Fish Free Vegan Parmesan
That savory, cheesy sprinkle you've been missing on pasta nights is easier to make than you'd think, and this cashew-based version delivers the real deal. Raw cashews blended with nutritional yeast, garlic powder, and sea salt come together in a food processor in under a minute — no cooking, no fuss. The result is a coarse, crumbly topping that mimics the salty, umami punch of traditional Parmesan without any animal products whatsoever. For anyone navigating fish-free eating, store-bought cheese alternatives can sometimes sneak in unexpected ingredients, so making your own puts you fully in control. The trick is to pulse in short bursts and stop before the cashews turn into a paste — you want that dry, flaky texture that melts into hot dishes just like the real thing. Keep a jar of it in the fridge and you'll find yourself reaching for it on everything from roasted vegetables to soups to a simple bowl of spaghetti.
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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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