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Vegan Parmesan ‘Cheese’

Prep Time5 mins
Course: Side Dish
Cuisine: Italian
Keyword: Brazil nuts, vegan, dairy-free, nutritional yeast
Author: Tansy Boggon


  • 1 cup raw Brazil nuts (150 g)
  • 2 tablespoons nutritional yeast
  • 1 teaspoon garlic powder
  • ½ teaspoon salt


  • Process all ingredients in grinder or food processor to a powder.
  • Sprinkle on any dish that would be enhanced with a cheesy, nutty, savoury flavour—anything you’d typically sprinkle with parmesan cheese.


How to store vegan parmesan ‘cheese’?
Store in the refrigerator for 1 - 2 weeks or in the freezer for 3 months.