Gracious Vegan Parmesan Cheese

By the Gracious Vegan

The difference between this recipe and most vegan Parmesan cheese recipes is the addition of a little miso paste. The miso adds a salty umami undertone that works well with the nutritional yeast to mimic Parmesan. Although this “cheese” does not melt, it can play many of the roles that dairy-based Parmesan can. See below the recipe for a list of dishes that call for this Parmesan.

Note on equipment: I recommend using a food processor for this recipe, but if you don’t have one, a blender will likely work if you’re careful. Just pulse for one or two seconds at a time and either shake your bullet blender or scrape the mixture out of the corns of a standing blender with a spatula to avoid the cashews turning into mush. Blenders are ideal for wet mixtures and not as ideal for dry mixtures like this Parmesan.

Makes a little over 1 cup

Add the following ingredients to a food processor and pulse until a fine meal is achieved. 

• 1 cup raw cashews (not soaked) (you can substitute up to 1/2 cup with old-fashioned oats)

• 1/4 cup nutritional yeast (What is Nutritional Yeast?)

• 2 teaspoons yellow or white miso paste (What is Miso?)

• 1/4 teaspoon garlic powder

Recipes that call for this vegan Parmesan:

• Asparagus and Orzo with a Lemony Sauce and Bread Crumbs

• Divine Vegan Eggplant Parmigiana

• Garlicky Grape Tomatoes with Angel Hair Pasta

• Instant Pot Vegan Pasta Puttanesca

• Pasta e Fagioli

• Pasta with Arugula in a Creamy Lemon Sauce

• Spaghetti Squash with Cashew Ricotta, Spinach, and Peas

• Vegan Fettuccini Alfredo

• Zucchini Lasagna Roll-ups

Sprinkle on:

• Spaghetti with Gracious Vegan Marinara Sauce (with Best Vegan Meatballs)

• Simple, Healthy Minestrone Soup 

• Vegan risotto and pizza

Timing: 5 minutes

Gluten-free