Citrus Free Vegan Parmesan
Raw cashews blended with nutritional yeast, garlic powder, and sea salt come together in minutes to create a savory, crumbly topping that genuinely earns its name. The nutritional yeast brings that deep, cheesy umami flavor while the cashews add a subtle richness and the perfect dry, flaky texture — no dairy required. A lot of store-bought vegan cheese alternatives sneak in citrus-derived preservatives or flavorings, so making your own batch at home puts you fully in control of every single ingredient. The food processor does all the heavy lifting here; just a few short pulses and you're done — the trick is stopping before it turns into a paste so you get those satisfying, Parmesan-like crumbles. It keeps beautifully in an airtight jar, ready to shower over pasta, roasted vegetables, soups, or anything else that could use a salty, savory finish. Simple, clean, and genuinely delicious.
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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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