This recipe for Simple Cashew "Parmesan" is the MOST versatile vegan cheese substitute. Use it on pasta, pizza, popcorn, bowls, and more. It's easily made with just four ingredients.
It's hard to believe this recipe does not have a dedicated page on the website yet. It's been, truthfully, the most made topping/condiment in my kitchen for at least the past 10 years. I've featured it in nearly every pasta recipe on the site, so it's high time we give it it's due!
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What is cashew parmesan?
Cashew "parmesan", or "cashew parm" is a dairy-free seasoning made from blend of cashews, nutritional yeast, garlic powder, and salt. These ingredients, when combined, evoke a very umami flavor that is reminiscent of grated cheese.
Note: I understand some people are upset when plant-based recipe creators use terms like "milk" or, in this case, "parmesan," when the item does not come from an animal. To clarify: there is no actual milk, dairy, or cheese in this recipe. Peanut butter is not actually butter, so it's really no big deal!
What does it taste like?
On its own, nutritional yeast has a very savory taste, but lacks the texture and mouthfeel that we all know and love from grated cheese. The fat in the cashews is what really helps achieve a "cheesy" profile in this recipe.
Equipment Needed For This Recipe
A high speed blender will be the most useful tool, as it readily blend nuts into a fine powder. A food processor can work in a pinch, but can take longer and sometimes turns nuts into a "butter," something we really want to avoid. In an emergency, I have been known to finely mince these ingredients on a cutting board with a chef's knife, but this is definitely not a recommended practice.
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If you can't tell, pasta is one of my favorite foods, so I can't list them all here! Less conventional uses of cashew parm include putting it:
- On top of popcorn (Trader Joe's sells a "Piquant Popcorn" with a fairly similar flavor profile)
- With many Mexican-inspired dishes, like tacos
- Alongside beans
- In salad dressing, like this Kale Caesar Salad
- Atop cozy soups
Substitution Ideas for Vegan Parmesan
Cashews are the ideal and most affordable option when making this recipe. However, if you're out of them, macadamia nuts are the next best. These can get expensive though, so I'd recommend almonds. It will not be exactly the same taste, but close enough! I have heard some people have had success with pecans or brazil nuts, but I have yet to try these.
There is no substitute for nutritional yeast here, so be sure to include that.
Garlic powder, in a pinch, can be omitted.
The type of salt used is not incredibly important, as long as its one you are familiar preparing foods with so you know how "salty" it tastes. For simplicity, I tend to use Morton Kosher salt. This is notable "saltier" that Diamond Crystal (the next most popular brand in the US). This is due to the differences in the crystal structure of the salt, which is another reason it is important to taste as you go and stick with one brand you really like. Occasionally, I will use Hain Salt as it contains iodine but does not taste metallic-y.
Other Pasta Recipes to Consider
If you've tried this Cashew Parmesan Recipe or any other recipe on my blog please let me know if the comments below. Thanks for visiting. Please consider leaving a 🌟 star rating while you're here!
Cashew Parmesan Recipe
Ingredients
- 1 cup unsalted cashew pieces raw or roasted
- ½ teaspoon garlic powder
- 3 TBS nutritional yeast
- Large pinch of salt
Instructions
- Add all ingredients to a high speed blender. If you do not have a blender, this recipe can be made in a food processor but may take a little bit longer.
- Blend until cashew parm is very finely chopped. Be sure to stop before it turns into cashew butter! I find it tends to take around 7-10 seconds in a Vitamix.
- Spoon cashew parm into a lidded container and store it in the fridge, where it will keep for a number of weeks. Use on everything - pastas, salads, pizzas, rice bowls, popcorn, whatever you can think of.
Gardengirl633 says
This is a huge favorite in our carnivore/omnivore household- it’s delicious!
Emily says
Thank you for commenting! I am glad!! 😀
Sue0523 says
Just whipped up a double batch- love this topping!
Emily says
This is the most linked recipe on me website, for good reason! I truly cannot go a week without it. I really hope you give it a try. I strongly believe everyone, vegan or not, can enjoy the savory texture and "cheesy" quality.