Cashew Parmesan

Firm enough to slice or grate, but so tasty that I usually just cut it into cubes to snack on.

Yield: about 12 ounces

Time: 15 minutes plus time to chill


  • 2-cup storage container with lid
  • plastic wrap or parchment paper
  • food processor
  • rubber spatula


  • 1½ c raw cashews (dry, not soaked)
  • 2 T refined coconut oil, melted
  • 1 T nutritional yeast
  • 1 T white miso
  • 1 t cider vinegar
  • ¾ t lactic acid
  • ½ t salt
  • ½ t onion powder
  • ¼ t garlic powder


Line the container with plastic wrap or parchment paper (this will make it easier to get the finished cheese out) and set aside.

Place cashews in the food processor and grind into powder, 1-2 minutes.

Add everything else and process about a minute, until it starts to clump into a ball.

Pack the cheese into the container, pressing it down into a solid block.

Chill for at least 8 hours.

Remove from the container and slice / cube / grate as needed.

Will keep, refrigerated, for at least a week.


The Non-Dairy Evolution CookbookAdapted from the recipe for “Hard Parmesan” in The Non-Dairy Evolution Cookbookread my review.

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Abbreviations  |  Conversions  |  Cooking tips  |  Vegan cheeses

Vegan parmesan cheese