Vegan Cashew Parmesan
That salty, savory sprinkle you've been missing on pasta, salads, and roasted vegetables? It's four ingredients and about two minutes away. Raw cashews blitz down into a crumbly, nutty base that genuinely mimics the texture of finely grated Parmesan — no dairy required. Nutritional yeast brings that deep, cheesy umami punch, while garlic powder and sea salt round everything out into something that tastes far more complex than it has any right to. The only real trick is knowing when to stop pulsing — you want coarse, dry crumbs, not cashew butter, so a few short pulses and a watchful eye are all it takes. Store it in an airtight jar and it's ready to finish off a bowl of pasta, a Caesar-style salad, or a slice of garlicky toast whenever the craving hits. It's the kind of fridge staple that quietly makes everything taste a little more complete.
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Learn more →Ingredients
8 servings
- 1 cup raw cashews
- 3 tbsp nutritional yeast
- ½ tsp garlic powder
- ½ tsp fine sea salt
Instructions
- 1
Combine the cashews, nutritional yeast, garlic powder, and salt in a food processor.
- 2
Pulse 10–15 times until the mixture resembles coarse, dry crumbs — roughly the texture of finely grated Parmesan. Stop before the mixture turns into a paste or butter.
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