Capsaicin Free Vegan Parmesan
If you've been missing that salty, savory sprinkle on your pasta, soups, and roasted vegetables, this four-ingredient blend is about to become a pantry staple. Raw cashews bring a subtle richness and the perfect crumbly texture, while nutritional yeast delivers that deep, cheesy umami flavor that makes the whole thing taste surprisingly close to the real deal. A little garlic powder and sea salt round everything out, and the whole process takes just a few pulses in a food processor. Many store-bought vegan cheeses sneak in unexpected seasonings that can be a problem for those avoiding spicy compounds, so making your own means you know exactly what's in the jar. The key is stopping the food processor before the cashews turn into a paste — you want light, dry crumbs that scatter beautifully over any dish. Store it in an airtight container and reach for it whenever a recipe calls for a finishing flourish of something savory and satisfying.
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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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