Eggless Vegan Parmesan
That salty, savory sprinkle you reach for to finish pasta, salads, and roasted vegetables doesn't have to come from a dairy counter — or contain any animal products at all. Raw cashews blitzed with nutritional yeast, garlic powder, and sea salt come together in a food processor in under a minute, producing a crumbly, golden topping that genuinely mimics the texture and umami punch of the real thing. The trick is pulsing in short bursts so the cashews break down into coarse crumbs rather than turning into a paste — it's a small detail that makes a big difference. Since every ingredient here is whole and plant-based, there's no need to scan labels for hidden egg derivatives or dairy traces. Store it in an airtight jar and it's ready to shower over anything that needs a little extra depth. It's the kind of pantry staple that, once you make it, you'll wonder how you ever went without.
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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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