Legume 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 source — and this cashew-based version proves it. Raw cashews blended with nutritional yeast, garlic powder, and sea salt create a crumbly, umami-rich topping that genuinely mimics the texture and punch of finely grated Parmesan. The whole thing comes together in a food processor with just a few short pulses, so there's almost no effort standing between you and a jar of this stuff in your fridge. Since it skips beans, lentils, soy, and any other legume entirely, it's a great fit when you need a dairy-free finishing touch without the usual plant-based workarounds. Store-bought vegan cheeses often sneak in ingredients like pea protein or chickpea flour, so making your own gives you full control over what goes on your plate. Keep a jar on hand and you'll find yourself reaching for it constantly — it elevates everything from a simple bowl of pasta to a crispy sheet-pan vegetable.
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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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