Latex Free Vegan Parmesan
That salty, savory sprinkle you reach for to finish pasta, salads, and roasted vegetables just got a serious upgrade. This plant-based version blends raw cashews, nutritional yeast, garlic powder, and sea salt into a crumbly, umami-packed topping that genuinely rivals the real thing. The food processor does all the heavy lifting — just a few short pulses and you're done, no cooking required. For anyone navigating latex sensitivities, the ingredient list here is refreshingly straightforward, with none of the tropical fruits or common cross-reactive foods that can make store-bought vegan products tricky. Cashews bring a natural richness, while nutritional yeast delivers that deep, cheesy depth that makes this topping so addictive. Keep a jar in the fridge and you'll find yourself reaching for it constantly — it's the kind of pantry staple that quietly makes everything taste better.
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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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