Celery Free Vegan Parmesan
That salty, savory sprinkle you reach for to finish pasta, salads, and roasted vegetables doesn't have to come from a dairy source — and this cashew-based version proves it. Raw cashews blitzed with nutritional yeast, garlic powder, and sea salt come together in minutes to create something that genuinely mimics the umami punch of finely grated Parmesan. The trick is in the pulsing: short bursts in the food processor keep the texture dry and crumbly rather than turning the whole thing into nut butter. It's a four-ingredient pantry win that stores beautifully in a jar, ready to shower over whatever needs a savory lift. No dairy, no celery, no fillers — just clean, bold flavor you made yourself.
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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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