Lactose Free 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 clever blend of raw cashews, nutritional yeast, garlic powder, and sea salt comes together in a food processor in under a minute, producing a crumbly, umami-packed topping that genuinely earns its name. The nutritional yeast does the heavy lifting here — it brings that deep, cheesy funk without a drop of milk or cream in sight. A few short pulses are all it takes; the goal is coarse, dry crumbs that melt into whatever you're sprinkling them on, so resist the urge to over-process. It stores beautifully in an airtight jar, meaning you can keep a batch on hand all week for pastas, grain bowls, salads, or anything that needs a savory finishing touch. Simple, satisfying, and endlessly versatile.
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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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