Ceara's Kitchen
  • Recipes
    • All

      Vegan Baked Brie in Puff Pastry (Vegan…

      February 10, 2019

      All

      Double Chocolate Vegan Brownies

      November 25, 2018

      All

      Hearty Vegan Breakfast Tacos

      September 16, 2018

      All

      15-Minute One Pot Hummus Pasta

      August 27, 2018

      All

      Vegan Scrambled Eggs (The Best Tofu Scramble!)

      June 11, 2018

      All

      Creamy Garlic Mushrooms

      May 22, 2018

      All

      Vegan Spaghetti Carbonara

      March 16, 2018

      All

      Vegan Cream of Mushroom Soup

      March 1, 2018

      All

      Addictive and Hot Vegan Cauliflower Wings

      February 3, 2018

      All

      Easy Chickpea Coconut Curry Soup

      January 24, 2018

      All

      Reader Favorite Recipes of 2017!

      December 31, 2017

      All

      Roasted Butternut Squash Alfredo

      November 12, 2017

      All

      Vegan Mozzarella Cheese

      October 24, 2017

      All

      Best Vegan Thanksgiving Recipes

      October 8, 2017

      All

      The Best Fluffy Oil-Free Hummus

      September 27, 2017

    • Sweet Eats
      • Chocolate
      • Cookies
      • Breads
        • Banana Bread
      • Smoothies
    • Savory Eats
      • Mains
        • Pasta
      • Salads
      • Sides
      • Appetizers
      • Soups & Stews
    • Gluten Free
    • Oil Free
    • 20 minutes or less
    • Breakfast
    • Snacks
  • Live Happy
    • Travel
    • WIAW
    • Running
  • Shop
    • Kitchen Appliances
    • Pantry
    • Blogging
      • All Recipes

        Vegan Baked Brie in Puff Pastry (Vegan…

        February 10, 2019

        All Recipes

        Double Chocolate Vegan Brownies

        November 25, 2018

        All Recipes

        Hearty Vegan Breakfast Tacos

        September 16, 2018

        All Recipes

        15-Minute One Pot Hummus Pasta

        August 27, 2018

        All Recipes

        Vegan Scrambled Eggs (The Best Tofu Scramble!)

        June 11, 2018

  • Contact

Ceara's Kitchen

  • Recipes
    • All

      Vegan Baked Brie in Puff Pastry (Vegan…

      February 10, 2019

      All

      Double Chocolate Vegan Brownies

      November 25, 2018

      All

      Hearty Vegan Breakfast Tacos

      September 16, 2018

      All

      15-Minute One Pot Hummus Pasta

      August 27, 2018

      All

      Vegan Scrambled Eggs (The Best Tofu Scramble!)

      June 11, 2018

      All

      Creamy Garlic Mushrooms

      May 22, 2018

      All

      Vegan Spaghetti Carbonara

      March 16, 2018

      All

      Vegan Cream of Mushroom Soup

      March 1, 2018

      All

      Addictive and Hot Vegan Cauliflower Wings

      February 3, 2018

      All

      Easy Chickpea Coconut Curry Soup

      January 24, 2018

      All

      Reader Favorite Recipes of 2017!

      December 31, 2017

      All

      Roasted Butternut Squash Alfredo

      November 12, 2017

      All

      Vegan Mozzarella Cheese

      October 24, 2017

      All

      Best Vegan Thanksgiving Recipes

      October 8, 2017

      All

      The Best Fluffy Oil-Free Hummus

      September 27, 2017

    • Sweet Eats
      • Chocolate
      • Cookies
      • Breads
        • Banana Bread
      • Smoothies
    • Savory Eats
      • Mains
        • Pasta
      • Salads
      • Sides
      • Appetizers
      • Soups & Stews
    • Gluten Free
    • Oil Free
    • 20 minutes or less
    • Breakfast
    • Snacks
  • Live Happy
    • Travel
    • WIAW
    • Running
  • Shop
    • Kitchen Appliances
    • Pantry
    • Blogging
      • All Recipes

        Vegan Baked Brie in Puff Pastry (Vegan…

        February 10, 2019

        All Recipes

        Double Chocolate Vegan Brownies

        November 25, 2018

        All Recipes

        Hearty Vegan Breakfast Tacos

        September 16, 2018

        All Recipes

        15-Minute One Pot Hummus Pasta

        August 27, 2018

        All Recipes

        Vegan Scrambled Eggs (The Best Tofu Scramble!)

        June 11, 2018

  • Contact

Vegan Parmesan

February 27, 2017

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

4.5 from 2 reviews
Vegan Parmesan
 
Print
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.
Author: Ceara
Serves: 1 cup
Ingredients
  • ½ cup raw unsalted cashews, blanched almonds, or sunflower seeds
  • ½ cup nutritional yeast
  • 3 tbsp dried chopped onion
  • ½ - 1 tbsp garlic powder
  • ¾ tsp sea salt
  • ½ tbsp herbes de provence or italian seasoning or basil (optional)
Directions
  1. Add all the ingredients to a high speed blender (cashews, nutritional yeast, dried onion, ½ 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.
3.5.3226

Cheesy Vegan Parmesan Cheesy Vegan Parmesan

Vegan Parmesan was last modified: July 12th, 2017 by Ceara
21 comments
2
Facebook Twitter Google + Pinterest
previous post
Green Vegan Poutine
next post
Ricotta and Spinach Vegan Cannelloni

You may also like

Vegan Baked Brie in Puff Pastry (Vegan...

February 10, 2019

Double Chocolate Vegan Brownies

November 25, 2018

Hearty Vegan Breakfast Tacos

September 16, 2018

15-Minute One Pot Hummus Pasta

August 27, 2018

Vegan Scrambled Eggs (The Best Tofu Scramble!)

June 11, 2018

Creamy Garlic Mushrooms

May 22, 2018

Vegan Spaghetti Carbonara

March 16, 2018

Vegan Cream of Mushroom Soup

March 1, 2018

Healthy Whole Wheat Oatmeal Waffles

February 20, 2018

Addictive and Hot Vegan Cauliflower Wings

February 3, 2018

21 comments

Sharon November 26, 2017 at 7:06 pm

Okay, just wow! 🙂 This is BETTER than parm.

Reply
Francine August 14, 2017 at 10:45 am

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

Reply
Anna June 23, 2017 at 9:28 pm

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

Reply
Abby June 23, 2017 at 10:41 am

Where do you get dried onion?

Reply
Francine August 14, 2017 at 10:49 am

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

Reply
Stefan Doll April 5, 2017 at 6:06 am

Really Awesome Online Free Tricks For Us Cearas

Reply
Loreen M.Dixon April 2, 2017 at 7:19 am

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.

Reply
ella March 20, 2017 at 6:05 pm

Do you I need to soak the cashews in water over night?

Reply
Ceara March 21, 2017 at 9:54 pm

No, soaking the cashews will ruin this parmesan. They should be completely dry – raw and unsalted.

Reply
The vegan 8 March 7, 2017 at 10:58 pm

Ceara, I am drooling!! I love vegan Parmesan and I also add Italian slices to mine! Love your version so much, I really am craving it now!!

Reply
Alisa Fleming March 4, 2017 at 12:12 pm

I love seeing different versions of vegan parma, and love that yours uses fresh onion! I’ve not seen that twist before.

Reply
Linda @ Veganosity March 3, 2017 at 8:39 am

This is one of the perks of being a vegan, you get to make your own parm! I didn’t do that when I ate dairy, lol! This looks great, Ceara.

Reply
Ceara March 5, 2017 at 8:56 pm

Haha so true! 🙂

Reply
Dreena March 2, 2017 at 11:12 pm

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.

Reply
Dale March 1, 2017 at 6:07 pm

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

Reply
Ceara March 1, 2017 at 10:07 pm

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

Reply
Becky Striepe March 1, 2017 at 7:57 am

Oh man, I need to make this and pour it on ALL OF THE FOOD!

Reply
Mel | avirtualvegan.com March 1, 2017 at 1:06 am

Sprinkling on everything sounds like an awesome plan! It sounds like the perfect pasta topper!

Reply
Dianne February 28, 2017 at 8:12 pm

I love how easy it is to make vegan parm. I’d sprinkle this on just about everything!

Reply
Jenn February 28, 2017 at 4:50 pm

Love how easy it is! And I LOVE that shot of it on the pasta – I want to eat that whole plateful!

Reply
Sophia | Veggies Don't Bite February 28, 2017 at 2:35 pm

Having a go to parm is a must! I make it in batches and keep it in the fridge. Looks amazing!

Reply

Leave a Comment Cancel Reply

Rate this recipe:  

Categories

Posts from the Past

On Facebook

Facebook

Newsletter

Popular Posts

  • Vegan Stuffed Peppers

    March 16, 2015
  • White Bean and Avocado Baked Burritos

    August 21, 2015
  • The Best Fluffy Oil-Free Hummus

    September 27, 2017

#cearaskitchen

No images found!
Try some other hashtag or username
  • Facebook
  • Twitter
  • Instagram
  • Pinterest
  • Tumblr
  • Snapchat

@2018 Ceara's Kitchen Ltd.
Privacy Policy | Wordpress Support by RebuildWP


Back To Top