Almond Free Vegan Parmesan
Salty, savory, and surprisingly convincing, this plant-based topping delivers everything you want from a good finishing cheese — without any dairy in sight. Raw cashews form the base, blending with nutritional yeast to create that unmistakable umami depth, while garlic powder and sea salt round out the flavor perfectly. A few quick pulses in the food processor is all it takes, and the whole thing comes together in minutes. Store-bought vegan parmesan options can be hit or miss, and many contain tree nuts you weren't expecting — so making your own puts you fully in control of what goes in. The texture lands right in that sweet spot of coarse, dry crumbs that melt into pasta, soups, salads, or roasted vegetables just like the real thing. Keep a jar in the fridge and you'll find yourself reaching for it constantly.
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Learn more →Ingredients
8 servings
- ¾ cup raw cashews
- 3 tbsp nutritional yeast
- ½ tsp garlic powder
- ¾ tsp fine sea salt
Instructions
- 1
Combine the cashews, nutritional yeast, garlic powder, and salt in a food processor.
- 2
Pulse 10–15 times in short bursts until the mixture resembles coarse, dry crumbs — about the texture of finely grated Parmesan. Stop before the mixture turns into a paste.
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