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Vegan Parmesan

Vegan Parmesan made with a handful of ingredients in less than five minutes. I always make sure to have some of this savory parmesan on hand to sprinkle on pasta, potatoes, and use as a topping for casseroles.

Cheesy Vegan Parmesan

[easy-tweet tweet=”This Vegan Parmesan is like magic golden vegan fairy dust.” template=”light”]

Cheesy Vegan Parmesan

I actually can’t believe I haven’t shared this recipe with you yet because we kind of put it on everything around here. It’s soooo incredibly simple to make and adds that bit of “je ne sais quoi” to any dish.

What was your one favorite meal as a kid? Mine was hands-down pasta with butter and parmesan cheese. That’s all I ever wanted to eat, it didn’t matter the restaurant, occasion, or who was cooking. If I had a choice in the matter, it would be pasta with butter and parm. I could’ve eaten it for breakfast, lunch, and dinner. I have to say my taste buds have expanded but I still looove the simplicity of fresh pasta with parm. And this Vegan Parmesan is all kinds of wonderful by itself tossed with pasta and some veggies.

Cheesy Vegan Parmesan

The main ingredients in my Vegan Parmesan are cashews (or sunflower seeds), nutritional yeast, dried chopped onion, garlic powder, (optional) herbs, and sea salt. That’s it.

Add all the ingredients to a blender. Pulse, pulse, pulse until you get a fine, “parmesan-y” consistency.

Cheesy Vegan Parmesan

If you make this Vegan Parmesan at home, snap a photo and tag me #CearasKitchen on Instagram or leave your feedback in the comments below. I love hearing from you!

 And sprinkle on everythaaaaang, especially on Cannelloni, fresh from the oven . ⇩⇩⇩  YUM.

Cheesy Vegan Parmesan

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Vegan Parmesan


  • Author: Ceara
  • Yield: 1 cup 1x

Description

Vegan Parmesan made with a handful of ingredients in less than five minutes. I always make sure to have some of this savory parmesan on hand to sprinkle on pasta, potatoes, and use as a topping for casseroles.


Ingredients

Scale

Instructions

  1. Add all the ingredients to a high speed blender (cashews, nutritional yeast, dried onion, 1/2 tablespoon garlic powder, sea salt, and optional herbs).
  2. Pulse 5 – 8 times until the vegan parmesan reaches a fine parmesan consistency (see photo). Taste test and add additional garlic powder (I use the entire tablespoon) and/or sea salt to taste.

Notes

1) Use sunflower seeds for this vegan parmesan to be nut free.
2) Store in the fridge in a covered container for up to a week.

Cheesy Vegan Parmesan Cheesy Vegan Parmesan

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22 Comments

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  2. I made it With cashews my husband loved it he even spread it on his bread, I found it a little strong on the nuts so next time I’m going to try sunflower seeds it’s even healthier all in all we really loved it I lease my husband did and that’s important ha ha

  3. I used walnuts because that’s what we had… It’s delicious!! I’m eating it now on popcorn… Thanks for the great recipe.

    1. Any grocery store should carry the dry onions you probably find it hanging up in the bags in the spice aisle good luck

  4. Good morning . Ms Ceara .
    How do you know ?you just send me this Vagan Parmesan .
    I had macaroni cheese pie and I can sleep Just looking on video I haver to clean this out my system .I love Swiss cheese Just ask myself what substitute I can use instead cheese .and there you answer my Prayer.

  5. Noochy parm is a staple in our house! Sometimes I buy it for convenience, but I prefer the taste of homemade, and your version looks wonderful.

  6. 1) How long does it last (shelflife)?
    2) Store in refrigerator?
    3) Re: Dried chopped onion; ant taste difference between store bought & dried onion from food dehydration?
    Looking forward to making this. Thanks

    1. Hi Dale,

      Store in the fridge in a covered container for up to a week. I’ve only made this recipe with store-bought dried chopped onions. I think it would work with dehydrated onions – I would love to know if you try! 🙂

      Ceara

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