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    Home » Recipes » Vegan Cashew Parmesan (Easy 4-Ingredient Recipe)

    Vegan Cashew Parmesan (Easy 4-Ingredient Recipe)

    Jun 19, 2022 by The Pesky Vegan | This post may contain affiliate links, meaning I may earn a small commission on any purchases made through those links. | 20 Comments

    383 shares
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    Cashew Parmesan Pinterest Pin

    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.

    Vegan Cashew Parmesan in Bowl with Spoon

    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, dairy-free crema sauce (for tacos), and vegan cheesy pasta.

    I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

    Jump to:

    • Why I love it 💚
    • Test notes 📝
    • Likeness 🧀
    • Veggie 🚫
    • Ingredients 📋
    • Nooch 🪄
    • No nooch ✋
    • Other nuts 🥜
    • Step by step 📷
    • Where to use 🍝
    • FAQ ❓
    • Variations 🔀
    • More ideas 💡
    • Recipe 👨‍🍳

    Why you'll love it

    • It'll be ready in a few minutes
    • You can use it anywhere as an easy topping
    • It stores well – up to a couple of weeks if done correctly

    Recipe testing notes

    • Blender vs. food processor: A powerful blender will get the job done in a matter of seconds, whereas a food processor may take a little longer.
    • Don't over-blend: You'll see me repeating this point over and over again!
    Dairy-Free Parmesan Recipe

    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
    List of Ingredients to Make Vegan Parmesan Recipe

    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.

    Nutritional Yeast Flakes in Bowl

    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.

    Raw Cashew Nuts in Bowl

    How to make vegan 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.

    Recipe Process Shot - Vegan Parmesan Ingredients in Blender

    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!

    Recipe Process Shot - Cashew Nut Parmesan After Blending

    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
    • Vegan and Gluten-Free Lasagne
    • Vegan Pasta Puttanesca
    • Hearty Vegetable Minestrone
    • Wild Garlic Soup
    • Wild Garlic Pasta
    • Vegan Butternut Squash Risotto
    Vegan Pasta Recipes for Cashew Nut Parmesan

    Recipe FAQ

    Can I store it at room temperature?

    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.

    How long will it keep in the fridge?

    It'll last for longer if stored in the fridge – up to a couple of weeks in an airtight container.

    Can I freeze cashew parmesan?

    Yes – store this vegan parmesan in the freezer in sealed containers or resealable bags for up to six months.

    Is this recipe gluten-free?

    This recipe is 100% gluten-free as written.

    Variations and tips for vegan parmesan

    • Salt and garlic powder: If adding more salt or garlic powder, only add a little at a time.
    • Nutritional yeast: If you want more nutritional yeast, you can add this more liberally.
    Vegan Parmesan Cheese Close-Up

    Hey you – let me know what you think

    If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments 👇

    You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan 🌿

    Keep in touch

    Subscribe below to get your free download of The Vegan Kitchen – My Top 10 Tips, featuring 10+ pages of personal experience and advice to set you up for success with your plant-based cooking. 👇

    More vegan recipe ideas

    If you liked this recipe, you may also enjoy:

    • Italian Mixed Herb Recipe Feature
      Italian-Style Dried Mixed Herbs
    • Easy Vegan Pesto
      Easy Vegan Pesto (Quick + Gluten-Free)
    • Super Seed Mix Recipe Feature
      Super Seed Mix
    • Vegan Cream Drizzling off Spoon
      Vegan Cream Recipe (Single & Double Replacement)

    You can also check out my full list of vegan sides.

    Full recipe

    Vegan Parmesan Cheese

    Vegan Parmesan with Cashew Nuts

    The Pesky Vegan
    This dairy-free cashew parmesan requires just four ingredients and blends together in a matter of seconds. Substitute it wherever you'd normally use grated parmesan cheese.
    5 from 6 votes
    Rate this Recipe Pin Recipe Print Recipe
    Prep Time 5 minutes mins
    Total Time 5 minutes mins
    Course Cheese, Condiment
    Cuisine Gluten-free, Vegan
    Servings 12
    Calories 74 kcal

    Ingredients
     

    • ⅔ cup (100 g) unsalted cashews
    • 3 tablespoons nutritional yeast
    • ½ teaspoon garlic powder
    • ½ teaspoon salt
    Prevent your screen from going dark

    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).
      🍝 Where to use it >
      📸 See recipe steps >
      📖 Table of contents >
    Rate this recipe 👇

    Notes

    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 careful not to overdo it.
    Other nuts: Most people go with cashews since they’re creamy and have a relatively neutral flavour. While I haven’t experimented much with other nuts in this recipe, I’ve seen it done with walnuts, almonds, and pine nuts. I’d recommend using skinless and unsalted versions of these if you’re wanting to try them out.
    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.
    Gluten-free: This recipe is 100% gluten-free as written.
    Storage: Transfer to an airtight container and store in a cupboard for up to a week, fridge for up to two weeks, or freezer for up to six months.
    See recipe testing notes and recipe FAQ sections for more info.
     
    * The nutrition info below is for one serving, based on a total of twelve servings. 

    Nutrition

    Calories: 74kcalCarbohydrates: 5gProtein: 3gFat: 5gSaturated Fat: 1gSodium: 98mgPotassium: 120mgFiber: 1gSugar: 1gCalcium: 5mgIron: 1mg
    Nutrition Facts
    Vegan Parmesan with Cashew Nuts
    Amount Per Serving
    Calories 74 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Saturated Fat 1g6%
    Sodium 98mg4%
    Potassium 120mg3%
    Carbohydrates 5g2%
    Fiber 1g4%
    Sugar 1g1%
    Protein 3g6%
    Calcium 5mg1%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword how to make vegan parmesan, vegan cheese, vegan cheese recipe
    Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan
    Get ingredientsBrowse ingredients for this recipe and more at Zero Waste Bulk Foods! UK only. Free delivery on orders over £60. I may earn a small commission on purchases made through the link above.

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    383 shares

    Reader Interactions

    Comments

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      Recipe Rating




    1. Tisha

      February 28, 2024 at 4:51 pm

      5 stars
      I love it! Great parmesan cheese replacement for my vegetarian daughter’s diet!

      Reply
      • The Pesky Vegan

        March 04, 2024 at 12:26 pm

        Good stuff, cheers for the review!

        Reply
    2. Linda

      July 27, 2022 at 11:45 am

      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.)

      Reply
      • The Pesky Vegan

        July 28, 2022 at 8:53 pm

        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!

        Reply
    3. Monkeycreed

      June 21, 2022 at 1:25 pm

      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.

      Reply
      • The Pesky Vegan

        June 22, 2022 at 7:24 am

        Interesting suggestions, I would have avoided adding any wet ingredients but might try stirring these in at the end and see!

        Reply
    4. Lisa

      June 21, 2022 at 12:54 pm

      5 stars
      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!

      Reply
      • The Pesky Vegan

        June 22, 2022 at 7:22 am

        Great to hear it's a regular fixture for you too, thanks for the review!

        Reply
    5. Gabe

      July 29, 2021 at 10:12 am

      5 stars
      Cupboard staple in our house

      Reply
      • The Pesky Vegan

        July 30, 2021 at 10:59 am

        Good stuff, I also whizz up a batch fairly often!

        Reply
    6. Theodora

      April 16, 2021 at 11:15 am

      Awesome recipe!
      Use it so often! Don't miss parmesan a bit after that =)

      Reply
      • The Pesky Vegan

        April 16, 2021 at 11:49 am

        Great to hear - thanks very much for the review!

        Reply
    7. Angie

      April 05, 2021 at 3:38 pm

      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!

      Reply
      • The Pesky Vegan

        April 06, 2021 at 10:11 am

        Thanks for the review, glad to hear you get a lot of use out of the recipe!

        Reply
    8. Vicky

      October 04, 2020 at 2:13 pm

      5 stars
      I love this on almost everything - great recipe x

      Reply
      • The Pesky Vegan

        October 05, 2020 at 11:33 am

        Great to hear, thanks for the review!

        Reply
    9. Gabr

      March 09, 2020 at 1:25 pm

      5 stars
      Always have a bag of this in the fridge now. Winner.

      Reply
      • The Pesky Vegan

        March 09, 2020 at 2:13 pm

        Glad you liked the recipe, cheers!

        Reply
    10. Cathy

      January 28, 2020 at 4:55 pm

      5 stars
      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!!

      Reply
      • The Pesky Vegan

        January 29, 2020 at 10:31 am

        It's so easy! Keeps in the fridge for a while too so win-win.

        Reply

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