Easy Vegan Parmesan Cheese (salt-free)

UPDATED: November 16, 2025

This is a simple-to-make savory vegan condiment that everyone needs to have in their flavor arsenal.  This Easy Vegan Parmesan Cheese recipe only uses three simple ingredients and is made without salt but still brings a delicious and savory taste to all. the. things.  Did I mention its know in the vegan world as fairy dust?  It’s great on tacos, tofu scrambles, soups and salads.

Whether you’re nutritarian or just looking for an incredibly delicious salt-free vegan Parmesan cheese, I think you’re going to love this recipe!

What makes this Easy Vegan Parmesan Cheese recipe special? 

• 3 simple ingredients
• no cooking required
• less than 5 minutes to make
• salt-free
• uses nuts instead of dairy for healthy fats (preferred fats with intact fiber)
• incredible 4-week+ shelf life in the refrigerator

3 Simple Ingredients:  

1. raw cashews
2. nutritional yeast
3. garlic powder

Raw Cashews: Conventional Parmesan cheese is made with milk but we’re using raw cashews to provide that signature richness.  Nuts are a preferred source of fat because they have intact fiber. Raw nuts have a higher nutrient content because roasting can degrade certain heat-sensitive nutrients and vitamins found in nuts. (source)  If you want to make the recipe nut-free you can substitute the cashews with raw sunflower seeds instead.  

Nutritional Yeast: Because this recipe is salt-free the nutritional yeast provides a savory and umami flavor. It’s a deactivated yeast that has a rich, nutty, creamy and cheesy flavor.  It’s a vegan and nutritarian staple ingredient. The most common brand is Braggs.

There are two types of nutritional yeast: fortified and unfortified.  This is my favorite unfortified nutritional yeast brand.  Dr. Fuhrman cautions against using fortified yeast because of the added folic acid. You can read more on the topic of fortified versus unfortified here.

How to make this Easy Vegan Parmesan Cheese: 

Add the cashews to your high-speed blender bowl.

Follow with the nutritional yeast and garlic powder.

Blend on high for 3 to 5 seconds and use a long spatula to scrape down the sides of the blender.  You want to reach a parm-like texture,  a few larger bits of cashew are okay.  You don’t want to over-blend and turn it into a powder.

The recipe makes just under 1-1/2 cups and I recommend storing it in a 2-cup capacity glass Mason jar with a tight-fitting lid.

What is the taste and texture like?

The taste is rich and savory with just a hint of garlic.  The texture is very similar to conventional Parmesan cheese, a thick and textured powder.

What are the storage recommendations for this Easy Vegan Parmesan Cheese?

Fridge: Keeps for 4 weeks+ (yes, I’ve gotten as long as 2 months!) in a glass Mason jar or a glass food storage container with a Snaplock lid.  This recipe lasts so long in the fridge because all of the ingredients are shelf-stable.

Freezer: Keeps for up to 2 months in an air-tight container with a tight-fitting lid. 

To thaw: Allow to come to room temperature on your counter, then keep in the refrigerator.   

Print

Easy Vegan Parmesan Cheese (salt-free)

Learn how to make Easy Vegan Parmesan Cheese in under 5 minutes with just three simple ingredients and no cooking required.

Course Condiment, Sauce

Cuisine American, Italian

Keyword gluten-free, healthy, no cook, no salt, nutritarian, oil free, WFPB

Prep Time 5 minutes

Total Time 5 minutes

Servings 24 servings

Calories 36.6 kcal

Author Kristen Hong

Ingredients

• 1 cup raw cashews ~142 grams
• 1/3 cup nutritional yeast ~28 grams
• 1/2 tsp. garlic powder ~2 grams

Instructions

1. Add the cashews to your high-speed blender bowl. Follow with the nutritional yeast and garlic powder. 

2. Blend on high for 3 to 5 seconds and use a long spatula to scrape down the sides of the blender. You can blend another 1 or 2 seconds if you need to. You want to reach a parm-like texture, with a few larger bits of cashew. You don't want to over-blend and turn it all into a powder. 

Recipe Notes

Recipe yield: Just under 1-1/2 cups

Portions: Just under twenty-four 1-Tbsp. servings

STORAGE:

Fridge: Keeps for 4 weeks+ (yes, I've gotten as long as 2 months!) in a glass Mason jar or a glass food storage container with a Snaplock lid.  This recipe lasts so long in the fridge because all of the ingredients are shelf-stable.   

Freezer: Keeps for up to 2 months in an air-tight container with a tight-fitting lid. 

To thaw: Allow to come to room temperature on your counter, then keep in the refrigerator.   

Nutrition facts shown are for a 1-Tbsp. portion: 

Nutrition Facts

Easy Vegan Parmesan Cheese (salt-free)

Serving Size

 

1 Tbsp.

Amount per Serving

Calories

36.6

% Daily Value*

Fat

 

2.3

g

4

%

Saturated Fat

 

0.4

g

3

%

Sodium

 

2.7

mg

0

%

Potassium

 

64.3

mg

2

%

Carbohydrates

 

2.6

g

1

%

Fiber

 

0.5

g

2

%

Sugar

 

0.4

g

0

%

Protein

 

1.6

g

3

%

Calcium

 

2.59

mg

0

%

Iron

 

0.47

mg

3

%

* Percent Daily Values are based on a 2000 calorie diet.

I’d love to know what you think if you give this recipe a try.

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