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.
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.
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.
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!
- 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)
- Add all the ingredients to a high speed blender (cashews, nutritional yeast, dried onion, ½ tablespoon garlic powder, sea salt, and optional herbs).
- 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.
2) Store in the fridge in a covered container for up to a week.
18 comments
I used walnuts because that’s what we had… It’s delicious!! I’m eating it now on popcorn… Thanks for the great recipe.
Where do you get dried onion?
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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.
Do you I need to soak the cashews in water over night?
No, soaking the cashews will ruin this parmesan. They should be completely dry – raw and unsalted.
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!!
I love seeing different versions of vegan parma, and love that yours uses fresh onion! I’ve not seen that twist before.
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.
Haha so true! 🙂
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.
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
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
Oh man, I need to make this and pour it on ALL OF THE FOOD!
Sprinkling on everything sounds like an awesome plan! It sounds like the perfect pasta topper!
I love how easy it is to make vegan parm. I’d sprinkle this on just about everything!
Love how easy it is! And I LOVE that shot of it on the pasta – I want to eat that whole plateful!
Having a go to parm is a must! I make it in batches and keep it in the fridge. Looks amazing!