Author: Introducing Parmegan (vegan parmesan). See what I did there with the name? Yeah, I'm so clever. Ehem, this is a lovely, salty, nutty, cheesy, crumble that works perfectly for substituting parmesan. It's so good that my parents (who aren't vegan), have a giant jar of it in their fridge at all times and they don't even purchase parmesan anymore! For real, no lies.
The cashew macadamia nut duo provides the perfect rich, creamy taste, the nutritional yeast adds a hint of cheesy flavour, and enough salt is added to match the saltiness of parmesan. Oooee I do love this stuff.
I like to make a container full of vegan parmesan and store it in the fridge so that I always have some at the ready. Parmegan is gorgeous on top of pasta dishes, salads, soups, pizza or anywhere that traditional parmesan would be used.
On another note, can you believe that this is the second recipe I ever posted on this blog!? My oh my how times have changed.
I decided to revamp this post as it was Ugly (with a capital U). See my original photo on the left, and my new improved photo on the right. Before and after shots for vegan parmesan, who knew that was a thing? Same recipe, but Sam has learned a thing or two about photography and blogging. Sam has also learned to speak in third person. Apparently, Sam, hasn't learned that she isn't speaking at all, but is typing. #stilllearning
To make Parmegan (Vegan Parmesan): simply toss all the ingredients into a food processor.
Pulse several times until it's broken down into a fine crumbly texture. I like a bit of texture in mine, but if you prefer a powdery texture, pulse a few times more. Sprinkle away over all your favourite dishes!
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Parmegan (Vegan Parmesan)
Servings: (about 1 tablespoon per serving)
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Ingredients
- ½ cup cashews, (roasted or raw)
- ½ cup macadamia nuts
- ½ cup nutritional yeast
- ½ teaspoon salt
Instructions
- Add all the ingredients to a food processor and pulse several times until it's broken down into a fine crumbly texture, scraping down the sides as needed. I like a bit of texture in mine, but if you prefer a powdery texture, pulse a few times more.
Notes
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕Bon appetegan!
Sam.
Gillian says
Just made this last night, as totally forgot it was a thing! Made your recipe years ago and forgot how tasty it was! This is going on everything 😋
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh thank you Gillian!! Haha, yes my husband always makes a giant jar of this because he likes to sprinkle it on everything too!!
Kathi says
I love this recipe and have made it more that a few times. I have never had the macadamia nuts (super expensive, if you can find them) but I have used almonds, pine nuts, pistachio nuts in place. Love all of the recipes that I have tried from Sam.
Jess @ It Doesn't Taste Like Chicken says
Thanks for your review, Kathi!
Christine S. says
The macadamia nuts give it a little bit of a punch and makes it taste more like parmesan. I've made vegan parmesan with just cashews before and this one is better. I had to really pulse it a lot to get the macadamia nuts to grind down, I may chop them a little next time. Overall, very delicious!!
Jess @ It Doesn't Taste Like Chicken says
Thanks for sharing!
Lisa says
Loved this, but have to agree with previous commenter, omitting the salt and adding a tablespoon of a light miso really punched up the umami! I have used all kinds of nuts, my favorite is the macadamia though!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it so much Lisa!
Adolfo Lunardi says
Our Go-To recipe for "grated Parm" we only use the Cashews and up the amount of Nooch. Sometimes I eat it straight up from the jar LOL
Jacqueline Kent says
Do you use double the cashews, since you don't use the macadamia nuts?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Jacqueline, yes if you are substituting more cashews for macadamia nuts, use 1 full cup cashews. Enjoy!
Carola says
I live in Mauritius where it is difficult to find macadamia nuts. Will Brazil do?
Penny says
The first time I made this I followed the recipe exactly. Good! The second time I didn't have macadamia nuts, so substituted brazils, and added 1tsp lemon pepper and ½tsp mustard powder. Even better! I can't resist fiddling with recipes, Sam, I'm sorry.
Jess @ IDTLC Support says
We love hearing how people make it suit their tastebuds. Thanks for sharing your experience!
Grace Lentini says
Quick, easy, tasty!
Jess @ IDTLC Support says
Thanks, Grace!
Den says
Texture is perfect, but the taste needs some bite. Garlic isn’t quite right. Any suggestions?
Margaret says
I've made a similar recipe with slivered almonds but 1-2 tsps of light miso was also included. i think that's the missing umami!
Peter says
Great taste but why did it come out pastie (damp), two times now. I'm using frozen nuts. maybe that's the issue? I like the idea that someone posted about roasted cashews, maybe I'll try that.
Jess @ IDTLC Support says
Yes, sounds like a moisture problem from the freezer.
Kat says
Hi, how long will this keep for? Thanks
Jess @ IDTLC Support says
This will keep in the fridge for about a month!
Penny says
Not a chance, unless you mix up double the quantity! It takes a lot of willpower not to eat it by the spoonful. I've made this with many different combinations of nuts and seeds and fiddled about with different seasonings; it's always excellent and my family keep finding new ways to use it. Try it dredged liberally over popcorn.
Irish says
So simple and delicious, Sam!!! I used walnuts instead of macadamia and added 1/2 tsp of garlic powder….it’s a winner!!!! Thanks for sharing your recipe…sending love from the island of Guam.
Shae says
This parmegan is sooooo good! Didn't have macadamia nuts so we used walnuts and roasted the cashews then added a little garlic powder. Couldn't stop eating it even before dinner!!
Irish says
Thanks for sharing….used walnuts and garlic powder as well…: ☺️