This vegan cashew Parmesan cheese is the perfect pasta or veggie topper – it has the right texture and taste to rival traditional Parmesan cheese.
I tested many dairy-free seasonings for the ultimate cheesy flavor, and found a blend of brewers yeast and nutritional yeast works best.
This minimalist recipe for vegan Parmesan is a staple in my pantry: just 5 ingredients + 5 minutes.
Key ingredients for vegan Parmesan
Most recipes you’ll find online for vegan Parmesan cheese just use nutritional yeast (aka “nooch”). But I prefer to use half nooch and half brewers yeast. I think this gives it a more traditional cheesy flavor.
I recommend cashews over other nuts or seeds because have a good, neutral base that blends well with seasonings. Cashews also have a great texture that’s well suited for faux grated Parmesan when pulsed in a food processor.
Ideas for using cashew Parmesan
The vegan cashew Parmesan cheese will stay fresh in the refrigerator for weeks! I almost always have it on hand as a topper for almost anything that needs a little texture and flavor kick.
Sprinkle vegan cashew parm on:
- Truffle Parmesan Brussels sprouts with lemon garlic aioli
- Pasta with mushroom lentil “meat” sauce
- Caesar salad
- Spaghetti squash or zucchini noodles
- Sauteed asparagus with lemon juice and olive oil
- Breaded eggplant Parmesan
- 1 cup raw cashews
- 2 tbsp nutritional yeast
- 2 tbsp brewers yeast*
- 1 tsp garlic powder
- 1 tsp salt
Combine all ingredients in a food processor and pulse several times until desired consistency. Do not blend, or else the mixture will turn into more of a paste.