fbpx Print
Square photo of a jar of parmesan cheese

Vegan Parmesan Cheese

  • Author: Iosune
  • Prep: 5 mins
  • Total: 5 mins
  • 16 tbsp 1x
  • How to, Gluten-Free
  • Italian
  • Vegan

Servings 16 tbsp 1x

Scale Tap or hover over number to scale servings

Vegan Parmesan cheese, flavorful and cheesy. It’s delicious, ready in less than 5 minutes and you only need 4 ingredients. Wonderfully good!


  • 1 cup raw, unsalted cashews (150 g)
  • 4 tbsp nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp salt


  1. Add all the ingredients to a food processor or a powerful blender and pulse until well mixed.
  2. Use your vegan Parmesan cheese to make vegan pesto, sprinkle it over a plate of broccoli pasta or a vegan pizza, or simply add it to all your favorite dishes.
  3. Keep the leftovers in a sealed container in the refrigerator for several weeks.


  • You could also use roasted nuts, but I think this recipe tastes better when it’s made with raw nuts.
  • Add any spices, herbs, or ingredients you’d like, like onion powder or pumpkin seeds.
  • I’ve seen some people use walnuts or almonds, but I’ve never tried it myself.
  • If you suffer from any nut allergies and would like a nut-free version of this vegan Parmesan cheese recipe, you could maybe use hemp hearts or raw sunflower seeds as substitutions for cashews, but I’ve never made it this way.
  • Soaking the cashews is not necessary, but feel free to do it.
  • Be careful not to over-blend the mixture or you’ll get a creamy texture, kind of like cashew butter.


  • Serving Size: 1 tbsp (of 16)
  • Calories: 63
  • Sugar: 0.7 g
  • Sodium: 149 mg
  • Fat: 4.2 g
  • Saturated Fat: 0.7 g
  • Carbohydrates: 4.1 g
  • Fiber: 1 g
  • Protein: 2.7 g