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Vegan Cashew Parmesan

Sharon Palmer

Who needs bottles of highly processed, faux “Parmesan” when you can make up your own house-made, plant-based batch with just three ingredients in mere minutes? This Vegan Cashew Parmesan is a go-to ingredient in my house. I like to mix up a batch, and store it in a glass jar to pull out for use as toppings on pasta, pizza, sandwiches, soups, stews, and even popcorn.

Start with raw cashews to make this recipe.

All you have to do is whiz up raw cashews in a food processor or blender with nutritional yeast and a bit of salt (which is optional) until they achieve that perfect texture, and you’re all set! Keep this recipe on hand in the fridge for months.

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Vegan Cashew Parmesan

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  • Author: The Plant-Powered Dietitian
  • Yield: 12 servings 1x


  • 1 cup cashews
  • 2 tablespoon nutritional yeast
  • 1/2 teaspoon salt (optional)


  1. Place raw cashews, nutritional yeast, and salt into the container of a food processor or blender.
  2. Grind until it achieves a fine, sandy-grainy texture, similar to Parmesan. If you grind too finely, it may start turning into a paste (which you don’t want!).
  3. Remove from processor or blender and transfer to a glass jar with a cover. Store in the refrigerator. Lasts for up to 3 months refrigerated.
  4. Makes about 3/4 cup (about 12 1-tablespoon servings).
  5. Sprinkle as desired over pasta dishes, lasagna, stews, casseroles, sandwiches, or popcorn. May use in any recipe that calls for Parmesan cheese.

Try this recipe on some of my favorite dishes:

Pasta with Marinara and Roasted Vegetables
Vegetable Barley Soup
Scrambled Turmeric Tofu with Mushrooms and Greens

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