This easy Vegan Parmesan Cheese is one of those recipes you'll want to keep on hand at all times. It's nutty, savory, incredibly versatile, and the recipe requires only three ingredients.
Making this Vegan Parmesan Cheese is quick, and you can make a fresh batch in under 5 minutes! It is ideal for sprinkling over pasta, salads, roasted vegetables, pizza, soups, and more.
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3-Ingredients Vegan Parmesan Cheese
Homemade Vegan Parmesan Cheese is a simple, dairy-free alternative made with raw cashews, nutritional yeast, and a touch of sea salt. The combination creates a naturally cheesy, salty, umami-rich flavor without any dairy.
It has a light, crumbly texture, and it stores well in the refrigerator for weeks. I love making a big batch and sprinkling it on baked pasta, lasagna, steamed or air-fried vegetables, and salads.
I consume dairy products, but it is almost impossible to find vegetarian Parmesan in the nearby grocery stores. So, I prefer making this vegan cheese, and I absolutely love it.
This recipe is perfect for meal prep and an excellent topping for vegan, vegetarian, and egg-free dishes. The best part? You only need a few ingredients and a food processor.
Why You Will Love This Recipe
- Vegan Parmesan Cheese is naturally dairy-free.
- It is perfect for plant-based and vegetarian cooking.
- It makes a versatile topping for pasta, salads, pizza, and more.
- The recipe requires only three ingredients and takes only a few minutes to make.
- No cooking required, and it stores well for several weeks in the refrigerator.
Ingredients and Notes
- Cashews: Use raw, unsalted cashews for the best results when making this homemade Vegan Parmesan Cheese.
- Nutritional Yeast: It adds a delicious umami, nutty, and cheesy flavor.
- Salt: You can use sea salt, Kosher salt, or table salt and add to taste.
How To Make Vegan Parmesan Cheese
- Place the raw cashews, nutritional yeast, and sea salt in a food processor.
- Pulse in short bursts until the mixture becomes a coarse, crumbly meal.
- Stop as soon as it reaches the right consistency.
- Over-blending may turn the cashews into an oily paste.
- Transfer the Vegan Parmesan to an airtight container and refrigerate for up to several weeks.
How To Use Vegan Parmesan Cheese
This Vegan Parmesan Cheese is incredibly versatile and can be used just like traditional grated Parmesan. Sprinkle it generously or lightly, depending on your preference.
Pasta and Noodles: Sprinkle over hot pasta, baked pasta, or vegan mac and cheese for a savory finish.
Salads: Use it as a topping for green salads or pasta salads to add a nutty flavor.
Soups: Add a spoonful of the topping to tomato, lentil, or vegetable soups for extra umami.
Roasted Vegetables: Toss over roasted broccoli, brussels sprouts, zucchini, or potatoes before serving.
Snacks and Bowls: Add to popcorn, avocado toast, or Buddha bowls for a savory and cheesy boost.
Helpful Tips For Vegan Parmesan Cheese
Cashews: Use raw, unsalted cashews for the best, neutral, cheesy base. Roasted or salted cashews can alter the flavor and may make the mixture too salty.
Grinding: Use short pulses instead of continuous blending. Pulsing helps keep the mixture light and crumbly without turning into a paste.
Salt: Nutritional yeast already adds savory flavor, so start with the given amount and increase only if needed.
Variations: For a flavor twist, you can add Italian seasoning, lemon zest, or a pinch of black pepper.
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Vegan Parmesan Cheese
Ingredients
- ½ cup raw cashews
- 2 tablespoon nutritional yeast
- ¼ teaspoon sea salt
Instructions
- Place the raw cashews, nutritional yeast, and sea salt in a food processor. Pulse in short bursts until the mixture becomes a coarse, crumbly meal.
- Stop as soon as it reaches the right consistency. Over-blending may turn the cashews into an oily paste.
- Transfer the Vegan Parmesan to an airtight container and refrigerate for up to several weeks.
Notes
- Cashews: Use raw, unsalted cashews for the best, neutral, cheesy base. Roasted or salted cashews can alter the flavor and may make the mixture too salty.
- Grinding: Use short pulses instead of continuous blending. Pulsing helps keep the mixture light and crumbly without turning into a paste.
- Salt: Nutritional yeast already adds savory flavor, so start with the given amount and increase only if needed.
- Variations: For a flavor twist, you can add Italian seasoning, lemon zest, or a pinch of black pepper.
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