Gelatin Free 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-derived thickeners or setting agents that sneak into some store-bought alternatives. This version is completely plant-based and pulls off the job beautifully with just four pantry staples. Raw cashews bring the rich, slightly buttery base, while nutritional yeast delivers that unmistakable umami depth that makes you keep reaching for more. A little garlic powder and fine sea salt round everything out into something that genuinely tastes like the real deal. The whole thing comes together in a food processor in under a minute — just pulse until you hit that perfect coarse, crumbly texture and stop before it turns into a paste. Keep a jar of it in the fridge and you'll find yourself dusting it over everything from soups to grain bowls to roasted broccoli without a second thought.
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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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