Anti Inflammatory Vegan Parmesan
Raw cashews blended with nutritional yeast, garlic powder, and sea salt create a savory, crumbly topping that genuinely rivals the real thing — no dairy required. Cashews bring a natural richness along with healthy fats and minerals that fit beautifully into an eating pattern focused on reducing inflammation, and nutritional yeast adds a deep, cheesy umami without any of the saturated fat found in conventional parmesan. The whole thing comes together in a food processor in under a minute, which means you're never more than a few pulses away from a versatile pantry staple. The key is stopping before the mixture turns into a paste — those coarse, dry crumbs are exactly what you want for sprinkling over pasta, roasted vegetables, soups, or grain bowls. Store it in an airtight jar and it's ready to go whenever you need a finishing touch that feels indulgent but works hard for your health goals.
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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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