Lupin Free Vegan Parmesan
That salty, savory sprinkle you've been missing on pasta, salads, and roasted vegetables? This cashew-based topper delivers it in minutes with just four simple ingredients. Nutritional yeast brings that unmistakable umami depth, while garlic powder and sea salt round everything out into something that genuinely rivals the dairy original. The food processor does all the heavy lifting — a few short pulses and you're done, no cooking required. Many store-bought vegan cheese alternatives sneak in lupin flour as a binder or protein boost, which makes label-reading a constant chore, but every ingredient here is straightforward and easy to verify. The key is stopping the processor before the cashews turn to butter — you want light, fluffy crumbs that cling to food the way real Parmesan does. Keep a jar of it in the fridge and you'll find yourself reaching for it on everything.
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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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