Chestnut Free Vegan Parmesan
If you've been sprinkling store-bought dairy-free cheese alternatives on your pasta and wondering why something feels off, this four-ingredient blend is about to change your routine entirely. Raw cashews form the base, blitzed with nutritional yeast, garlic powder, and fine sea salt until the mixture hits that perfect coarse, crumbly texture that genuinely mimics finely grated Parmesan. The whole thing comes together in a food processor in under a minute, and the result is savory, nutty, and deeply satisfying in a way that's hard to believe from such a short ingredient list. Because every component here is straightforward and plant-based, there's no need to scrutinize labels for hidden tree nut varieties you're trying to avoid — cashews are the only nut in play, and you're in full control. It keeps beautifully in an airtight jar, so you can make a batch on Sunday and reach for it all week long over pasta, roasted vegetables, soups, or grain bowls. This is the kind of pantry staple that quietly makes everything taste more finished.
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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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