Brazil Nut Free Vegan Parmesan
That salty, savory sprinkle you've been missing on your pasta, salads, and roasted veggies? This four-ingredient blend delivers it without any dairy — or any of the tree nuts that make so many store-bought vegan cheeses a gamble. Raw cashews blitz down into a fine, crumbly texture that genuinely mimics the look and feel of finely grated Parmesan, while nutritional yeast brings that deep, umami richness you'd expect from the real thing. A little garlic powder and sea salt round everything out, and the whole process takes about two minutes in a food processor. The key is pulsing in short bursts so you get those perfect dry crumbs rather than a paste — it's a small detail that makes a big difference. Store it in an airtight jar and you'll have a ready-to-go finishing touch for just about everything in your fridge. Simple, versatile, and genuinely delicious.
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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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