Macadamia Free Vegan Parmesan
Sprinkle this over pasta, roasted vegetables, or a big bowl of soup and watch it disappear fast. Raw cashews blended with nutritional yeast, garlic powder, and sea salt come together in minutes to create something that genuinely mimics the salty, savory punch of the real thing. A quick pulse in the food processor is all it takes — no cooking, no soaking, no fuss. For anyone navigating nut allergies or sensitivities, it's worth noting that cashews are the only nut here, making this a clean, straightforward option that sidesteps the richer, buttery tree nuts often found in dairy-free cheese alternatives. The texture lands right in that crumbly, coarse sweet spot — just stop pulsing before it turns into a paste and you're golden. Store it in an airtight jar and it's ready to go whenever you need a finishing touch that actually tastes like 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
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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