Easy Vegan Parmesan Cheese

Make this easy cheesy vegan parmesan cheese in just 5 minutes! You only need cashews plus spices, then to whiz them to form a crumbly meal. Sprinkle it on pasta, pizza, salads, popcorn and more. Don't like cashews? I give alternative ingredients too.

Make this Easy Cheesy Vegan Parmesan Cheese with just a handful of ingredients and 5 minutes!

It has a lovely flavour and texture that's perfect for salad, pasta, pizza, popcorn and so much more. I've been making this for sooo long and always have a jar in my fridge. I love how it lifts many dishes - like vegan shepherds pie or vegan caesar salad. It would be great on courgetti with lentil meatballs (vegan gluten free) too.

Many people don't realise that standard parmesan isn't even vegetarian. To make it, they use animal rennet rendering it not safe for veggies. As for vegans, obviously with the milk it won't be vegan at all.

However, veggies and vegans don't have to miss out. My cashew parmesan packs a savoury flavour punch to liven up meals.

I've tried store bought vegan parmesan, but I most definitely prefer this version. It doesn't melt at all, but does bring a wonderful savoury flavour to many dishes.

Easy vegan parmesan cheese on spaghetti with aubergine/eggplant meatballs

Ingredients for Vegan Parmesan

You will need:
Cashews
Nutritional yeast flakes (easily found in supermarkets and health food shops)
Onion powder (in the spice aisle)
Garlic powder (in the spice aisle)
Salt
Ground turmeric (optional, but adds colour)

What is Nutritional Yeast?

Nutritional yeast is made of flakes of dried inactive yeast that looks rather like fish food. However, it's really good for you. The vegan condiment has a cheesy flavour and is full of B vitamins, folic acid, zinc and B12.

It's actually very tasty and I love using it on soups, stews, casseroles and salads. You just sprinkle it onto hot of cold food and enjoy. It's best not to heat it too much to preserve the health benefits, so just add it at the end.

Substitutions for vegan parmesan

• No cashews? Try it with almonds,
• No blender or food processor? Use almond meal (ground almonds) and stir in the other ingredients well.
• I'd recommend using the nutritional yeast, as omitting it that will affect the cheesy flavour
• You can leave out the ground turmeric. I like to use it for colour and extra health benefits, but your cashew parmesan will taste fine without it.

How to make vegan parmesan

1: Add cashews, nutritional yeast, onion powder, garlic powder, turmeric and salt to a blender or food processor

2: Whiz all ingredients

3: blitz until it forms a fine crumb - and it's ready!

How to use vegan cashew parmesan cheese

I always have a batch of this crumbly cashew parmesan in the fridge and use it in many ways, including:

vegan caesar salad (I eat this at least once a week!)
Sprinkled on popcorn
In pesto (try my pea pesto)
pasta, soups or stews
vegan beet pizza
vegan eggplant meatballs

Get the Vegan Parmesan Cheese Recipe

Did you make this recipe? Please let me know how it turned out for you!
Leave a comment and star rating below and share a picture on Instagram, Twitter or Facebook with the hashtag #veggiedesserts.

📖 Recipe

Easy Cheesy Vegan Parmesan

Kate Hackworthy | Veggie Desserts

You only need 6 ingredients and 5 minutes to whiz up this delicious vegan parmesan cheese. It's delicious sprinkled on pasta, pizza, popcorn, salad and more. 

5 from 6 votes

Print Recipe Pin Recipe

Cook ModePrevent your screen from going dark

SaveSaved!

Prep Time 5 minutes mins

Cook Time 0 minutes mins

Total Time 5 minutes mins

Course Dips and Spreads

Cuisine American, Italian

Servings 20

Calories 24 kcal

Ingredients

 

• ⅔ cup (75g) raw unsalted cashews
• 2 tablespoon nutritional yeast
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• ⅛ teaspoon ground turmeric

Instructions

 

• Add all ingredients to a food processor or blender. Process until it forms a fine crumb, but take care not to overprocess or it will turn creamy.
• Store in a jar in the fridge for up to 1 month.

Nutrition

Calories: 24kcalCarbohydrates: 1gProtein: 1gFat: 1gSodium: 29mgPotassium: 39mgCalcium: 1mgIron: 0.3mg

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.