This vegan cashew parmesan recipe requires just four ingredients and is ready in a matter of seconds. It's gluten-free and makes for the perfect dairy-free substitute wherever you'd normally use grated parmesan cheese.
Since the cashews and other ingredients are all dry, it'll last for up to a week at room temperature or a couple of weeks in the fridge. It also freezes well, meaning you can make a big batch to last for several months.
For more recipes based on cashew nuts, check out this vegan cream and easy cheesy pasta sauce.
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Is this really like parmesan cheese?
I'm not going to pretend that this is a like-for-like replacement for dairy parmesan cheese, but it's better than you might think. It has a similar flavour profile and is nice for sprinkling over something like a pasta dish.
That being said, you'll just want to go easy on the old blending.
The first time I tried this recipe, it ended up in thick clumps because I over-blitzed everything. Instead of sprinkling liberally over pasta, I had to hire a forklift to get the clumps out of the blender and onto the plate.
Is dairy parmesan cheese vegetarian?
A few years ago, I was surprised to find out that traditional parmesan cheese isn't even vegetarian. This is because Parmigiano-Reggiano uses animal rennet in the production process, taken from the stomach lining of calves.
The same is true for other popular varieties such as Grana Padano, Roquefort, Gorgonzola, Gruyère, and Manchego.
The good news is this delicious vegan recipe is both dairy-free and calf-stomach-lining-free, so it's a win-win in my book.
What you'll need
This recipe uses just four simple ingredients:
- Cashew nuts to provide the base
- Nutritional yeast for its cheesy notes
- Garlic powder for depth of flavour
- Salt to emulate the saltiness of dairy parmesan
What is nutritional yeast?
Nutritional yeast or ‘nooch’ is a magical ingredient that lends a cheesy umami flavour to dishes. It is sometimes fortified with vitamin B12 and is a complete plant-based protein, meaning it contains all nine essential amino acids.
Nutritional yeast comes in the form of a flaky yellowish powder, and is great as a condiment or as an addition to sauces, soups, vegan cream cheese, or mashed potatoes.
New to plant-based cooking and want to learn more? Check out these other unusual vegan ingredients.
Can I make cashew parmesan without nutritional yeast?
If you don't have nutritional yeast or don't want to include it, try adding in herbs such as dried oregano or dried basil for extra flavour.
Can I make this with other nuts?
Cashews are best since they're creamy and have a relatively neutral flavour. This means they also work well in recipes such as vegan 'fish' pie, vegan dauphinoise potatoes, and whisky cream sauce.
That said, I've seen similar parmesan recipes that use walnuts, almonds, and pine nuts. If you're wanting to try these out, I’d recommend using skinless and unsalted versions of the nuts.
How to make vegan cashew parmesan
Recipes don't come much easier than this. Simply put all the ingredients into a blender or food processor, and pulse until you have a fine, powdery crumble.
Note: Blenders are more powerful than food processors, and so it's very easy to pulse this mix too much. If you are using a blender (like in the photos here), make sure you don't overdo it.
A few one-second pulses may be all you need to achieve the desired consistency.
And there you have it – an incredibly easy, dairy-free, vegan parmesan substitute to enjoy!
Where to use it
This vegan parmesan is great on pasta, pizza, or anywhere else you'd normally use grated parmesan cheese. Here are a few recipes on the blog to try out:
- Spaghetti Arrabbiata
- Tomato Tahini Pasta
- Hummus Pasta with Lemon and Basil
- Vegan Spaghetti Bolognese
- Mushroom Pasta with Cashew Sauce
- Spinach Couscous with Lemon and Garlic
- Vegan Pasta Puttanesca
- Ultimate Vegan and Gluten-Free Lasagne
- Vegan Butternut Squash Risotto
Recipe FAQ
Since all the ingredients in this recipe are dry, the vegan parmesan should last at least a week at room temperature. Simply transfer to an airtight container and keep in a cupboard or out of direct sunlight.
It'll last for longer if stored in the fridge – up to a couple of weeks in an airtight container.
Yes – store this vegan parmesan in the freezer in sealed containers or resealable bags for up to six months.
This recipe is 100% gluten-free as written.
Variations and tips for cashew parmesan
- Don’t over-blend: I feel like I can't say this enough times...
- Adjusting the flavour: If adding more salt or garlic powder, only add a little at a time. If you want more nutritional yeast, you can add this more liberally. If blending to mix the additional amounts, be sure not to overdo it.
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More vegan recipe ideas
If you liked this recipe, you may also enjoy:
- Vegan Cheesy Pasta Sauce
- Tempeh Bolognese
- Vegan Cauliflower Cheese Soup
- Easy Vegan Pesto
- Vegan Pea and Mint Risotto
- Smoked Tofu Risotto with Lemon & Basil
- Ultimate Vegan Mashed Potatoes
- Vegan Pancetta
You can also check out my full list of vegan sides.
Vegan Cashew Parmesan
Ingredients
- ¾ cup (100 g) unsalted cashews
- 3 tablespoons nutritional yeast
- ½ teaspoon garlic powder
- ½ teaspoon salt
Instructions
- Place all the ingredients in a food processor or blender and use short pulses until you have a fine, powdery crumble. Note: If using a blender, be careful not to overdo it. Blenders are powerful and can quickly turn the cashews into a clumpy paste. Depending on the blender, you may only need a few one-second pulses.
- Enjoy sprinkled over pizza, risotto, or pasta dishes such as spaghetti all'arrabbiata or tomato tahini pasta (see my full list of vegan pasta recipes for more inspiration).
Notes
- Tofu Cream Cheese
- Vegan Cheesy Pasta Sauce
- 12-Minute Tomato and Basil Pasta
- Vegan Spaghetti Bolognese
- Vegan Stewed Pepper Pasta
- Vegan Pancetta
- Ultimate Vegan and Gluten-Free Lasagne
- Vegan Pasta Puttanesca
Nutrition
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🌿 Got a question about veganism? You might find the answer in these vegan FAQs.
Cathy
I love this simple (and clean) recipe for vegan Parmesan cheese! I am lucky that I have all the ingredients and I can try this tonight or tomorrow! Sounds great and thank you!!
The Pesky Vegan
It's so easy! Keeps in the fridge for a while too so win-win.
Gabr
Always have a bag of this in the fridge now. Winner.
The Pesky Vegan
Glad you liked the recipe, cheers!
Vicky
I love this on almost everything - great recipe x
The Pesky Vegan
Great to hear, thanks for the review!
Angie
I use this all the time on lots of things; really adds a little umami. I have also made an almond version that is good but enough different that it gives some variety. This topping is a staple in my fridge. Thanks!
The Pesky Vegan
Thanks for the review, glad to hear you get a lot of use out of the recipe!
Theodora
Awesome recipe!
Use it so often! Don't miss parmesan a bit after that =)
The Pesky Vegan
Great to hear - thanks very much for the review!
Gabe
Cupboard staple in our house
The Pesky Vegan
Good stuff, I also whizz up a batch fairly often!
Lisa
Like others have said, it's always found in our kitchen, in the fridge -- so good to sprinkle on salads, marinara sauce, just whatever. I'd suggest to anyone curious -- don't hesitate! Make this straight away!
The Pesky Vegan
Great to hear it's a regular fixture for you too, thanks for the review!
Monkeycreed
I'd say don't leave out the nutritional yeast. If you don't have any ask yourself if you are really a vegan! Seriously, online it's easily available.
But I would leave out the salt. Instead add a small amount of white miso. A touch of yellow mustard powder is good too. A capful of white wine vinegar and or lemon juice adds some sharpness - but careful with the blending because the liquids cab turn your crumb into a dough. I tend to stir these in manually after blending.
The Pesky Vegan
Interesting suggestions, I would have avoided adding any wet ingredients but might try stirring these in at the end and see!
Linda
Oh Wow, this recipe is a game changer! Thank you for sharing.
I used garlic granules instead of powder. I also added an extra spoon of nutritional yeast. So happy with this recipe.
I'm new to your website and I'm also new to Veganism, starting only this January (with a couple of slip ups in between.)
The Pesky Vegan
Great to hear you enjoyed the recipe, and well done on making those changes. 'Slip-ups' are very common - I had plenty of my own in the early days - but the important thing is that you get back in the groove and don't be too hard on yourself about it!