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Wednesday, August 4, 2021

Easy Vegan Parmesan "Cheese"

Food, Plate, Spaghetti, Pasta, Dish

I'm excited about this easy 4 ingredient plant-based vegan Parmesan "cheese".  It's delicious and has the look and texture of the real thing. 

Great for anyone who is vegan, dairy-free, kosher or if you are looking to cut down on sources of unwanted animal fat.

I whipped up a batch in my food processor using the metal blade in just 2 minutes- literally. And it made enough to keep for at least a month of using to enhance a variety of foods!

Pasta with vegan cheese

I sprinkled some on plain penne pasta and really loved it too. 

A Great Vegan or Dairy-Free Topping 
It also makes a tasty topping for a baked potato, popcorn, steamed vegetables, tomato soup, corn on cob, and whatever you like. However, don't expect it to melt like regular cheese.

This is perfect to put into a little container and take it with you to a restaurant to have your own "parmesan" for pasta or vegetables. 

I find that when I eat out, I can often find something to eat but miss out on the dressings and condiments that are not usually vegan. I've learned to bring my own. Actually, I started when I was on Weight Watchers because I wanted to avoid the high fat caloric dressings in restaurants.

Cashew, Nuts, Food, Healthy, Snack, Raw

1 cup of raw cashews
1/4 cup of nutritional yeast
1 tablespoon of garlic powder 
optional: 1 teaspoon of salt

Place ingredients in the food processor using the metal blade. Pulse on and off until you reach the desired consistency. Pour into a small bowl to serve and store in a container in the refrigerator.  Do not over process or it will make a cashew butter.

1. This can be frozen for up to 3 months
2. For longest shelf life- Keep refrigerated 
3. Do not soak the cashews

Shared on Weekend Cooking at The Intrepid Reader and Baker where anyone can join in and share a food related blogpost.


  1. Love cashews and nutritional yeast...they are for sure nice as the pasta toppings.

  2. This sounds so good. I eat a lot of nuts for protein and I never get dressings at restaurants. Thanks for the recipe!

  3. This is brilliant! I'm not vegan, but we have friends who are. Making this for them next time we have them over! :-)

  4. What a great tip for making “Parmesan.”

  5. Judee,it is Chats from many years back. You might remember me.

    Your blog looks great makes me think I should blog again. hope all is well with you.

    1. Yes, of course I remember you and I am so glad to hear from you. I kind of wondered what happened to you as you stopped blogging but didn't have any closure. I would love to catch up.. my email is vegyid2@yahoo.com is you want to email me. It would be great if you started to blog again.

  6. It looks delicious!!....I would love to try it!!....Abrazotes, Marcela

  7. Friends have been singing the praises of nutritional yeast as a replacement for Parmesan cheese so often lately that I have decided to try it. This recipe was timely. Thanks for that.

  8. Ooooh I love this idea. It looks so quick and easy. Passing this along to my vegan niece.

  9. Cashews are very adaptable aren't they?

  10. Many thanks for this recipe suggestion ...

    All the best Jan

  11. Oh, I'm a big fan of pasta! Yours looks so yummy and bright with the gorgeous tomatoes. And I'd never know the cheese is vegan!

    1. You might know when you taste it.. It's not quite the same but for those of us with a special diet, it's the next best thing. LoL


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