Easy Vegan Parmesan
Last Updated on May 29, 2023 by Heather Reseck
It’s so easy to make your own vegan parmesan. Just four simple ingredients, five minutes, and you’ll have a nondairy parmesan that tastes better than the stuff in the green shaker.
Place raw cashews, raw walnuts, nutritional yeast flakes, and salt in a food processor or blender.
Pulse until finely ground. Don’t over-process or you’ll end up with nut butter!
Transfer to a small bowl or a shaker bottle.
How to Use Vegan Parmesan
It’s ready to sprinkle on pizza, pasta, roasted vegetables, salad, or anywhere else you want a boost of flavor.
- Use in Zucchini Fritters
- Use in Vegan Quiche
- Sprinkle on Pasta with Basil-Garlic Sauce
Easy Vegan Parmesan
Sprinkle on pizza, pasta, roasted vegetables, and anywhere else you want a boost of flavor.
Servings: 16
Calories: 49kcal
Ingredients
- ½ cup raw cashews or blanched almonds
- ½ cup raw walnuts
- ¼ cup nutritional yeast flakes
- ¾ teaspoon salt
Instructions
- Pulse cashews, walnuts, nutritional yeast, and salt in a food processor or blender until finely ground.
- Transfer to a storage container.
- Refrigerate up to 3 months or freeze up to 6 months.
Notes
Variations:
- Substitute blanched almonds or almond meal for the cashews.
- Add 2 tablespoons of raw pine nuts for a more complex flavor
- Add 5 stemmed dried shiitake mushrooms for more umami. Process the mushrooms into small pieces before adding the nuts.
- Easy Vegan Parmesan with Seeds: Substitute hemp seeds, sunflower seeds, pumpkin seeds, and/or toasted sesame seeds for all or part of the cashews and/or walnuts.
- Don’t overprocess or you will end up with nut butter.
Nutrition
Serving: 1tablespoon | Calories: 49kcal | Carbohydrates: 2g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 110mg | Potassium: 57mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
