If you've been missing parmesan on your pasta, you've gotta try this recipe! This cashew parmesan is not like other vegan parmesan alternatives! It has a secret ingredient that makes all the difference and very much reminds you of real parmesan cheese.
Here's why this is the best vegan parmesan
The first thing that comes to mind when you think about a good-quality Parmigiano Reggiano is its rich, salty, and almost nutty flavor, right? Well, raw cashew nuts are perfect for recreating that. They have a subtle nuttiness without being earthy, which makes them a great base for vegan cheese.
Their buttery notes also bring out that creamy, dairy-like flavor, making this parmesan alternative taste surprisingly authentic.
Another thing we know and love about parmesan is its saltiness. So don't be shy with the salt when you're making this recipe. It may seem like a lot but you'll just sprinkle a little bit on top of your pasta.
Now the secret ingredient that takes this recipe to the next level is white pepper! It adds just the right amount of sharpness without being too overpowering. I'm proud to say that it gives the parmesan that extra complexity that makes it stand out from other vegan versions.
Key ingredients and substitutions
- Raw cashews: Make sure they are unsalted as you want to control exactly how much salt you add to the recipe. Preferably use unroasted cashews which have a more neutral flavor and a light color. A great alternative would be macadamia nuts or pine nuts.
- Nutritional yeast flakes: It's probably the most popular plant-based cheese substitute ingredient. These light yellow flakes are a form of inactive form of yeast that are well known for their nutty, umami, and cheesy flavor. Make sure your nutritional yeast is gluten-free if needed as it's sometimes combined with gluten-containing grains (e.g., malt).
- Salt: I recommend using fine sea salt that blends easily with the rest of the ingredients.
- White pepper: Do not replace it with black pepper. If you don't have it at home or can't find it at the store, simply leave it out.
Blender or food processor?
I recommend using a food processor for best results. It gives you more control over the texture, which is key here. You want the cashews finely ground but you don't want them to turn into a paste (aka cashew butter).
For small batches like this, you can use a small food processor, sometimes called a food chopper, if it comes with an S-blade.
Only use a small blender if you have no other option. If necessary, scrape the cashews from the sides a few times and avoid overblending the mixture. If using a high-speed blender, you may have to make a double batch to help it blend properly.
- Step 1: Add the cashews, nutritional yeast, salt, and white pepper to a food processor fitted with an S-bland.
- Step 2: Blend continuously–no need to pulse. You want it to be as fine as possible without it turning into a paste. This should take about 1 minute. If your food processor starts getting warm or the cashews are getting compacted at the bottom, that's usually your cue to stop blending.
Storage tips
Good news, this homemade vegan parmesan stores really well! Store the vegan cashew parmesan in an airtight container in the refrigerator for up to 4 weeks. I like a 16 oz (500ml) Weck or Mason jar.
How to use vegan parmesan
Cashew parmesan cheese is an incredibly versatile condiment that you can use in a variety of savory dishes.
- Sprinkle the cashew cheese on top of pastas, such as this creamy cherry tomato pasta or zucchini pasta.
- Add it to salads and grain bowls
- Add this parmesan alternative to salad dressings that would normally contain regular parmesan cheese, such as vegan Caesar dressing.
- Blend it into creamy soups such as this 3-ingredient butternut squash soup.
- Sprinkle it over vegan zucchini boats or vegan meatballs in marinara sauce.
Variation ideas
For a cashew-free version of this parmesan alternative, check out the following recipes:
- No-blend vegan parmesan made from hemp seeds
- Nut-free parmesan alternative made using raw sunflower seeds
- Toasty parmesan made from pumpkin seeds
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The recipe
Vegan Cashew Parmesan Alternative
Ingredients
- 1 cup (140 g) cashews
- ¼ cup (15 g) nutritional yeast
- ¾ teaspoon salt
- 1 pinch of white pepper optional
Instructions
Add the cashews, nutritional yeast, salt, and pepper to a food processor.
Blend until finely ground.
Transfer to an airtight container and store in the fridge for up to 3 months.
Nutrition
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