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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!
Author
Minimalist Baker
Print
4.94
from
347
votes
Prep Time
5
minutes
minutes
Total Time
5
minutes
minutes
Servings
16
(1-Tbsp servings)
Course
Cheese, Vegan
Cuisine
Gluten-Free, Vegan
Freezer Friendly
3 months
Does it keep?
3-4 Weeks
Ingredients
3/4
cup
raw cashews
3
Tbsp
nutritional yeast
3/4
tsp
sea salt
1/4
tsp
garlic powder
US Customary
-
Metric
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