Super easy homemade staple. Make some vegan Parmesan now! Perfect for pasta, pizza, risotto and so much more! Keeps fresh for a long time.
Some people make vegan parmesan with almonds or nut mixes, but I use simply raw cashews. I like it that way the most. It’s a super basic recipe, which does not even require to heat up the oven. It is so simple, you’ve got no excuses not to try it. I always, always, always have a batch of homemade vegan parmesan in my pantry, because I love to sprinkle it over risotto, spaghetti, lasagna or really any pasta dish.
Alternative: Almond Parmesan
If you’re more into almonds, also check out my Almigiano (Vegan Almond Parmesan) recipe. It’s just as easy to make and it’s great if want to change things up!
- 1 cup raw, unsalted cashews
- 1 tablespoon nutritional yeast
- 1/2 teaspoon salt
- Put all the ingredients in a food processor and pulse until fine.
- Ready to use!
It is best to store the vegan parmesan in an airtight container, it will last a long time this way. I've never had any problems with it going bad or something like that!
Did you make this vegan Parmesan? Tag @elephantasticvegan on instagram and use the hashtag #elephantasticvegan. Don’t forget to subscribe to the Elephantastic Vegan Newsletter to see Reader Remake Features!