How To Make Vegan Parmesan Cheese
Easy, 4-ingredient vegan parmesan cheese that’s perfect on top of pastas, pizza, and anywhere you’d usually use parmesan cheese! Print SAVE SAVED
from votes Prep Time 5 minutes Total Time 5 minutes Servings 16 (1-Tbsp servings)Course Cheese, VeganCuisine Gluten-Free, VeganFreezer Friendly 3 monthsDoes it keep? 3-4 Weeks
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Ingredients
US Customary – Metric3/4 cup raw cashews3 Tbsp nutritional yeast3/4 tsp sea salt1/4 tsp garlic powder
Instructions
Add all ingredients to a food processor and mix/pulse until a fine meal is achieved. Store in the refrigerator to keep fresh. Lasts for several weeks.I love vegan parmesan on top of chilaquiles, vegan pizza, breadsticks, pastas and gratins. It’s also a great addition to vegan meatballs and can be converted into mexican cheese 3 ways!
Video
Notes
*This is not my original recipe, but one I learned from other vegan bloggers and have adapted for my own use!
*Nutrition information is a rough estimate.
*Recipe (as originally written) makes ~1 cup.
Nutrition (1 of 16 servings)
Serving: 1 tablespoon Calories: 44 Carbohydrates: 3 g Protein: 1.8 g Fat: 3 g Saturated Fat: 0.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 92 mg Fiber: 0.7 g
Below are some of my recipes which use Vegan Parmesan Cheese:
Vegan Pesto Parmesan Breadsticks // My Favorite Vegan Pizza // Vegan Zucchini Gratin // The Best Vegan GF Mac’n Cheese // Vegan Eggplant Parmesan // Simple Vegan Meatballs // Vegan Green Chili Mac’n Cheese // Vegan Caramelized Onion Mac’n Cheese // Creamy Mushroom & Asparagus Pasta // Sun-Dried Tomato & Basil Arancini // Mushroom & Leak Risotto // Pea Pesto Pasta with Sun-Dried Tomatoes & Arugula