Vegan Cashew Parmesan is one of the super-easy-to-make homemade staples. You’ll only need three ingredients! Make some vegan Parmesan now because it’s perfect for pasta, pizza, risotto and so much more! It keeps for a long time.
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. I’ve added my favorite recipes to sprinkle cashew parmesan on at the end of the post!
The Ingredients for Vegan Parmesan
- cashews (raw, unsalted, unroasted)
- nutritional yeast flakes (adds a cheesy flavor! Nutritional yeast is deactivated yeast and can be bought in the form of powder or flakes – not to confuse with regular yeast for baking!)
How to make Vegan Parmesan
Making vegan Parmesan couldn’t be easier.
Toss all the ingredients in your food processor …
… and pulse until fine. Tada!
Use immediately over pasta, pizza, risotto etc. or store it in an airtight container at room temperature for months!
How to store Vegan Cashew Parmesan
If you’re using raw cashews, nutritional yeast, and salt to make the cashew parmesan (like in this recipe), you can keep the vegan Cashew Parmesan in an airtight jar (I love Weck jars!) at room temperature for months. I’ve actually never had cashew parmesan turn bad.
The 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!
Sprinkle the vegan parmesan over…
- Vegan Spaghetti Bolognese
- Tomato Olive Pasta
- Quick Date-Night Pasta with asparagus
- Fruity & Purple Spaghetti Bolognese
I hope you will enjoy this parmesan as much as I do! Let me know if you give it a try!
Vegan Cashew Parmesan
- 1 cup raw, unsalted cashews
- 2 tablespoons nutritional yeast
- 1/2 teaspoon salt
- Put all the ingredients in a food processor and pulse until fine.
- And it's ready to use! Sprinkle it over pasta, risotto, pizza, etc.!
This post was first published on September 2, 2014. Updated on September 7, 2018.