Mushroom Free Vegan Parmesan
Raw cashews blitzed with nutritional yeast, garlic powder, and sea salt come together in minutes to create a savory, crumbly topping that genuinely earns its name. The texture lands right in that sweet spot — coarse and dry, just like the real thing — as long as you pulse carefully and stop before it turns into nut butter. For anyone navigating a mushroom-free lifestyle, this is a win because nutritional yeast is the only "cheesy" shortcut here, and it's entirely derived from sugarcane or beet molasses, not fungi. That means you get all the umami depth and richness without any of the ingredients that can be tricky to avoid. Sprinkle it over pasta, roasted vegetables, soups, or salads and it holds its own every single time. Store it in an airtight jar and it keeps beautifully, ready to elevate whatever you're cooking next.
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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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