Vegan Parmesan

You Won’t Believe This Vegan Parmesan Isn’t the Real Thing!

Vegan Parmesan

I was shocked the first time I made this Vegan Parmesan. Honestly, I didn't expect it to taste this good — but here we are! Salty, nutty, savory, and just the right amount of “cheesy” goodness, it’s now a staple in my kitchen. Whether you're fully plant-based or just looking to swap in healthier alternatives, this recipe is about to upgrade everything from pasta to popcorn.

The Best Part? It’s Ridiculously Easy to Make

All you need are 4 simple ingredients and a food processor:

• ¾ cup raw cashews

• 3 tablespoons nutritional yeast

• ¾ teaspoon pink sea salt

• ¼ teaspoon garlic powder

Instructions:

Toss everything into a food processor and pulse until a fine meal forms. Just be sure not to over blend — you want that crumbly, sprinkle-on-everything texture, not a paste. That’s it!

Storage & Shelf Life:

Transfer your Vegan Parmesan to an airtight jar or container and store it in the fridge. It’ll stay fresh for several weeks, though let’s be real — it probably won’t last that long once you taste it.

Sprinkle it on salads, pasta, roasted veggies, avocado toast… or honestly, just eat it by the spoonful. (No judgment here.)

If you haven’t tried this yet, do yourself a favor and whip up a batch today. Your meals will never be the same!

— Namaste

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