Vegan Parmesan Cheese enhances so many dishes. There are only four ingredients and it only takes about 5 mins. Sprinkle it on pasta, soups, salads and more.
How to Make Vegan Parmesan Cheese is a talent that can be yours in minutes. It enhances so many dishes as I am sure you can remember how regular parmesan cheese did in the old days. This recipe is so simple yet so useful.
There are only four ingredients and is complete in about 5 minutes. You can sprinkle it on, at least, pasta and soups. I love sprinkling quite a lot of it into my salads.
That sounds good! I have to have a salad tomorrow.
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Go ahead and double or triple the recipe if you like. It freezes so well you can freeze a larger quantity and take out a quarter of a cup at a time. It’ll be ready to go immediately.
Just today I sprinkled some in my chickpea wrap. It really added a delicious extra flavor and texture.
You’ll find you can go through it vegan parmesan cheese very quickly. Thank goodness it’s so simple to make.
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My niece was over last week and made a batch with walnuts. That was a bit of a stronger flavor but it certainly has it’s place. I’m thinking chili.
Chili with parmesan on top is always a good thing. How about on avocado and Two Bean Camp Chili? So so good!
Cashews are traditional though as they come closer to dairy parmesan cheese in flavor. Nutritional yeast and other spices are balanced just right. You’ll be glad you made a batch.
I would love to hear how you would use vegan parmesan cheese. Leave a comment below so I can make notes. You aren’t really supposed to eat it off a spoon but it’s okay with me.
How to Make Vegan Parmesan Cheese
Ingredients
- 1 cup cashews raw
- 1/4 cup nutritional yeast
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon sea salt
Instructions
- Add all of the ingredients to a food processor.
- Pulse until a fine crumb mixture forms. Literally seconds.
- Use in just about any savory dish you can think of.
Nutrition
Keep in the refrigerator for about a month or keep in the freezer in a freezer container for up to 12 months.
Hey! Here are a couple more recipes that love to use vegan parmesan cheese.
The Best Creamy Mushroom Soup and Fantastic Stuffed Mushrooms!
Now just to remind you of a great pantry addition.
Ginny McMeans says
January 24, 2019 at 8:41 pmStay tuned Mireille. I have a nut-free vegan parmesan coming out soon!
Chef Mireille says
January 24, 2019 at 6:39 pmSadly, I have nut allergies so can’t try this version myself. However, it’s great that you came up with a Vegan version and I would definitely try these for my Vegan friends- Must be so great to add into salads!
Jillian says
January 24, 2019 at 6:35 pmMy kids eat parmesan cheese by the spoonful so I’m glad to have found this quick and simple recipe!
Luci says
January 24, 2019 at 6:31 pmI’ve never heard of a vegan parmesan. This is really easy to make, will have to try.
Sharon says
January 24, 2019 at 5:55 pmWhat a great recipe for making your own vegan parmesan. Great for when I have vegan guests over and want to serve them something delicious!