Cashew Parmesan (Easy 4-Ingredient Recipe)

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.

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

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.

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 🌿

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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.