Fructose Free Vegan Parmesan
That savory, cheesy sprinkle you've been missing on pasta, salads, and roasted vegetables is closer than you think — and it comes together in about two minutes flat. Raw cashews form the base, blending with nutritional yeast, garlic powder, and fine sea salt into a crumbly, umami-packed topping that genuinely earns its name. The food processor does all the heavy lifting; a quick pulse is all it takes to nail that perfect coarse, dry texture without tipping into paste territory. For anyone managing fructose sensitivity, store-bought vegan cheeses and condiments can be a minefield of hidden high-fructose ingredients, so making your own from scratch puts you completely in control. Every ingredient here is straightforward and low-risk, which means you can shower it generously over your food without second-guessing the label. Keep a jar in the fridge and you'll find yourself reaching for it constantly — it's the kind of pantry staple that quietly upgrades everything it touches.
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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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