Vegan Parmesan Cheese
This is the best vegan Parmesan cheese recipe ever. It uses simple pantry staples and takes no more than five minutes to give you a salty, bright, perfectly cheese-like, dairy-free topping!
Servings: 16 servings
Calories: 50kcal
Equipment
Ingredients
- 1 cup raw cashews unsalted
- 3 tablespoon nutritional yeast
- ½ teaspoon garlic powder
- ½ tsp onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- In a food processor or high-speed blender, add the cashews), nutritional yeast, garlic powder, onion powder (if using), salt, and black pepper. Pulse until you achieve a fine, crumbly texture resembling grated parmesan.
- Taste the mixture and adjust the seasoning. You can add more nutritional yeast for a cheesier flavor or additional salt for more seasoning.
- Transfer the vegan parmesan to an airtight container. Store it in the fridge for up to 3-4 weeks.
Notes
Tips for Making Vegan Parmesan Cheese
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- Add a pinch of smoked paprika or dried herbs like oregano for a savory flavor.
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- Throw in some lemon zest for a zingy kick. It'll also brighten the mixture.
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- Don't pulse the ingredients too long, or you'll end up with cashew butter!
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- You can leave onion powder out if you're not a fan. It adds an excellent flavor depth, but the cheese will still be delicious without it.
- Fridge: Transfer the vegan parmesan to an airtight container and store it in the fridge for 3-4 weeks.
- Freezer: You can also freeze this recipe for up to 3 months. Just mix everything well before sprinkling it on your favorite meals.
Nutrition
Calories: 50kcal | Carbohydrates: 3g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 74mg | Potassium: 84mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 0.2IU | Vitamin C: 0.1mg | Calcium: 3mg | Iron: 1mg