Quick Vegan Parmesan Cheese (5 Minutes)

This vegan Parmesan cheese is a 5-minute, 4-ingredient wonder that brings a savoury, cheesy finish to pasta, salads, and soups.

It’s made from raw cashews, nutritional yeast, garlic powder, and salt, blitzed into fine, crumbly flakes that taste remarkably like the real thing.

Why This Vegan Parmesan Works

I keep a jar of this in my fridge at all times. It’s the simplest way to add a salty, umami punch to almost any dish.

The nutritional yeast brings that unmistakable cheesy depth, while the cashews give it a buttery crumble. A pinch of garlic powder and salt balance everything out without any weird aftertaste.

Ingredients

• 1 cup raw cashews: use unsalted, unroasted cashews for the cleanest flavour
• ¼ cup nutritional yeast: this is what creates the cheese-like, savoury note
• ½ tsp garlic powder: optional, but highly recommended for extra depth
• ½ tsp salt: fine sea salt or kosher salt works well

Variations / Substitutions

• Make it nut-free: use raw sunflower seeds or pumpkin seeds instead of cashews
• Add a smoky note: add ¼ tsp smoked paprika for a bacon-y undertone
• Add a bit of heat: stir in a pinch of cayenne or chilli flakes after blending
• Herby version: blend in 1 tsp dried oregano or Italian seasoning

If you love this, try our Vegan Basil Pesto.

How to Make Vegan Parmesan Cheese

Step 1: Blend the Cashew Mixture

Combine 1 cup raw cashews, ¼ cup nutritional yeast, ½ teaspoon garlic powder, and ½ teaspoon salt in a food processor. Pulse for about 30 seconds, until the mixture resembles fine crumbs.

Step 2: Sprinkle and Enjoy

Scrape the mixture into an airtight jar. Use it immediately to top hot pasta, roasted vegetables, or popcorn, or store it in the fridge for up to 2 weeks.

Tips for the Best Vegan Parmesan

• Pulse, don’t blend. Over-processing quickly turns the mixture into a sticky paste. Stop when it looks like coarse sand.
• Use raw, unsalted cashews. Roasted or salted cashews will change the flavour and make the final result too salty or oily.
• Let it rest for a day. The flavour melds and deepens overnight in the fridge.

Scale the recipe to your needs:

Batch size	Cashews	Nutritional yeast	Garlic powder	Salt
1x batch (1 cup)	1 cup	¼ cup	½ tsp	½ tsp
2x batch (2 cups)	2 cups	½ cup	1 tsp	1 tsp
.5x batch (½ cup)	½ cup	2 tbsp	¼ tsp	¼ tsp

Storing Leftover Vegan Parmesan

Store in an airtight jar in the refrigerator for up to 2 weeks. The cheese stays crumbly and fresh without any extra steps.

What to Use This Vegan Parmesan On

This vegan Parmesan is perfect on a bowl of marinara spaghetti, sprinkled over a mushroom risotto, or tossed with buttered popcorn. Try it on roasted broccoli or a simple green salad for an instant savoury lift.

Frequently Asked Questions

Can I use roasted cashews?

Yes, but raw cashews give a cleaner, more neutral flavour. Roasted nuts will make the Parmesan taste slightly nuttier and may affect the texture if they contain added oil.

Can I freeze it?

You can freeze it in an airtight container for up to 3 months, but the texture may become slightly softer. Thaw in the fridge before using.

Does this vegan Parmesan melt?

No, this is a cold topping, not a meltable cheese. It’s meant to be sprinkled over hot food where it adds a cheesy, crumbly texture.