A Vegan Parmesan filled with golden sprinkles of delight! This savory, hint-of-salty, garlicy vegan Parmesan recipe will have you adding it to practically every dish in the universe! Vegan, gluten-free, WFPB, and only 4 ingredients. So simple, you can make it in less than 5 minutes.
Hello, it’s me. It’s been awhile, hasn’t it? Things have changed in my life for the better and I couldn’t be happier. I got a job at a local hospital working in the emergency room. I’m thrilled to death to be back to doing what I love, but unfortunately, it doesn’t leave me much time to blog. 🙁
I also had to take some time to rethink why I was blogging in the first place. The truth is, I cannot compete with big name blogs like – well you know who I’m talkin’ bout’ – in terms of having a bunch of people working for me who use a ton of professional equipment like super-expensive cameras, lighting and photography studios. I’m just one gal with a decent camera and a couple of lenses.
But I do love to cook and sharing my recipes makes me happy, so I’ll continue to present them in this forum but refuse to conform and compare myself to others. So, without any further adieu, I present to you my Easy Peasy Vegan Parmesan to get us all back on track here! Ok, I’m off my soap box. Are ya feelin’ it! Good, now let’s nail this!!
What You’ll Need for this Easy Peasy Vegan Parmesan
This Vegan Parmesan is so easy to make. Just toss:
- Nutritional yeast
- A sprinkle of salt, &
- A little garlic powder
into your food processor and you have a tasty topping that you can store in the freezer and use for days to come.
How Long Does it Take to Make?
My Vegan Parmesan literally only takes a few minutes to make. I used it in my Vegan Tomato Zucchini Tart (recipe coming soon & picture below) and it added such a flavorful zest. I couldn’t be happier with how it turned out and I think you’ll love it too.
What if I Don’t Have a Food Processor?
If you don’t have a food processor, try using a high-speed blender or a chopper of some sort. You may not get the same, exact texture as I did using a food processor, but I’m sure it would still turn out delicious.
Recipes that Go Well With Vegan Parmesan
This Easy Peasy Vegan Parmesan can be added to just about anything, including my Toasted Cashew Carrot Ginger Bisque, my Creamy Avocado Pasta Primavera, my Hearty Tomato Basil Mushroom Pasta, my Kick-Ass Sweet Potato & Persimmon Chili, and more. Toss it on salads, like my Chilled Asparagus Salad with Orange-Miso Dressing or my Pear, Pecan & Portobello Mushroom Salad. Whatever you choose to add it to, it’s going to be awesome.
Tips for Making this Vegan Parmesan
- For best results, use only raw, unsalted cashews.
- Store in freezer for up to 6 months in a well-sealed container. Because it doesn’t freeze like other items, you can take it out and use immediately without defrosting, then place back in freezer.
Ghosts of Food Blog Past
Check out the recipes below, to see how Vegan Vigilante has grown:
- 2 years ago – Smoky Homemade Chipotle Sauce
- 7 months ago – Raw Vegan Fruitastic Breakfast Bowls
- 3 months ago – Savory Vegan Lentil Loaf
Easy Peasy Vegan Parmesan
- 3/4 cup cashews raw, unsalted
- 3 tbsp nutritional yeast
- 3/4 tsp sea salt
- 1/2 tsp garlic powder
- Toss all ingredients into a food processor. Pulse for 2-3 minutes until this Vegan Parmesan reaches the desired consistency. Serve immediately.
- For best results, use only raw, unsalted cashews
- Store in freezer in a tightly sealed container for up to 6 months.
If you make this Easy Peasy Vegan Parmesan, I’d love for you to take a gorgeous photo and tag it #veganvigilanteblog on Instagram. I’d also love to connect with you via social media so please follow me on Facebook, Pinterest and Twitter. I appreciate you for taking the time to read about me and my vegan recipes. I’d love to hear what you think about this recipe after you try it so please leave your comments after the post.
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Thanks again for stopping by! Have a wonderful, whole food plant-based vegan day!