Coconut Free Vegan Parmesan
Finding a dairy-free Parmesan that actually delivers on flavor can feel like a long shot, but this four-ingredient blend genuinely earns its name. Raw cashews bring a rich, slightly buttery base, while nutritional yeast adds that unmistakable savory, cheesy depth that makes the whole thing work. A pinch of garlic powder and sea salt round everything out into something that tastes far more complex than the ingredient list suggests. The food processor does all the heavy lifting — just a few short pulses and you have a crumbly, golden topping that looks and behaves just like the real thing. Many store-bought vegan Parmesans sneak in coconut-derived ingredients or oils, so making your own means you know exactly what's in the jar. Sprinkle it over pasta, roasted vegetables, soups, or salads, and it keeps beautifully in an airtight container for whenever the craving hits.
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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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