Emulsifier Free Vegan Parmesan
That salty, savory sprinkle you reach for to finish pasta, salads, and roasted vegetables doesn't have to come from a shaker full of mystery additives. This plant-based version is made from just four whole-food ingredients — raw cashews, nutritional yeast, garlic powder, and sea salt — so there's nothing hidden in the label and no emulsifiers keeping it shelf-stable for years. A quick pulse in the food processor is all it takes to get that perfect coarse, crumbly texture that melts into hot dishes just like the real thing. The nutritional yeast brings a deep, cheesy umami flavor that pairs beautifully with the richness of the cashews, and the garlic powder ties it all together without overpowering. It comes together in minutes and stores easily in an airtight jar, ready to shower over whatever needs a finishing touch. If you've been cautious about store-bought dairy alternatives because of long ingredient lists, this one is a genuinely clean swap you'll want to keep on hand at all times.
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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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