Black Pepper Free Vegan Parmesan
That savory, cheesy sprinkle you've been missing on pasta, salads, and roasted veggies? It's four ingredients and about two minutes away. Raw cashews blitz down into the most convincing crumbly texture, while nutritional yeast brings that deep, umami-rich flavor that makes this topping genuinely hard to put down. Garlic powder and fine sea salt round everything out into something that tastes far more complex than it has any right to. For anyone who needs to skip the bite of black pepper, store-bought vegan cheeses can be a minefield — many blends sneak it in as a background seasoning — so making your own puts you fully in control. The food processor does all the heavy lifting; just pulse in short bursts and stop before it turns into cashew butter. It keeps beautifully in an airtight jar, so you can make a batch and reach for it all week long.
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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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