This vegan Parmesan cheese is delectable, super easy to make, it lasts a long time and it’s cheaper than traditional Parmesan, in addition, it’s healthier and it’s gluten and dairy-free, so everybody can eat this wonderful cheese.
You only need 4 ingredients to prepare it (yes, only 4!): cashews, brewer’s or nutritional yeast, fine sea salt and garlic powder. I always use unsalted nuts because they are healthier, but you can also use salted cashews and you won’t need to add salt. You can use brewer’s or nutritional yeast, it tastes quite similar, but nutritional yeast is gluten-free.
This cheese doesn’t melt as the real Parmesan, but it’s perfect for many recipes like pesto. You can also use it as grated cheese with your pastas, appetizers or whatever.
I recommend you to use a food processor or a grinder to make this recipe, you only need to grind the cashews and mix them with the rest of the ingredients. You can try to make it with a blender too.
If you can’t find cashews, you can use other nuts. Use unsalted and skinless nuts if possible. The other ingredients are necessary to get the cheese flavor.
I’ve been addicted to cheese for many years, I’m serious! It was so difficult for me to stop eating cheese. I’m a vegan now, so I never eat it and I hardly ever miss it, but sometimes I do and I eat any vegan alternative. I prefer to make my own vegan cheese because it’s cheaper and healthier and I can avoid preservatives and additives.
If you like cheese and you are vegan or you want to eat a healthier alternative, you need to try this recipe, and you can’t miss our vegan cheese recipe, it’s the perfect dip, you can eat it with tortilla chips, crudités or even you can use it as a cheese sauce to make pastas, pizzas and so many recipes.
I keep the vegan Parmesan cheese in a glass jar at room temperature. It lasts a long time because all the ingredients are dry. You can prepare this gorgeous cheese in less than 5 minutes and you can use it in so many recipes. I love it so much, I could even eat it with a spoon!
Vegan Parmesan Cheese
- Prep Time: 5 mins
- Total Time: 5 mins
- Yield: 16 tbsp 1x
- Category: How-to
- Cuisine: Vegan, Gluten Free
This vegan Parmesan cheese is healthier than the traditional version. It’s ready in less than 5 minutes and you only need 4 ingredients to make it.
Ingredients
- 1 cup raw, unsalted cashews (150 g)
- 4 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp salt
Instructions
- Add all the ingredients to a food processor or a powerful blender and blend until well mixed.
- Keep leftovers in the fridge for several weeks.
Notes
- You can also use other nuts like walnuts or almonds, although I prefer to use cashews because they have a neutral flavor.
Nutrition
- Serving Size: 1 tsp
- Calories: 26
- Sodium: 56 mg
- Fat: 2 g
- Carbohydrates: 1.7 g
- Protein: 0.9 g
Brewer’s yeast and nooch are not the same thing!!!!!! Brewers yeast tastes HEAVILY like yeast but nooch is light and cheesey naturally. Nooch comes from molasses. Brewers yeast is made for making beer. You really need to edit this recipe or people are going to end up with a disgusting mess that they won’t use.
Hi Loreena! They’re not the same, but you can use both. I actually use brewers yeast most of the time because it’s easier to find in my area. As long as you use the unbitter kind, it’s okay 🙂 We also run a Spanish blog and most of our Spanish readers use it and they love this recipe. Have a nice day!
Very simple and quick. Better than I expected.
★★★★★
Hi Rod! Thanks a lot 🙂
Recipe is so easy to make. I had to try it when my husband couldn’t find vegan Parmesan cheese at the grocery store.
I added it to a Creamy Vegan gnocchi. Hubby and I loved how our Creamy gnocchi turned out with the addition of this substitute Parmesan cheese.
★★★★★
Hi! Sounds so good 🙂 I’m glad you liked it!
What is the best way to store it? In cupboard or fridge?
Hi Dana! Both are okay, but I prefer to keep it in the fridge 🙂
Super easy and just as good, if not better than the processed parmesan I the fridge section. LOVE!
★★★★★
Hi Haleigh! Thank you so much 🙂
My daughter is Vegan so I made this recipe for her. It is so good that I prefer it to real parmesan cheese . I do like to toast the cashews as it gives it a nice flavour.
★★★★★
Hi Shirley! So glad your daughter enjoyed the cheese 🙂 Have a nice day!
A huge success, so much so that my non-vegan husband has stopped using real Parmesan for pasta etc. A great source of B12 also. Thanks for the recipe.
Hi Nicola! So glad to hear that 🙂 You’re so welcome!
I think i blended it too much, came out more like a cashew butter? Still tasted great but mine is not the consistency of parmesan. I may use it as a spread for garlic bread instead!
Hi Rebecca! Yes, if you over-blend it, you’ll get a paste, like a nut butter. Hope you enjoy it!
This! It took my spaghetti casserole to a whole ‘nother level. THANKYOU!!!
★★★★★
Hi Carol! You’re so welcome 🙂
You don’t mention if you use raw or dry roasted cashews. Tough to find unsalted dry roasted, so I’m guessing raw. Thanks!
Hi Gary! I use raw unsalted cashews, but any type of cashews will do. Add more or less salt if needed 🙂
I LOVE this parmesan cheese recipe! It tastes so much like the real thing…only better. And I had no idea what nutritional yeast was and can’t believe I’ve been missing out on this super healthy gem!
★★★★★
Hi Annie! Thanks a lot 🙂 Nutritional yeast is AMAZING!
Is there a noticable difference in the taste if you use Brewers Yeast instead of Nutritional? i had read online that i could substitute Brewers yeast where nutritional yeast is recommended but that id need to use twice as much.Since it costs 1/3rd what nutritional did…i was ok with that.I see you dont suggest xtra with brewers.
Hi Danny! No, I use the same amount. You could try another brand of brewers yeast or just add more. Nutritional yeast has a better taste, but brewers yeast is also okay and way much cheaper, at least in my area. Have a nice day!
Nutritional yeast tastes so cheesy! I would use that…you don’t need that much!
Hi Annie! Yes, you’re right and nutritional yeast tastes much better!