Dairy Free Vegan Parmesan
If you've ever missed that salty, savory sprinkle on top of pasta, roasted vegetables, or a big bowl of soup, this cashew-based blend is about to become a pantry staple. Raw cashews get pulsed with nutritional yeast, garlic powder, and sea salt until the mixture hits that perfect coarse, crumbly texture — remarkably close to the real thing. Nutritional yeast does the heavy lifting here, bringing a deep, cheesy umami flavor without a drop of dairy in sight. The whole thing comes together in a food processor in under a minute, which makes it almost embarrassingly easy. Store it in an airtight jar and you'll have a ready-to-go topping whenever a dish needs that finishing touch. It's one of those small swaps that genuinely doesn't feel like a compromise.
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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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