Vegan ‘Parmesan’ Recipe

Vegan ‘Parmesan’ Recipe

A sprinkling of Parmesan is a sure-fire way to give a dish that delicious savoury ‘oomph’. But what can you use instead if you’re cutting out dairy? Our plant-based alternative is a flavour bomb. It’s based on cashews and some other ingredients that may surprise you. Take a guess.


400g raw cashews
2tbsp nutritional yeast
1tsp salt
1tsp light miso paste
1tsp lemon juice
1 small clove of garlic


  1. In a food processor blitz the cashews to a coarse crumb consistency.
  2. Then add the rest of your ingredients and grate in the garlic clove then pulse. It is important there is still some texture to the Parmesan, you are looking for breadcrumbs. Avoid blending too finely.
  3. Use the Parmesan in pesto or sprinkle on top of pasta or use as a garnish on a variety of vegan dishes.
  4. Store the parmesan in an airtight container in the fridge for up to a week.

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