Easy Vegan Parmesan

Nutty, buttery salty and slighty cheezy this easy 5 ingredient vegan parmesan can be whipped up in minutes and stores for weeks. We use this to top our homemade pizza, pastas, salads, it can be used in breading for tofu or cauliflower, sprinkled over top of a macaroni bake or Sheppard’s pie… the list truly goes on.


My easy vegan parmesan uses a combination of walnuts and cashews as the base. Of course, you could always use a full cashew base, or all walnuts if you that’s what you have on hand.   I must say though, I love the combination of buttery nutty walnuts combined with the neutral cashews and  umami-cheesy flavour of nutritional yeast.  Now, lets be honest we aren’t fooling vegan cheeze nay-sayers that this is identical to parmesan, but its close!

Vegan Parm

Easy Vegan Parmesan

  • Servings: Makes 3/4 cup
  • Difficulty: easy
  • Print

  • 3/4 cup raw cashews
  • 1/4 cup raw walnuts
  • 3/4 tsp salt
  • 1/4 cup nutritional yeast
  • 1/8 tsp garlic powder


  1. Place all ingredients in a food processor
  2. Pulse until nuts resemble a fine crumble, about 10-15 seconds (think pre-grated parmesan crumbles)
  3. Serve or store in an airtight container in the fridge for up to a month

Easy Vegan Parmesan Cheese


2 thoughts on “Easy Vegan Parmesan”

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