Cinnamon Free Vegan Parmesan
Dairy-free cooking has never been more satisfying than when you have a good parmesan substitute in your back pocket, and this one genuinely delivers. Raw cashews blitzed with nutritional yeast, garlic powder, and sea salt come together in minutes to create a savory, crumbly topping that mimics the real thing surprisingly well. For anyone avoiding warming spices like cinnamon — which can sneak into unexpected spice blends and store-bought seasoning mixes — this recipe is refreshingly straightforward with zero hidden surprises. Every ingredient is exactly what it says it is, so you stay in full control of what goes on your food. The food processor does all the heavy lifting; just pulse until you hit that perfect coarse, sandy texture and stop before it turns into cashew butter. Sprinkle it over pasta, roasted vegetables, soups, or salads for an instant hit of umami richness. Keep a jar in the fridge and you'll find yourself reaching for it constantly.
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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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