Vegan Parmesan

Vegan Parmesan

I don’t know about you, but Parmesan cheese really adds a certain something to pasta and roasted vegetables. But have you seen how much pre-made vegan Parmesan costs at the store? It’s upwards of $5 for a tiny 4 ounce jar! Bananas, I say! So I set out to make my own for much cheaper. The most expensive ingredient is the cashews, but I still kept it under $5 for over 2 cups of parm.

This recipe is pretty fool-proof and can be adjusted to your tastes. If you don’t use a lot of parm, cut the recipe in half. If you like pesto, make the full batch and I’ll show you how to make vegan pesto soon!

Vegan Parmesan

How to make vegan Parmesan (cheese)
Prep Time 5 mins
Cook Time 0 mins


  • blender or food processor


  • 2 cups raw cashews pieces or whole
  • 1/2 cup nutrtional yeast
  • 1 tsp salt or more, depending on your taste
  • 1 tsp garlic powder optional


  • Add all ingredients to a food processor or blender. Process/blend until you get your preferred texture. I like little bits of crunch but you can process until you have a fine powder.
  • Adjust flavor as needed. Add more salt, or nutritional yeast for a more “cheesy” flavor.
  • Store in an airtight container in the refrigerator.


Use like you would regular Parmesan. Top your pizza, sprinkle on roasted vegetables or pasta, or use to make vegan pesto!

Feeling fancy?

I got a recipe from Minimalist Baker for a vegan Parmesan cheese without nutritional yeast. MB gets extra-fancy by adding dried basil, oregano, and red pepper flakes to her recipe. She suggests blending until you get a finer dust so it melts into dishes. I rather like the grainy, bitty texture of Parmesan so I leave more “bits” unprocessed. Sometimes I add almonds toward the end of blending so I get more of those crunchy bits. But it’s good to know how to achieve both results.