3-Ingredient vegan parmesan cheese. Starting the week with another favorite kitchen staple.

I’ve been busy in the kitchen all weekend and I finally feel like I caught up on work since I got back from California a few weeks back. I tested and photographed many recipes, including some for my new eBook (more on that here!). It was a productive weekend filled with delicious food.

Speaking of the weekend, did you make anything good for the Super Bowl? I don’t exactly watch football, but I do like the idea of hosting a small party with friends and eating good food.  Of course, I like anything that involves food.

Back to this vegan parmesan.

I’ve been keeping a batch of this parmesan in the fridge at all times lately and it’s become my new favorite. It doesn’t exactly replace melted cheese, but it does replace parmesan in my opinion. It’s salty, flavorful and has a bit of a cheese flavor thanks to nutritional yeast.

This vegan parmesan is not exactly a new concept, but it’s something I use regularly and I wanted to share my own recipe on the blog. My version requires only 3 ingredients and can be made nut-free if using pepitas or sunflower seeds. While the cashew version is definitely my favorite, the others are still good alternatives if you can’t have nuts.

Add this vegan parmesan to salads, pasta dishes, pizza and more. If you’re anything like me, you’ll want to sprinkle it on everything.

I’m putting this vegan parmesan to good use on Friday. Believe me, you don’t want to miss it!

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3-Ingredient Vegan Parmesan Cheese

The easiest vegan parmesan, made with only 3 ingredients and requiring only 5 minutes. Simply throw all the ingredients in a food processor, process and you’re done!

Course Side Dish

Cuisine vegan

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Ingredients

• 1 cup cashews, raw or dry roasted, unsalted
• 1 medium garlic clove
• 3 tablespoons nutritional yeast
• 1/2 teaspoon salt

Instructions

• Add all the ingredients to a food processor. Process until you get a fine crumb (see photos above). Store in an airtight container in the fridge.

Notes

For a nut-free version, you can use raw unsalted pepitas (pumpkin seeds) or sunflower seeds. The taste will be slightly different, but it still works well if you can’t have nuts. 

This recipe is inspired by Oh She Glows. 

If you try this recipe, make sure to tag your photo #unsweetenedcaroline on Instagram, Facebook and Twitter! Don’t forget to also tag me @unsweetened.caroline on Instagram so I can see your creations!