This Cashew Parmesan recipe has just 3 ingredients, takes just 5 minutes, and is the perfect cheesy-flavored substitute for dairy parmesan. Use it on pasta, soups, salads, or any savory dish!
This cashew parmesan is one of my favorite easy vegan cheese substitutes to make at home – this, my Pumpkin Seed Parmesan, and Tofu Feta are my go-to cheese recipes. You can also try my Nacho Cheese Sauce if you’re after something creamy and melty! It’s the perfect topping! Let me know what you think in the comments 🙂
Ingredients You’ll Need
This one’s honestly too easy not to make—just three pantry staples you probably already have. Here’s what you’ll need (and don’t forget, full details are in the recipe card at the bottom):
- raw cashews
- nutritional yeast
- salt
Instructions
Follow along with this step-by-step guide to make your cashew parmesan. You’ll find all the exact times, temperatures, and measurements in the recipe card below.
Step one: Toss the cashews, nutritional yeast, and salt into a high-speed blender.
Step two: Give it a quick blitz. I mean literally just a second or two. Then stop, shake or stir it a little so it doesn’t clump, and give it one more quick pulse. Check the texture—what you’re aiming for is a light, crumbly mix.
Step three: Store it in an airtight jar and keep it in the fridge.
Cashew Parmesan
Equipment
- High powered blender
Ingredients
- 1 cup raw cashews approx. 113g; whole, unroasted
- 1 cup nutritional yeast approx. 60g
- 1 tsp salt fine sea salt or kosher salt
Instructions
- Add all ingredients to a high-speed blender and secure the lid.
- Pulse for 1–2 seconds, then stop and shake or stir the mixture to redistribute.
- Pulse again for another 1–2 seconds, just until the texture resembles grated parmesan.Tip: Avoid over-blending or it may turn into a paste. A few small cashew pieces are fine!
sarah says
Once again, you’ve impressed – loving it, Liz.
sarah says
Truly delightful.
Hong Nguyen says
Can’t wait to try more of your recipes