This 3 ingredient vegan Parmesan cheese recipe takes about 2 minutes to make. It’s the perfect addition to any meal and will take your dishes to the next level of flavour!
I was shocked when I first tried this and realized how close it tasted to regular Parmesan cheese.
Vegan Parmesan cheese is a staple in my house. We have kick-named this recipe “sprinkle cheese” because we sprinkle in onto so many of our meals. There’s always a batch handy in the fridge, and it gets taken out frequently since it’s so tasty with so many recipes.
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Easy Vegan Parmesan Cheese Recipe with 3 Ingredients
I like to experiment in the kitchen, and sometimes it doesn’t always go as planned… whenever there is a meal that’s only okay, we just sprinkle on this cheese, and it magically makes the food taste better.
Another great benefit to this vegan Parmesan cheese is that it’s made from cashews and nutritional yeast, both of which add plant-based protein to your meal. It’s always nice to add a nutrition boost to a meal, and there is no better way to do that (in my opinion) than with this sprinkle cheese!
I haven’t officially tested how long this 3 ingredient vegan Parmesan cheese recipe will last in the fridge. However, all 3 ingredients are shelf stable (none of the 3 will go bad for months on end in the cupboard). So it’s safe to say this will likely last quite well, for a while, in the fridge. We’ve never had a batch last more than 2-3 weeks, so I won’t make any guarantees past that point.
I hope you give this simple vegan Parmesan cheese recipe a try. It really will revolutionize you life and enhance so many of your meals. Let me know in the comments below what you think of it after you give it a try!
3 Ingredient Vegan Parmesan Cheese
Equipment
- Blender
Ingredients
- ½ C cashews dry roasted or raw, unsalted
- 2 tbsp nutritional yeast
- 1 tsp salt
Instructions
- Place all 3 ingredients into a blender and pulse on low until you get a finely ground texture. Be very careful not to over-blend, as the cashews will start turning into cashew butter; you will get a sticky, clumpy mix if this happens (no worries though, it will still taste good, it just won’t sprinkle).
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Do you have any suggestions for nut-free alternatives to mix with the nutritional yeast? I am allergic to peanuts and tree nuts. I can eat seeds but have no comparison as far as whether they taste like nuts. I can also eat quinoa which I’ve heard described as nutty and I know can be toasted.
I’ve mixed sunflower seeds into this before but haven’t ever done straight sunflower seeds. Hemp seeds may also work (or a combo of sunflower and hemp seeds if you have that around). That would be my best guess as to an alternative!
It’s absolutely delicious, my kids go wild for it! (Aged 6 and 2)
Thank you! It’s a favourite in my house too 🙂