Carrageenan Free Vegan Parmesan
If you've been sprinkling store-bought vegan parmesan on your pasta without reading the label, it's worth knowing that many commercial versions sneak in carrageenan as a binder or stabilizer. This homemade version skips all of that — just four clean, whole-food ingredients that you probably already have in your pantry. Raw cashews blitzed with nutritional yeast, garlic powder, and sea salt come together in minutes to create a savory, crumbly topping that genuinely rivals the real thing. The food processor does all the heavy lifting, and the key is knowing when to stop pulsing — you want that perfect dry, flaky texture, not cashew butter. It's endlessly versatile: shower it over pasta, roasted vegetables, soups, or salads whenever you want a hit of cheesy, umami richness. Stored in an airtight jar, it keeps beautifully and is ready to grab whenever you need it.
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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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