Vegan parmesan cheese recipe

Ingredients

• 30 g (about 2 tbsp)cashews
• 1 tbspnutritional yeast
• A pinchsalt
• A littlegarlic powder

Instructions

1. 1

   Grind the ingredients

   Put all the ingredients in a coffee grinder and mix. The vegan Parmesan-style seasoning is ready to use.

What is vegan Parmesan?

Vegan Parmesan is a plant-based seasoning made to offer a savoury, cheesy-style topping without dairy. This simple version uses cashews for richness and nutritional yeast for a savoury note.

It is a quick home adaptation rather than a traditional aged cheese: grind the ingredients together, then scatter the mixture over food.

Nutrition and macros by portion

The nutrition label shows one serving as written: 46 calories, 2g protein, 3g carbs, 3g fat.

Cashews provide most of the energy and fat, along with some protein and carbohydrates; nutritional yeast adds a little more protein and carbohydrate. Use it as a topping alongside a meal with vegetables and a substantial protein source, such as beans or lentils.

Why these ingredients work

Cashews: their mild flavour and natural oils give the blend a rounded, slightly rich taste.

Nutritional yeast: this brings a savoury quality that helps the mixture work as a cheese-style garnish.

Seasonings: a pinch of salt and a little garlic powder sharpen the flavour without requiring extra preparation.

Getting the texture right

A coffee grinder makes it easy to combine the small quantity. Use short pulses if you want more control over the texture, stopping when the cashews are finely broken down.

Avoid grinding for too long, as the nuts can release their oils and turn the mixture pasty.

Adjusting the flavour

Start with just a little garlic powder, since its strength can vary between brands. Taste the finished mixture and add a small extra pinch of salt if needed.

How to serve it

Sprinkle the blend over pasta, roasted vegetables, salads or soup just before serving. It also works as a savoury topping for other dishes that would benefit from a nutty, cheesy-style finish.

Add it at the table or near the end of cooking so its flavour stays noticeable.

Recipe notes & tips

• Use a clean, dry grinder so the mixture stays crumbly.
• Grind in short pulses to avoid turning the cashews into a paste.
• Add the garlic powder gradually if you are unsure how strong it is.
• Taste the blend before serving and adjust the salt to suit your food.
• Sprinkle it on just before eating for a distinct savoury finish.

Variations

• Peppery finish: Add a little black pepper for a sharper edge.
• Herb note: Mix in a small amount of dried herbs for a fragrant variation.
• Extra garlic: Add a touch more garlic powder for a stronger savoury flavour.
• Coarser texture: Pulse briefly and leave some small cashew pieces.
• Seed swap: Replace some of the cashews with seeds for a different nut-free-style blend.

Common mistakes to avoid

• Grinding for too long: The cashews can become oily and pasty, so use short pulses.
• Adding too much garlic: It can dominate the mild cashews, so start with a little.
• Using a damp grinder: Moisture can make the mixture clump, so make sure the grinder is dry.
• Over-salting: The blend is best adjusted gradually, so taste before adding more.
• Sprinkling too early: The topping can lose its distinct finish, so add it shortly before serving.

How to store

Keep the mixture in an airtight container in the fridge and use it within about 2 weeks. It does not need reheating; stir or shake it before sprinkling if it has settled.

Frequently asked questions