Grated parmesan in a pile with a cheese grater behind it

Grateable Vegan Parmesan Cheese

Grateable vegan Parmesan like you've never seen. 5 ingredients and 5 minutes to freshly grated Parmesan every night of the week!
Course Topping
Cuisine Italian
Keyword homemade parmesan, non dairy cheese, vegan cheese
Prep Time 3 minutes
Cook Time 2 minutes
Total Time 5 minutes
Servings 20
Calories 35 kcal
Author Sophia DeSantis


  • 1 cup raw cashews , do not soak
  • 2 ½ teaspoons lemon juice
  • 1 ¼ teaspoons distilled white vinegar (see note)
  • ½ teaspoon sea salt , can use up to ¾ teaspoon
  • pinch ground mustard
US Customary - Metric


  1. Place dry cashews in a food processor and blend until they are a fine crumble.
  2. Add the rest of the ingredients and pulse until incorporated. Stop here if you prefer not to grate this but simply use it in crumbled form.

  3. If you are shaping it into a wheel to grate, then you can keep blending until smooth. It should come together into a ball, almost soft and dough like.
  4. Shape into a wheel and refrigerate overnight. You can use plastic wrap to store it in or shape with your hands and store in an airtight container.

  5. It will be ready to grate in the morning, but if you can't wait keep checking for hardness every few hours!
  6. This also stores very well in the freezer if you know you won't use it all within 7 days.

Recipe Notes


Update: I have had a few readers add some miso and/or nutritional yeast to this for added sharpness and flavor. While I like it as is, and wanted to keep this a simple recipe with easy to find ingredients, if you have either of those give them a try if you want to change it up!

Nutrition Facts
Grateable Vegan Parmesan Cheese
Amount Per Serving
Calories 35 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 58mg2%
Potassium 42mg1%
Carbohydrates 1g0%
Protein 1g2%
Vitamin C 0.2mg0%
Calcium 2mg0%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.