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Plant-Based Parmesan Cheese

Plant Based Parmesan Cheese

  • Author: Shane Martin
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 1 cup 1x
  • Method: Blender
  • Cuisine: Vegan
  • Diet: Vegan


A simple plant-based parmesan cheese made with raw cashews or almonds, nutritional yeast, a little Italian seasoning, and a pinch of salt. It’s great on top of pastas, pizza, veggies and anything else you can think of.




  1. Put all the ingredients in a food processor and mix, pulse, mix, pulse until it’s fairly fine and looks like parmesan. If you do want it “chunkier”, blend a little less.


*If cashews aren’t your thing, try raw almonds, brazil nuts or even walnuts. Feel the freedom to experiment. *Feel free to adjust the flavors as you go. If you want a more “cheesy” flavor, add a little more nutritional yeast, etc. It’s your world, do what you want! *You can store this in the fridge in an airtight container for a few weeks.


  • Serving Size: 1 Tbsp
  • Calories: 54
  • Sugar: 0.5 g
  • Sodium: 68.4 mg
  • Fat: 3.7 g
  • Carbohydrates: 3.2 g
  • Fiber: 0.6 g
  • Protein: 2.4 g
  • Cholesterol: 0 mg

Keywords: vegan parmesan, plant-based parmesan, parmesan cheese, vegan parmesan cheese, raw vegan