Nothing beats a creamy, umami, cheesy topping on savory meals - which is exactly what this vegan parmesan cashew cheese is! This recipes is a healthy alternative to store bought vegan cashew cheeses, that uses everyday pantry items to take your meals up a notch. Vegan or not - you're sure to love this one!
I grew up on a dairy farm, so my love for all things cheese and cream runs DEEP. Don't get me wrong, I LOVE parmesan cheese... it's probably my personal favorite with a good brie following close behind.
The thing is, I will leave it to the experts to make that cheese. Inside my kitchen, I enjoy using my pantry to remake the classics in unconventional but tasty ways. If I can create something tasty and eliminate a few allergens for some of peeps along the way - so be it! No matter your dietary preferences, this vegan parmesan is fabulous.
The importance of umami
Umami is one of our five recognized basic tastes, providing a hearty or savory taste to dishes. It's in all sorts of things, including parmesan cheese. Umami is a staple source of flavor in many savory dishes, so I needed this cheese to have the same qualities its "real" cheese counterpart would.
I decided to create a vegan parmesan cheese made with cashews because they really are such creamy, silky nuts! Simply add some nutritional yeast, spices, and blend! Don't be scared of the chili powder and smoked paprika, I like to add a little spice to bring out the "cheesy" flavor of the nutritional yeast. Try it first, and if you dislike it, omit these spices for a simpler taste.
I put this stuff on *literally* everything - salads, soups, eggs, tacos, pasta ... pretty much anything that parmesan cheese would taste good on - this vegan cashew cheese will go great on!
Home Cook Hacks:
The best part: you can make it in batches and it lasts in the fridge for weeks, and the freezer even longer. Ran out of you favorite parmesan block but have cashews, nutritional yeast, and spices in the pantry? Whip some of this up and your ready to go! Or, maybe you even had it premade in a container in the fridge already? 🙂 Either way, this cheese has your back!
Ahh, the beauty of a well stocked pantry - even modern home cooks secret tool!
Even better - it is the base for my Cashew Queso! This is an all time favorite - you simply take this recipe, add some water and chipotle adobo peppers, blend, and you've got a tasty queso, my friends!
I could talk about cheese all day but - I hope you enjoy this one as much as I do!
PrintCashew "Parmesan" Cheese
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 16 + tablespoons 1x
Ingredients
- 1 cup cashews (raw work best - pieces or whole)
- 4 tbsp nutritional yeast
- ½-1 tsp kosher salt (to taste)
- ½ tsp onion powder
- 1 ½ tsp garlic powder
- ¼ tsp smoked paprika
- ⅛ tsp chili powder
Instructions
- Add all ingredients to a high speed blender or food processor and blend into a fine powder.
- Sprinkle on whatever your heart desires!
Notes
Lasts in fridge a few weeks stored in an airtight container.
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