Low Iodine Vegan Parmesan
Salty, nutty, and packed with umami, this dairy-free topper delivers everything you want from a finishing sprinkle — without any of the fuss. For anyone navigating a low-iodine protocol, regular dairy-based Parmesan is typically off the table, and many store-bought vegan alternatives can contain iodized salt or other questionable additives. This version keeps things clean and controlled, using raw cashews, nutritional yeast, garlic powder, and fine sea salt — all ingredients you can verify yourself. The food processor does the heavy lifting in under a minute, pulsing everything into a coarse, crumbly texture that mimics the real thing beautifully. It's endlessly versatile: shake it over pasta, roasted vegetables, soups, or salads whenever you need that savory, cheesy hit. Store it in an airtight jar and it'll be ready to go whenever a dish needs a little extra something.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
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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