Gut Friendly Vegan Parmesan
That salty, savory sprinkle you reach for to finish pasta, soups, and roasted vegetables doesn't have to come from a dairy-heavy block of cheese. This cashew-based blend delivers the same umami punch using just four simple ingredients, and the whole thing comes together in a food processor in under a minute. Raw cashews are gentle on digestion and free from the additives and preservatives often hiding in store-bought cheese alternatives, making this a smart swap for anyone keeping a close eye on what goes into their gut. Nutritional yeast brings a deep, cheesy flavor along with B vitamins, while garlic powder and sea salt round everything out into something that tastes far more complex than its short ingredient list suggests. The key is pulsing in short bursts — you want coarse, dry crumbs that mimic the texture of finely grated Parmesan, not a paste. Store it in an airtight jar and you'll have a ready-to-go topping that makes clean, wholesome meals feel genuinely indulgent.
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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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