clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Parmesan Cheese (made with cashews or hemp hearts)

  • Author: Camilla
  • Prep Time: 5
  • Total Time: 5 minutes
  • 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