Nitrate & Nitrite Free Vegan Parmesan
If you've been sprinkling store-bought cheese alternatives on your pasta without reading the label, it might be time to make your own. Many packaged seasoning blends and processed toppings sneak in preservatives you'd rather avoid, but this four-ingredient version keeps things completely clean. Raw cashews blitz down into a savory, crumbly texture that genuinely mimics the real thing, while nutritional yeast brings that deep, umami-rich flavor you want on top of a bowl of pasta or roasted vegetables. A little garlic powder and sea salt round everything out, and the whole thing comes together in under five minutes with a food processor. The key is pulsing in short bursts — you want coarse, dry crumbs, not a paste, so a little patience goes a long way. Store it in an airtight jar and you'll have a versatile, fridge-ready topping that works on everything from soups to salads to pizza night.
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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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