Beef Free Vegan Parmesan
Salty, savory, and surprisingly close to the real thing, this cashew-based topping is the kind of pantry staple that quietly upgrades everything it touches. Raw cashews blended with nutritional yeast, garlic powder, and sea salt create a crumbly, umami-rich mixture that mimics the texture and punch of finely grated Parmesan without any animal products whatsoever. The food processor does all the heavy lifting — just a few short pulses and you're done, no cooking required. The key is stopping before the cashews turn into a paste, so you get that perfect dry, flaky crumb that clings to pasta, roasted vegetables, soups, and salads. Store-bought versions can be hit or miss, but making your own means you control the salt level and know exactly what's in the jar. Keep a batch 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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