Vegan Parmesan Cheese

Vegan Parmesan Cheese | Feed Your Glow
Hey there, I'm Sua.

I'm a wellness + clarity coach, educator, and unshakable optimist dedicated to helping you stay on track with looking and feeling your best, not snoozing on your big life goals, and building a life that actually aligns with who you are and what you want.

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This vegan parmesan cheese is so good and easy to make! It’s the perfect, healthy, flavorful alternative that’s gluten and dairy-free.

All you need are four ingredients, a food processor, and five minutes. That’s it! It’s simple, easy, and delicious.

The cashews are a perfect base (that provide the best consistency), the nutritional yeast gives it that healthy, cheesy flavor, and the sea salt and garlic powder all come together to create an addictive, amazing, magical combination of flavors.

I love this vegan parmesan cheese sprinkled on top of pastas, pizzas, salads, popcorn, and roasted veggies. It’s so versatile, it can be added to tons of different meals and snacks.

If you give this recipe a try, or have any questions, let me know in the comments below or tag me @feedyourglow, hashtag #feedyourglow on IG. Enjoy!


Nutritional yeast is an umami-packed ingredient that makes for an ideal dairy-free alternative to cheese. Packed with fiber, protein, B vitamins, and zinc, it’s an amazing addition to any veggie meal, and gives an equally nutty and “cheesy” flavor, with the bonus of added nutrients to boost your skin, hair, and nails.

As a complete protein, you’ll get all the amino acids in a serving, so it’s a simple way to give your meals a flavorful and nutritional boost. Since it contains no dairy or active yeast, it’s great for making dairy-free sauces, dressings, and more.


1 cup raw sprouted cashews, unsalted — or sub for another skinless nut, like almonds.

4 tablespoons nutritional yeast

¾ teaspoon sea salt

¼ teaspoon garlic powder


Add all the ingredients to a food processor and pulse it until it becomes a fine meal.

NOTE: Don’t pulse it too much. It’ll turn into a slight paste if you do, so mix/pulse it until it comes together.

Store it in an airtight container or jar in the refrigerator for up to a month.


If you love this recipe, you’ll also love this Creamy Cashew Cheese.

Vegan Parmesan Cheese | Feed Your Glow

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