When a recipe calls for Parmesan cheese in a white sauce or alfredo sauce, it can be frustrating if you don’t have Parmesan on hand. However, there are several good alternatives that can be used as substitutes in cream-based sauces.
Why Use Parmesan in White Sauce?
Parmesan cheese is a hard Italian cheese with a salty, nutty, and slightly sharp flavor. It has a granular texture that melts well. In white sauces like alfredo, the Parmesan adds a savory, cheesy flavor. It also helps thicken the sauce slightly and emulsify it for a smooth, creamy texture.
Here are some of the characteristics that make Parmesan a good choice for white sauces:
- Salty, savory flavor
- Nutty, slightly sharp taste
- Granular texture that melts smoothly
- Helps thicken and emulsify sauce
- Adds rich, cheesy flavor
When replacing Parmesan in a recipe, it helps to find an alternative that provides some of these qualities to end up with the best flavor and texture.
Best Parmesan Substitutes for White Sauce
If you don’t have Parmesan when a recipe calls for it, don’t worry! Here are some of the best substitutes to use instead:
Asiago Cheese
Asiago is an Italian cow’s milk cheese with a firm texture and flavor profile similar to Parmesan. It has a tangy, nutty taste that works well melted into creamy sauces. Asiago adds the salty, savory notes that Parmesan would provide. Just use the same amount called for in the recipe.
Romano Cheese
Romano is another good Parmesan substitute. Like Parmesan, Romano is a hard Italian cheese made from cow’s milk. It has a very savory, salty, and mildly sharp taste. It grates well and melts smoothly into white sauces. Romano makes an excellent one-to-one swap for Parmesan.
Grana Padano
Grana Padano is an Italian cheese very similar to Parmesan. It has a rich, complex flavor that is slightly milder than Parmesan with fruity overtones. Since it is less salty than Parmesan, add a pinch more salt to the sauce if needed. Otherwise, Grana Padano can be substituted 1:1 for Parmesan.
Pecorino Romano
Pecorino Romano is a sheep’s milk cheese from Italy. Like Parmesan, it has a bold, salty flavor that holds up well when melted. Pecorino Romano brings a great savory cheese taste to white sauces. Use the same amount as Parmesan.
Gruyère
Gruyère is a Swiss cheese with a dense, creamy texture that melts beautifully in sauces. It has a nutty, sweet flavor that pairs well with creamy ingredients. Use the same amount of Gruyère as the Parmesan called for. Add a pinch of extra salt since Gruyère is less salty.
Fontina
Italian Fontina has a rich, buttery flavor and velvety texture when melted. It won’t add the salty flavor of Parmesan, so season the sauce well. Fontina melts nicely into white sauces, though, adding a creamy cheese note.
Gouda
Gouda is another good Parmesan substitute, as long as you choose a more aged, sharper gouda. The salty, tangy notes in aged gouda complement creamy sauces well. Use the same amount as Parmesan and add salt and nutmeg to brighten the flavor if needed.
Cheddar Cheese
For a more affordable but still tasty option, use good quality sharp cheddar. The sharpness stands up well in creamy sauces and the texture melts smoothly when grated. White cheddar adds great cheesy flavor without changing the color. Use the same amount as Parmesan.
Vegetarian Substitutes for Parmesan
For vegetarian or vegan versions of white sauces, try these Parmesan substitutes:
Nutritional Yeast
Nutritional yeast flakes have a savory, cheesy umami flavor. They add richness and texture similar to Parmesan. Use 2-3 tablespoons of nutritional yeast per 1⁄4 cup Parmesan.
Miso Paste
White or yellow miso paste adds great umami flavor to white sauces. Use about 1 teaspoon per 1⁄4 cup Parmesan. The miso nicely seasons the sauce while thinning it out slightly.
Cashew Cheese
Grate cashew cheese or soft tofu to get a texture similar to grated Parmesan. This adds a creamy, tangy cheese note to the sauce. Use the same amount as the Parmesan the recipe calls for.
How to Substitute Parmesan in Specific Dishes
Certain dishes highlight Parmesan more than others. Here are some tips for getting the best results when substituting Parmesan in specific recipes:
Alfredo Sauce
| Dish | Best Substitutes |
|---|---|
| Alfredo Sauce | Asiago, Pecorino Romano, Gruyère |
In creamy alfredo sauce, use cheeses like Asiago, Pecorino Romano, or Gruyère to replace the Parmesan. Their salty, nutty flavors really shine against the cream.
Macaroni and Cheese
| Dish | Best Substitutes |
|---|---|
| Macaroni and Cheese | Sharp Cheddar, Asiago, Gruyère |
For mac and cheese, sharp cheddar is the best bet for that classic cheesy flavor. Asiago or Gruyère also work well. Just adjust the seasoning since they are less salty than Parmesan.
Soups
| Dish | Best Substitutes |
|---|---|
| Soups | Asiago, Romano, Sharp Cheddar |
In cream soups, go for Asiago, Romano, or sharp cheddar for a Parmesan swap. Their flavors hold up well and won’t get washed out by the other soup ingredients.
Risotto
| Dish | Best Substitutes |
|---|---|
| Risotto | Grana Padano, Pecorino Romano, Gruyère |
For risotto, use Grana Padano, Pecorino Romano, or Gruyère to replace the Parmesan. Their rich flavors complement the creamy rice beautifully.
Frequently Asked Questions
Why does Parmesan work so well in white sauces?
Parmesan has a unique salty, nutty, and savory flavor that enhances creamy white sauces. It also contains natural emulsifying agents that help thicken the sauce slightly and keep the ingredients blended smoothly.
What’s the best Parmesan substitute for a budget?
For an affordable yet tasty Parmesan swap, use good quality sharp cheddar cheese. It melts smoothly and provides plenty of flavor for white sauces at a lower cost.
Can I omit Parmesan from a sauce recipe altogether?
It’s best not to omit the Parmesan entirely, since it provides important flavor and texture. If you don’t have a suitable substitute on hand, add a pinch of salt, nutmeg, and extra cream or butter to try to mimic the Parmesan. The sauce may turn out a bit thinner without the cheese.
Is Romano a good replacement for Parmesan?
Yes, Romano makes an excellent Parmesan substitute in creamy white sauces. Like Parmesan, Romano is an Italian cow’s milk cheese with a hard texture and bold, savory taste. It can typically be swapped 1:1 for Parmesan.
Can I use Parmesan and an alternate cheese together?
Absolutely! Blending Parmesan with a small amount of Asiago, Gruyère, cheddar, or other cheeses can give you a great blended flavor. Use about 3/4 Parmesan with 1/4 of the second cheese.
Conclusion
Parmesan may be traditional in creamy white sauces, but there are plenty of delicious cheeses that can be substituted when Parmesan isn’t available. Cheeses like Asiago, Romano, Gruyère, sharp cheddar, and Gouda all make flavorful, melty alternatives. For vegetarian recipes, try nutritional yeast, miso, or cashew cheese instead of Parmesan. With a little seasoning adjustment, these Parmesan swaps can help you whip up fantastic white sauces.