Picture of vegan parmesan cheese

Vegan Parmesan Cheese

This is a great substitute for dairy Parmesan cheese. The nutty texture from the cashews and the cheesy taste of the nutritional yeast make it a perfect topping for anything that uses parmesan cheese.
Prep Time 15 mins
Total Time 15 mins
Servings 16 tbsp


  • Food Processor
  • Jar or other container for storage


  • 3/4 cup raw cashews
  • 3 tbsp nutritional yeast
  • 1/2 tsp sea salt
  • 1/4 tsp garlic powder


  • Place all the ingredients in a food processor.
  • Pulse until desired consistency is reached. Be careful not to over pulse or you will end up with cashew butter.
  • Store in the refrigerator in an airtight container.


The cheese will keep in the refrigerator for about 3 weeks.
Tried this recipe?Let us know how it was!