Before I went vegan, parmesan cheese was always good to have around. It was great flavor enhancer and could pump up so many dishes with just a sprinkle or two. Want to know how to make vegan parmesan cheese?
This recipe is so awesome, you will be surprised at how quick and simple it is. Not only is it easy, it will bring the spunk back to many foods that were just boring before you found this recipe! 😉
I put this vegan parmesan cheese on-top of salads, soups, spaghetti, pizza, garlic bread, or anything I want to add an amazing POP of flavor to.
Products I use in this Recipe
The following list provides products that I use to prepare this recipe at home. This list contains affiliate links. If you click through and make a purchase, I may receive a commission, at no additional cost to you. Some of the prices are great bargains while others are not. I share these links with you so you to help you choose products that you might be unfamiliar with. Shop around because most of these products are available at Walmart or your local health food store. See my disclosure for details on affiliate links.
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- Nutritional yeast is the key to this recipe. If you have a Winco near by, they have a great price on bulk nutritional yeast. Otherwise, online offers a good deal for large orders.
- Raw Cashews are usually very expensive at natural food stores but you can get a great deal online if you buy in bulk. With lots of cashews you can make all these other cashew recipes, yum!
- I generally make these in my Cuisinart Food Processor or Vita-Mix and then store it in the small shaker with the fine lid from my Magic Bullet.
Store in the refrigerator to keep it fresh. It should last 6-8 weeks.
Even my cat thinks it’s real cheese! He is trying to sneak up on it so I won’t see him.
YUP, it was that easy!! Store in the refrigerator to keep it fresh. It should last 6-8 weeks. 
Prep Time
15 Minutes
Servings
Prep Time
15 Minutes
Servings
I love it! Very simple to make and tastes great! Thanks so much!
I tried this recipe and it didn’t not turn out like a dry shaker cheese. It was wet and turned into a moist ball of cheese. What did I do wrong?
Hi Gillian,
This brings up something that maybe I should have put in this post. As you know you can make butter out of nuts, peanut-butter, almond-butter and cashew-butter. Cashews are a softer nut than peanuts and almonds and their moisture is released much quicker. When blending this go slowly and only blend until the nuts are broken down into a powder. I would also suggest pulsing once they are in small pieces. I started out making these in a magic bullet but now can make them in a blender as well. I hope this helps and you find success!
Thanks so much Kristy!