Looking for a quick and easy way to add cheesy goodness to your vegan meals? Cashew parmesan is the ultimate dairy-free alternative that’s perfect for sprinkling on pasta, pizza, roasted veggies, and even popcorn! With just a few simple ingredients and five minutes of your time, you can create a versatile, savory topping that rivals the real thing.

This recipe is creamy, nutty, and packed with umami flavor thanks to the magic of nutritional yeast. Plus, it’s super customizable—swap out the cashews or experiment with your favorite spices for a blend that’s uniquely yours. Whether you’re a long-time vegan or just looking to cut back on dairy, this cashew parmesan is a game-changer for any kitchen.

Why You’ll Love Cashew Parmesan

Quick & Easy: Takes just 5 minutes and no cooking required!
Flavorful & Versatile: Adds cheesy, nutty flavor to a variety of dishes.
Dairy-Free & Vegan: Perfect for those with dietary restrictions or anyone cutting back on dairy.
Customizable: Easily swap out ingredients or tweak the seasonings to fit your taste.
Great for Meal Prep: Keeps well in the fridge or freezer for whenever you need it.

What You Need to Make Cashew Parmesan

To make this simple recipe, you’ll need raw cashews, nutritional yeast flakes, and a few pantry spices like basil, oregano, garlic, and onion. Salt ties everything together, creating that perfect cheesy balance. For the full list of ingredients and measurements, check out the recipe card below!

How to Make Cashew Parmesan

Blend Ingredients: Place all the ingredients—raw cashews, nutritional yeast flakes, dried basil, oregano, garlic, onion, and salt—into a food processor.
Pulse Until Fine: Process on high for about 20 seconds, stopping when the mixture resembles the texture of grated parmesan. Be careful not to overblend—you don’t want cashew butter!
Store Properly: Transfer the mixture into a covered jar or shaker. Store in the refrigerator for several weeks or freeze it for up to 3 months.
Sprinkle & Enjoy: Use your cashew parmesan to enhance the flavor of any dish.

Commonly Asked Questions

Can I use a different nut or seed instead of cashews?

Absolutely! Try hemp hearts, walnuts, almonds, pine nuts, sunflower seeds, or pepitas. Each will bring its own unique flavor and texture to the parmesan.

What if I don’t have nutritional yeast?

Nutritional yeast is essential for the cheesy flavor in this recipe. It’s highly recommended not to skip it, but you can find it at most grocery stores or online.

How long does cashew parmesan last?

In the refrigerator, it will keep for several weeks. If stored in the freezer, it can last up to 3 months.

Can I use a blender instead of a food processor?

Yes, but make sure to pulse in short bursts and scrape down the sides frequently. Avoid overblending to maintain the parmesan texture.

What dishes pair well with cashew parmesan?

It’s amazing on pasta with marinara, sprinkled over pizza, mixed into pesto, or even on roasted veggies and popcorn for a savory twist.

Cashew Parmesan

Learn how to make Cashew Parmesan in just 5 minutes! This dairy-free, vegan cheese alternative is perfect for pasta, pizza, and more. Quick, easy, and incredibly flavorful!

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Ingredients

Instructions

Put all of the ingredients into a food processor. Process on high for about 20 seconds, or until the cashews have broken down into fine pieces. Be careful not to overblend—you want the texture to resemble parmesan, not cashew butter.
Transfer the cashew parmesan to a covered jar or shaker. Store it in the refrigerator for several weeks or in the freezer for up to 3 months.

Notes

Vary It:
You can replace the raw cashews in part or entirely with hemp hearts, walnuts, almonds, pine nuts, sunflower seeds, or pepitas (shelled pumpkin seeds). The dried basil, oregano, granulated onion, and garlic can be substituted with 3/4 teaspoon of your favorite Italian spice blend. However, the nutritional yeast flakes are essential as they provide the cheesy flavor that defines this recipe.

Tip:
Use cashew parmesan on pasta with marinara, on top of pizza, in pesto for added cheesiness, or as a topping for roasted vegetables or popcorn.

Recipe featured in *Living Vegan for Dummies, 2nd Edition* by Cadry Nelson, John Wiley & Sons, Inc, 2024

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