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Vegan Parmesan Cheese

rate this recipe:
4.80 from 10 votes
Prep Time: 5 mins
Keep this delicious vegan Parmesan cheese on hand to add bold flavor to pastas, pizzas, roasted veggies, and more! Store leftovers in the fridge for 5 days or in the freezer for up to a month.


  • ½ cup raw cashews*
  • 2 tablespoons nutritional yeast
  • ½ teaspoon sea salt
  • ½ teaspoon lemon zest


  • Place the cashews, nutritional yeast, salt, and lemon zest in a small food processor. Pulse until the mixture resembles a coarse meal and has a soft, crumbly texture.
  • Store in the fridge for up to 5 days, freeze after that.


*Make it nut free by using a mix of hemp seeds and raw sunflower seeds