Savory Nutty Vegan Parmesan Topping

I think most people would agree that one of the hardest parts of going vegan is giving up cheese. I still catch myself feeling a little envious when my husband and children tuck into a cheese toastie or nibble a really good wedge of cheese. I’m gradually shifting the family toward more plant-based meals, but I go slowly so they don’t reject the change. The one win I’ve managed is replacing grated parmesan on their pasta—thanks to this nutty cheese topping. Now they don’t even notice when I sprinkle this on their pasta instead of parmesan. Score!

There are countless recipes online for vegan, nut-based parmesan alternatives and I’ve tried many. For me the priority was a version that tastes good but is quick and easy to make. I didn’t want a long list of obscure ingredients bought only for one recipe. I also wanted something I could make while the pasta was cooking. This recipe fits all those needs. Dried onion and garlic powder give it rich savory notes, and nutritional yeast adds a mild cheesiness. It won’t taste exactly like parmesan, but it provides a lovely flavor boost and a satisfying texture on top of pasta, salads and roasted vegetables. It’s so moreish that my daughter and I have been known to sit at the table and eat spoonfuls straight from the jar!

Another practical advantage of this nutty cheese topping is convenience: no grating, no chopping board and far less washing up. Simply blend, jar and sprinkle as needed.

Chef’s Tips

• Blend the nuts in short, sharp bursts, scraping down the sides between bursts. The aim is a dry, powdery texture rather than a paste. If you over-blend, the nuts will release oils and form a paste.
• If the mixture does turn pasty, don’t worry. You can either use it as a thicker topping or convert it into a creamy sauce: continue blending until smooth, then add about 100ml of vegetable stock while blending to loosen it into a sauce. Stir in cooked broccoli or frozen spinach and a pinch of grated nutmeg for an easy, nutritious pasta sauce.

Serving Suggestions

This nutty cheese topping is ideal for sprinkling over pasta as a vegan parmesan alternative. It also works well on salads, steamed or roasted vegetables, baked potatoes and soups, or stirred into grain bowls for extra flavor and crunch.

For complementary recipe ideas, try simple vegan and gluten-free pasta dishes and sauces that pair beautifully with this topping.

Storage

Store the topping in a sealed container in the refrigerator. It keeps for several weeks; in my experience it usually lasts about a month if kept chilled and covered.

📖 Recipe 📖

Nutty Cheese Topping (Vegan Parmesan Alternative)

A tasty, quick vegan alternative to parmesan for sprinkling on pasta, vegetables and salads. Simple to make and naturally moreish—expect to reach for the jar frequently.

Prep Time
3 mins

Total Time
3 mins

Servings:
50 (small servings)

Author:
Camilla Sanderson

Ingredients

• 100 g cashews
• 2 tablespoons nutritional yeast
• ½ teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon dried onion
• ¼ teaspoon dried mixed herbs

Instructions

1. Place all ingredients in a blender or food processor. Pulse in short, sharp bursts, scraping down the sides between bursts, until the mixture reaches a powdery consistency.
2. Transfer the powder to a clean jar and store in the refrigerator. Sprinkle as needed over pasta, salads or vegetables.

Notes

• Keep in a sealed container in the refrigerator for up to a month.
• If the nuts are over-blended and become pasty, turn the paste into a creamy sauce by blending with around 100ml vegetable stock or water until smooth; adjust seasoning to taste.

Nutrition (per 5 g serving)

Calories: 12 kcal |
Carbohydrates: 1 g |
Protein: 1 g |
Fat: 1 g |
Sodium: 24 mg

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If you enjoy this nutty cheese topping, you might also like these other vegan and gluten-free recipes:

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