Dairy

Vegan substitute for Parmesan

Parmesan is salt, umami and a dry grate. Three pantry ingredients get you 90% of the way in a minute.

Options, ratios and best uses

Cashew parmesan

1:1

Blitz 100 g cashews, 3 tbsp nutritional yeast, 1 tsp salt.

Best for: pasta, salads, soups

Almond + yeast blend

1:1

Blanched almonds keep the colour pale.

Best for: nut-varied kitchens

Shop-bought vegan hard cheese

1:1

Improved a lot in recent years.

Best for: shaving over dishes

Toasted breadcrumbs (pangrattato)

1:1

Traditional "poor man's parmesan" from southern Italy.

Best for: pasta topping

Tips

  • Add a pinch of garlic powder for depth
  • Keep in the fridge up to two weeks
  • White miso boosts the aged note

Avoid

  • Over-blending into nut butter
  • Adding to boiling sauce — it clumps

Questions people ask

Is Parmesan vegetarian?

No. Protected Parmigiano Reggiano must be made with calf rennet.

Does cashew parmesan melt?

No — use it as a finishing sprinkle.

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