Nightshade Free Vegan Parmesan
If you've been missing that salty, savory sprinkle on your pasta, grain bowls, or roasted vegetables, this cashew-based blend is about to become a pantry staple. It comes together in minutes with just four ingredients — raw cashews, nutritional yeast, garlic powder, and sea salt — all pulsed in a food processor until you hit that perfect, crumbly texture. The nutritional yeast does the heavy lifting here, delivering a deep, cheesy umami flavor without any dairy. Since nightshade-free cooking often means rethinking classic comfort food toppings, this one is a genuine win — no peppers, no paprika, no tomato-based anything hiding in the mix. The key is stopping the food processor before the cashews turn into a paste; you want dry, fluffy crumbs that behave just like the real thing. Store it in an airtight jar and it's ready to finish off any dish that 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
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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