This Vegan Parmesan Cheese is a game-changer for anyone seeking a dairy-free alternative that’s rich, nutty, and irresistibly savory.
Made with just a handful of wholesome ingredients, it delivers a satisfyingly crumbly texture and a burst of umami flavor in every sprinkle.
Perfect for pasta, salads, or roasted veggies, it’s ready in just 5 minutes, making it a quick and versatile pantry staple.
The blend of cashews, nutritional yeast, and garlic powder creates a creamy yet granular consistency that mimics traditional Parmesan beautifully.
Its golden hue and aromatic profile will elevate even the simplest dishes, proving that plant-based eating can be both indulgent and effortless. Once you try it, you’ll wonder how you ever lived without it!
Ingredients for Vegan Parmesan Cheese
- ½ cup raw cashews (soak for 2 hours if not using a high-speed blender for a smoother texture)
- 2 tablespoons nutritional yeast (adds a cheesy, umami flavor)
- ½ teaspoon sea salt (adjust to taste)
- ½ teaspoon lemon zest (freshly grated for the best flavor)
Step-by-Step Instructions
- Place the raw cashews, nutritional yeast, sea salt, and lemon zest into a small food processor.
- Pulse the mixture until it resembles a coarse meal and has a soft, crumbly texture. Be careful not to over-process, as it can turn into a paste.
- Transfer the mixture to an airtight container and store it in the fridge for up to 5 days. For longer storage, freeze it in a freezer-safe container.
Perfect Pairings: Sauce and Topping Ideas
This Vegan Parmesan Cheese is incredibly versatile! Sprinkle it over pasta dishes like spaghetti aglio e olio or creamy vegan Alfredo. It’s also a fantastic topping for pizza, adding a cheesy, nutty flavor. Try it on roasted vegetables like broccoli or cauliflower for an extra layer of deliciousness.
Storage Secrets: Keeping It Fresh
Store your Vegan Parmesan Cheese in an airtight container in the fridge for up to 5 days. If you want to keep it longer, freeze it in a freezer-safe bag or container for up to 3 months. No need to thaw—just sprinkle it directly onto your dish!
Quick Swaps: Recipe Variations
Don’t have cashews? Try using almonds or sunflower seeds for a similar texture. For a tangier flavor, add an extra teaspoon of lemon zest or a splash of lemon juice. If you’re out of nutritional yeast, a pinch of garlic powder can add a savory kick.
Time-Saving Tips for Busy Cooks
Double the batch and freeze half for later—this way, you’ll always have Vegan Parmesan on hand. If you’re short on time, skip the food processor and use a high-speed blender for quicker results. Pre-measure your ingredients the night before to make prep even faster!
Equipment Guidance: Tools You’ll Need
A small food processor works best for this recipe, but a high-speed blender can also do the job. If you don’t have either, try using a mortar and pestle for a more hands-on approach. Just make sure to grind the cashews finely for the perfect crumbly texture.
Vegan Parmesan Cheese
Equipment
- small food processor
Ingredients
- ½ cup raw cashews
- 2 tablespoons nutritional yeast
- ½ teaspoon sea salt
- ½ teaspoon lemon zest
Instructions
- Place the cashews, nutritional yeast, salt, and lemon zest in a small food processor.
- Pulse until the mixture resembles a coarse meal and has a soft, crumbly texture.
- Store in the fridge for up to 5 days, freeze after that.