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Vegan Cashew Parmesan Cheese

A quick, four-ingredient vegan parmesan made from raw cashews and nutritional yeast, ready in about 5 minutes with no cooking required.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 8
Course: Side Dish
Cuisine: American
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup raw cashews
  • 3-4 tbsp nutritional yeast
  • 1/2 tsp garlic powder
  • 1/2 tsp salt to tatste

Equipment

  • Food processor or high-powered blender
  • Airtight storage jar
  • Rubber spatula

Method
 

  1. Add cashews, nutritional yeast, garlic powder, and salt to a food processor.
  2. Pulse in short bursts, 5-10 pulses at a time, scraping down the sides between pulses.
  3. Check texture, aiming for a coarse, breadcrumb-like consistency, not a paste.
  4. Taste and adjust salt, garlic powder, or nutritional yeast as needed, then pulse briefly to combine.
  5. Transfer to an airtight jar and store in the refrigerator.

Notes

  • Use raw, unsalted cashews for the most accurate flavor and texture.
  • Pulse rather than continuously blend to avoid turning this into cashew butter.
  • Toasting the cashews first (then cooling completely) adds a deeper, roasted flavor if desired.
  • For nut-free: substitute raw sunflower seeds for the cashews.
  • Keeps in the fridge up to 3 weeks, or freeze for up to 3 months.