Vegan Parmesan Twist
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A quick blender mix mimicking parmesan flavor with nuts and nutritional yeast. Almonds swapped with cashews for creaminess, onion powder in place of garlic powder for a subtle sharpness. Salt adjusted to balance umami without overpowering. Flaked nutritional yeast adds cheesy depth. Blending into a fine crumb, perfect for topping pasta, salads, or roasting veggies. Keeps refrigerated up to 4 weeks if sealed tight.
Prep:
7 min
Cook:
0 min
Total:
7 min
Servings:
About 3/4 cup
#vegan
#nutritional yeast
#cashews
#condiment
#plant-based cheese
#no cook
I once chased the elusive vegan parmesan—past blends too gritty, some too oily. The switch from almonds to cashews changed the game; softer bite, more natural creaminess without paste. Nutritional yeast? Essential. Garlic is classic but swapping in onion powder perked things up—a subtle, less aggressive tang that plays nice with other dishes. Salt beware—overdo it and everything falls flat; just enough to coax umami. Texture’s king here; fine but not powdery. Learned chopping in stages, listening for those tiny nut crunch sounds before stopping—always tempting to over-process. Smell guides me—earthy nuts with that yeast twang; too faint means underdone, too strong suggests over processed. Refrigerator is best—humidity’s enemy. This mix? Not just a condiment, it’s a kitchen secret sass from my pantry to your plate.
Ingredients
- 60 g (1/2 cup) raw cashews unsalted
- 2.5 ml (1/2 tsp) fine sea salt
- 1 ml (1/4 tsp) onion powder
- 30 ml (2 tbsp) nutritional yeast flakes
- Optional pinch smoked paprika for smoky note
About the ingredients
Switching almonds for raw cashews softens the texture, great if you want less grit but don’t puree too long or they’ll turn buttery fast. Nutritional yeast provides that cheesy depth without dairy but get good quality flakes—some taste straight up cardboard. Onion powder replaces garlic powder here for an odd but effective twist; less punch, more rounded flavor profile, worked surprisingly well in salads and pastas. Salting early in the mix helps distribute flavor more evenly; using sea salt gives a cleaner lift versus regular table salt. Smoked paprika is optional but adds a great complexity if you want a smoky undertone without heat. Keep nuts raw and dry—roasting before blending can intensify flavor but also risk oil leakage that clumps the mixture.
Method
- Pulse cashews in food processor until they break down but not oily. Watch the texture change—should be grainy with tiny bits, not creamy; stop before it turns paste.
- Add salt and onion powder; pulse twice to incorporate evenly. Smell should jump, sharper than plain nuts.
- Mix in nutritional yeast flakes; pulse once or twice more to distribute without grinding yeast too fine—it’s about contrasts in texture.
- Taste now; adjust salt or yeast if necessary. A touch more salt rounds flavors, too much kills balance. You want cheesy tang that’s subtle, not punchy.
- Store in airtight jar, fridge only. Moisture kills crispiness here. I’ve tested shelf life—around 4 weeks before it loses fresh flavor.
Cooking tips
Pulse nuts first for texture control; stop early to avoid creamy paste. Listen for cracking sounds—sign they’re breaking down but not melting. Mix in your dry spices (salt, onion powder) after nuts reach crumbly stage to prevent uneven distribution. Add nutritional yeast last to maintain its flaky character—overprocessing yeast can create a powder that loses the mouthfeel and aroma you want. Taste after each step—adjust salt or spices gradually. For storage, use an airtight jar, refrigerate immediately—avoid moisture contamination by using a dry spoon each time. Great as topping on hot pasta, where residual warmth releases aroma without melting the mixture, or as final sprinkle on salads for crunchy bursts. Skip blitzing into powder to preserve contrast; texture is what makes it special.
Chef's notes
- 💡 Pulse nuts in bursts, stop early before oily paste forms. Listen for faint cracking sounds. Texture should be crumbly with tiny particles, not powdery or creamy. Timing key—blend too long and moisture from nuts releases causing clumps. Raw, dry cashews give best crumb structure; roasted nuts risk oily mess if processed too long.
- 💡 Add sea salt and onion powder after nuts reach grainy crumb stage. Mixing spices too soon causes uneven distribution. Salt contributes more than flavor—draws out subtle nut umami. Onion powder replaces garlic powder here, milder, less sharp, keeps crumb balanced. Use fine sea salt for a cleaner saltiness, avoid table salt’s harsh edge.
- 💡 Nutritional yeast goes in last to keep flakes distinct. Over-blending yeast breaks flakes into powder, loses that cheesy twang and flaky texture. Pulse once or twice only. Don’t assume more blending means better; it dulls aroma and mouthfeel. Good quality yeast flakes vary—avoid cheap cardboard-like brands, they kill flavor impact.
- 💡 Taste between steps; salt adjusts easily but over-salting kills all balance fast. Subtle salty nudge lifts umami, too much overwhelms. Small pinch smoked paprika optional for smoky depth without heat. Can skip if undesired. Spice balance tricky—small adjustments, more cautious than bold. Trust your nose for sharpness and smell of yeast.
- 💡 Store in airtight jar, fridge best option. Moisture kills crisp crumb texture. Use dry spoon always. Shelf life around 4 weeks before flavor dulls. Freezing changes texture, not recommended. Keep away from humidity—condensation ruins crispiness. Ideal use—hot pasta or warm veggies where residual heat wakes aromas without melting the nut crumb.
Common questions
Can almonds replace cashews?
Yes but texture changes. Almonds grit more, harder to get crumbly not powder. Cashews softer, creamier bite but stop before paste. Almonds need shorter pulses. Flavor less creamy nutty, more dry. Adjust timing, check texture often.
Why onion powder not garlic powder?
Onion powder milder, less sharp punch. Garlic powder often overpowering, masks yeast’s subtle cheesy twang. Onion blends better in crumb, smoother aroma. You could swap back but risk losing nuance—less robust but gentler taste.
What if mixture turns oily?
Pulse less, stop immediately once bits form. Oil leaks from nuts if over-processed. Using roasted nuts makes oily paste easier to get—raw nuts preferred. Dry nuts help. Chill nuts before blending for firmer texture. Oil means pasty, not crumbly, hard to get that dry texture.
How to store properly?
Airtight jar, always fridge. Keep moisture out, dry spoon a must. Avoid freezing—texture changes, crispiness lost. Room temp short time fine but days risk rancidity or mold if exposed. If on counter, cover well, use quickly.
