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Garlicky Pasta with Asparagus and Cashew Parm - HolyCowVegan.net
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5 from 7 votes

Vegan Cashew Parmesan

A four-ingredient vegan Cashew Parmesan that tastes so good, you might have a hard time keeping yourself from scarfing it down by the spoonful. Sprinkle over pastas, on salads, or anywhere you'd add a dash of salty, cheesy parm. Vegan, gluten-free and soy-free recipe.
Prep Time5 mins
Course: Condiment
Cuisine: gluten-free, Italian, Soy-free, Vegan
Servings: 16 servings
Calories: 59kcal


  • 1 cup raw cashews or cashew pieces
  • ¼ cup nutritional yeast
  • ¼ to ½ tsp garlic powder (add less to begin with and add more if you like a greater kick to your parm)
  • 1 tsp oregano (doesn't sound like it belongs in parm, I know, but it adds that extra something without screaming, I'm here!)
  • Salt and ground black pepper to taste


  • Place all the ingredients in a food processor or blender and blitz until powdered. Check the texture every few seconds to ensure it is where you want it to be. I like my parm coarsely textured, but you can make this very powdery as well by blitzing longer.


  • Frugal tip: You can sub half the cashews with a couple of slices of day-old bread. Run through the food processor with the other ingredients and season as needed with salt and pepper.


Calories: 59kcal | Carbohydrates: 4.1g | Protein: 2.5g | Fat: 4.1g | Potassium: 111mg | Fiber: 0.9g | Sugar: 0.5g | Calcium: 10mg | Iron: 1.1mg