheese recipe with 5 simple ingredients for a delicious parmesan cheese substitute, adding savory flavor to pasta, pizza, soups, and more.
Prep Time5 minutes
Total Time5 minutes
Course: Condiment
Cuisine: Italian
Diet: Vegan
Servings: 12
Calories: 35kcal
Author: Denise Perrault

Ingredients

  • ½ cup cashews (see note 1)
  • 2 tablespoons nutritional yeast
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
US Customary - Metric

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

  1. Blanched almonds are the best substitute for cashews for this recipe. Try sunflower seeds for a nut-free version. 
  2. Be sure that all the equipment you use is dry. Any moisture can result in clumpy, sticky parmesan cheese. 
  3. 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. 
  4. 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. 
  5. Nutritional information based on 1 tablespoon vegan parmesan. 

Nutrition

Calories: 35kcal | Carbohydrates: 2g | Protein: 2g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 98mg | Potassium: 63mg | Fiber: 1g | Sugar: 0.3g | Vitamin C: 0.05mg | Calcium: 2mg | Iron: 0.4mg