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!
Parmegan (Vegan Parmesan)
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
Bon appetegan!
Sam.
Alba says
I used walnuts instead of macademia and added garlic powder, amazing!
Megan RJ says
Thank you so much! Store bought vegan parmesan is hard to find in grocery stores and when I do find it, it's super expensive. This is such a wonderful alternative! I use it for making Elote and my entire family loves it!
Tamara says
I have a question before trying this. Do you use roasted and salted macadamia nuts or raw? I see either is fine for the cashews, but how about the macadamias?
Seema says
Hi Sam, this is the tastiest vegan parmesan recipe I have tried. I subbed walnuts for macadamia nuts and loved the umami-cheesey-salty-satisfying end result! We put it on everything... homemade vegan tomato soup, salads, vegan alfredo pasta... you name it! My only complaint... is that we eat it too fast! LOL... Thanks for the recipe! Seema
Sam Turnbull says
Awesome!!
Gabbi says
Another amazing recipe!!!! This was so easy, and such a great hit of flavour sprinkled on top of my pea risotto. I like how it’s even good for nutrition with the nuts and nutritional yeast unlike a substitute (and tastes much better). Thank you from England 🙂 xxx
Sam Turnbull says
Aww yay! Thrilled you enjoyed 🙂
Colleen Matthews says
Hi Sam, looks fantastic! My son is allergic to cashews. Think I could use walnuts or almonds instead?
Sam Turnbull says
Yes, blanched almonds or walnuts would both be great. Enjoy!
Hazel says
This is so easy and SO GOOD! I’ll never buy vegan Parmesan again. I put it on top of soup. I love that all of your recipes are so easy and so tasty.
Sam Turnbull says
Haha, that's so great, Hazel! So happy you are loving my recipes so much 🙂
Neil says
Just made this, no food processor so; nuts placed in bag, rolling pin swung with enthusiasm, transferred to mortar & pessel to finish. Taste to die for! It may survive to be added to various dishes, most probably going to accompany a glass of wine!
Sam Turnbull says
Lovely! 🙂
pam says
made the mistake of using a "blender". definitely us "food processor" as stated in the directions. Using the blender the nuts get caught in below the blade, therefore don't get ground up. Also any if you over grind it, the mixture becomes a paste. Even with my errors it tasted great over pasta.
Sam Turnbull says
Oh no! Yes a food processor all the way. Glad you enjoyed it anyways, Pam!
Kim Walls says
This stuff is amazing! Tastier than real parmesan. I sprinkle it on everything! My toast in the morning, popcorn, pasta, and I've been know to eat straight spoonfuls! Thanks Sam!
Sam Turnbull says
That's so awesome!! Thrilled you love it so much, Kim 🙂
Suzanne says
This vegan Parmesan is so tasty! I didn’t have macadamia nuts, so I subbed in walnuts. T’was really freakin’ yummy! Thanks, Sam, for this recipe!
Sam Turnbull says
Yay!!! You're most welcome, Suzanne! Thrilled you enjoyed it so much 🙂
Michael says
thanks Suzanne for letting us know that you substituted walnuts for macadamia nuts, and it worked out.
Suzanne McCarthy says
Your’e welcome!
Suzanne McCarthy says
*you’re
Courtenay says
I'm sitting here wishing that this was nut free to put on your df, gf, nf, vegan mac powder so I can make it baked with something on top because I cant think of anything else from what we have.
You have so many wonderful recipes!!
Sam Turnbull says
Thank you! You could just simply use a bit of nutritional yeast instead. Enjoy!
Kathy says
I didn't have any macadamia nuts and substituted pine nuts. It's pretty tasty! Will try macadamia nuts next time to compare. Love your Cookbook AND your Pyrex!
Sam Turnbull says
Haha thank you so much, Kathy! Pine nuts sound delicious as well 🙂
Mona says
So I love your recipe and want to try it but need a substitute for your parmegan. My son is allericy to all nuts. Any ideas??
Sam Turnbull says
You could just use plain nutritional yeast. 🙂
Hannah says
I use toasted sunflower seeds and it is good
Sam Turnbull says
Great idea!
Angel D Cleary says
I put fresh garlic and parsley in mine and then keep it in the freezer. The last time I made some I used pumpkin seeds and that was really good too, if an odd colour! =D
Sam Turnbull says
Ohhhh sounds fab!
Lili says
Yes I second the seeds suggestions for anyone who is allergic to nuts. I have used both pumpkin seeds and sunflower seeds with success. Or any combination of with or without nuts. Toasting them adds a good flavor also. I can't use nutritional yeast so sometimes I just add in a little garlic , onion or other herbal or vegan dry powder such as veggie bouillon to kind of separate things.
Sam Turnbull says
Great tips!
Andreia says
OMG I've finally found nutritional yeast and I'm so excited to make this today hurray! 🙂
Sam says
I'm so excited for you!! I always have parmegan on hand 🙂
Kristi says
So yeah that step where you say to put the nuts in the dish you will store them in until it's about half full...an important step. I'm clearly not good at eyeballing anything and made a ridiculous amount. Hahaha! Oh well, at least I won't run out anytime soon.
Sam says
Haha! You can store extra in the freezer if you like, just to make sure it keeps fresh! I can never have enough Parmegan on hand!
Rebecca says
How long does Parmegan last in the fridge? I've had some for at least a month-- it doesn't smell off but the color may be duller than I remember it being. It's easy enough to make a fresh batch but I rather not waste it if it's unnecessary.
Sam Turnbull says
If it seems fine to you, then it should be fine! I keep mine for up to a month on the shelf, and longer in the fridge. Your only concern are the nuts going off, and rancid nuts taste awful, so you would notice for sure!
Amanda says
What is the ratio/measurements that you are using?
Sam says
Haha, this was before I thought measurements were cool (insert eye roll here), haha. Basically it's half and half. I tend to opt on the side of a little more nuts than nutritional yeast. 🙂
Aimee Thorne says
I would be remiss as a Pyrex fan in pointing out that that is a refrigerator jar (a precursor to tupperware) and not a butter dish...which will make it easier for you and your readers to locate more of them. 2 years late of course. Going to try this this weekend
Samantha Turnbull says
Oh that's even better! Unfortunately, that little guy had a jam session with my concrete floor and didn't live to tell the tale. I will pick up a new one when I come across one. I miss my little parmegan holder.
Carol says
I am a pyrex/fire king/anchor hocking collector .. and as Aimee Thorne pointed out, that is [was] a refrigerator dish. You can often find them at yard sales, antique or thrift stores, and on eBay! I went to using ALL glass containers for storage. I also have several antique pyrex/fire king/anchor hocking nesting (mixing) bowl sets. Wouldn't trade them for anything! Looking forward to trying this recipe. Thank you!!
Sam Turnbull says
Yes I have quite a large collection of pyrex myself 🙂 You can see my collection in the background of my videos and photos taken in my kitchen. They're my fav!
Nita says
Are the cashews roasted or raw?
Samantha Turnbull says
Hi Nita, good question! You could use either, but I like the flavour of roasted cashews more. 🙂
Nita says
Thanks!
Claudia says
You could capitalize on this idea. I'll have to try it. Thanks!
Samantha Turnbull says
I would love to do that!! Oh the day when I walk down the grocery store isle and see my Parmegan on the shelf... Swoon. Yes, these are the things that make me swoon
mostlydinosaurs says
That butter dish is the cutest!
itdoesnttastelikechicken says
Thanks! If you like vintage or antique stores, they are actually pretty common. You may be able to find one!