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–+ servings
vegan parmesan being sprinkled out of container onto marble background.
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5 stars (7 ratings)

Vegan Parmesan Cheese - 3 Ways

Vegan Parmesan Cheese is a staple you're going to want to keep in your fridge and sprinkle on everything! 3 ways to make it with a nut free option. Ridiculously easy!
Prep Time5 minutes
Total Time5 minutes
Course: Side Dish
Cuisine: American, Italian
Servings: 16 servings
Calories: 48kcal
Author: Nora Taylor

Ingredients

  • 1 cup raw cashews, walnuts or pepitas
  • 1/3 cup nutritional yeast
  • 1 teaspoon salt
US Customary - Metric

Instructions

  • Add all ingredients to a food processor, and pulse until a crumbly consistency is reached. Don't pulse for too long or it will turn into a paste.
  • Store vegan parmesan cheese in the refrigerator for several weeks; it lasts quite a long time. Use it on pizza, pasta, tofu scramble, roasted vegetables and anywhere else you like.

Notes

  1. This also works with raw slivered almonds, sunflower seeds or even hemp seeds. Or try a mixture of nuts/seeds. 
  2. Calories are an estimate only for about 1 tablespoon parmesan cheese.
  3. For even more flavor, you can add 1/2 teaspoon garlic powder. 

Nutrition

Serving: 1serving | Calories: 48kcal | Carbohydrates: 3g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 146mg | Potassium: 72mg | Fiber: 1g | Sugar: 1g | Calcium: 3mg | Iron: 1mg