Vegan Parmesan Cheese

This quick & easy vegan parmesan cheese is a staple for savoury plant-based cooking. Pizza, pasta, pies – it’s the perfect topping for so many dishes. I found the initial recipe online and decided to adopt it a little to add some extra flavour. It’s super simple and can be made ahead and stored for up to a month – using dried herbs instead of fresh ones is recommended, as it’ll last longer!


Rating: 1 out of 5.


Makes around a cup

  • 120g raw cashews
  • 1½ tsp pink Himalayan salt
  • 2 tsp garlic powder
  • 2 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp chilli powder
  • A crack of black pepper
  • 2 tbs nutritional yeast (optional, but it helps give the parmesan a lovely cheese flavour)


Pop all your ingredients into a food processed and blitz until fine, then transfer to an airtight container. That’s it!

Want to stay updated with new recipes?

3 thoughts on “Vegan Parmesan Cheese

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: