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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.

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/stovetop.

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

You’ll need:

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!)

salt

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…

I hope you will enjoy this parmesan as much as I do! Let me know if you give it a try!

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Cheers, Bianca

Vegan Cashew Parmesan Elephantastic Vegan Vegan 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. 3.72 from 7 votes Print Recipe Pin Recipe Prep Time 2 mins Total Time 2 mins Course Basics Cuisine Vegan Servings 1 cup Calories 769 kcal Ingredients US Customary Metric 1x 2x 3x 1 cup raw, unsalted cashews

2 tablespoons nutritional yeast

1/2 teaspoon salt Instructions 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.! Notes Storage: 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! Nutrition Calories: 769 kcal Carbohydrates: 45 g Protein: 31 g Fat: 57 g Saturated Fat: 10 g Sodium: 1178 mg Potassium: 1151 mg Fiber: 8 g Sugar: 7 g Calcium: 48 mg Iron: 9.5 mg Tried this recipe? Mention @elephantasticvegan or tag #elephantasticvegan

This post was first published on September 2, 2014. Updated on September 7, 2018.