Ginger Free Vegan Parmesan
That satisfying, salty sprinkle you've been missing on pasta, salads, and roasted vegetables? It's four ingredients and a food processor away. Raw cashews blitz down into a crumbly, almost fluffy texture that genuinely mimics the look and feel of finely grated Parmesan — no dairy required. Nutritional yeast brings that deep, savory umami punch, while garlic powder and sea salt round everything out into something that tastes far more complex than it has any right to. The key is pulsing in short bursts so you land on coarse, dry crumbs rather than cashew butter — patience pays off here. Store it in an airtight jar and you'll have a ready-to-go topping on hand all week long. It's completely free of any warming spices or hidden additives, so if you're navigating a sensitivity to certain roots or aromatics, this is a condiment you can reach for 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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