Vegan Parmesan Cheese (made with cashews or hemp hearts)

  • Author: Camilla
  • Prep Time: 5
  • Total Time: 5
  • Yield: 3/4 cup 1x


Easy, 4-ingredient vegan parmesan cheese! Made in minutes with either cashews or hemp hearts, it is a healthy and delicious option for pasta, soups, pizza, popcorn, salads, and so much more.



  • 3/4 cup raw cashews OR 2/3 cup hemp hearts
  • 3 tablespoons nutritional yeast
  • 1 teaspoon onion powder
  • 1/4 teaspoon fine sea salt (more or less, as desired)


  1. Place all of the ingredients in a small food processor or clean coffee grinder. Process until finely ground into what resembles fine bread crumbs or almond meal.
  2. Use as you would traditional Parmesan cheese.


Storage: Store in an airtight container at room temperature for 2 weeks, the refrigerator for 2 months, or the freezer for up to 6 months.


  • Serving Size: 1 tablespoon
  • Calories: 51
  • Sugar: 0.5 g
  • Sodium: 48.5 mg
  • Fat: 3.5 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 2.6 g
  • Fiber: 0.8 g
  • Protein: 2 g
  • Cholesterol: 0 mg
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