Cashew Parmesan cheese is one of those simple base recipes that earns its place in the fridge. I have been making versions of this for over a decade, and it still appears on my mise en place list because it works with almost everything. Sprinkle it over pasta, salads, soups, roasted vegetables, grain bowls, risottos, or anything that needs a quick hit of salty, nutty umami magic.
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Cashew Parmesan Cheese Recipe
This cashew Parmesan cheese is a quick, versatile seasoning made with lightly toasted cashews, nutritional yeast, garlic powder and pink salt. The nutritional yeast brings that savory, cheesy umami flavor, while the pink salt sharpens everything up beautifully. The key is to toast the cashews, cool them properly, then pulse gently. Do not wander off - cashew Parmesan can become cashew butter very quickly if over-blended.
It is one of those small fridge staples that makes healthy cooking easier. Guests always love it, and it is a brilliant finishing touch for both everyday meals and retreat-style cooking.
Ingredients You Will Need
Full recipe quantities and method are below in the recipe card.
You will need:
- Cashews
- Nutritional yeast
- Garlic powder
- Pink salt
Equipment You Will Need
Weighing scales
Mixing bowl
Blender or food processor
Spatula
Storage container
How To Make Cashew Parmesan Cheese
- Start by lightly toasting the cashews until they are golden and aromatic. Allow them to cool fully before blending.
- Add the cooled cashews, nutritional yeast, garlic powder and pink salt to a food processor or blender. Pulse for 20-30 seconds, scraping down the sides as needed, until the mixture becomes a coarse Parmesan-style crumb.
- The big rule here: do not over-blend. You want a dry, crumbly texture, not cashew butter. Pulse, pause, check, repeat.
- Transfer to an airtight container and store in the fridge.
What To Serve Cashew Parmesan With
This cashew Parmesan cheese is incredibly versatile. Sprinkle it over:
- Pasta dishes
- Salads
- Soups
- Roasted vegetables
- Buddha bowls
- Risotto
- Pizza
- Stuffed peppers
- Grilled vegetables
- Savoury porridge or grain bowls
It also works as a seasoning crumb for tray bakes, vegetable gratins, or anything that needs a quick savory lift.
How To Store
Store the cashew Parmesan in an airtight container in the fridge. Keep it dry and use a clean spoon each time. Because it is made with nuts, chilling helps preserve freshness and flavour.
For best texture, avoid adding any liquid ingredients. This should stay as a dry sprinkle-style seasoning.
FAQ
Yes. This recipe is completely dairy-free and uses cashews and nutritional yeast to create a savory, cheesy-style flavor.
You can, but nutritional yeast gives the recipe its signature cheesy umami flavor. Without it, the result will be more like a seasoned nut crumb.
Yes, but lightly toasted cashews give a deeper, nuttier flavor. Just make sure they are fully cooled before blending.
It was blended too long. Cashews release their oils quickly, so pulse gently and stop once the mixture looks like coarse crumbs.
Yes. Macadamia nuts and sunflower seeds also work well for different flavor variations.
More Recipes
We hope you enjoy this delicious recipe. If you give it a try, let us know in the comments below - we love hearing your feedback and seeing your recreations.
📋 Recipe
Jimmy says
Nice easy looking delicious recipe, thank you