Nutmeg Free Vegan Parmesan
That salty, savory sprinkle you reach for to finish pasta, salads, and roasted vegetables just got a serious plant-based upgrade. Raw cashews blitzed with nutritional yeast, garlic powder, and sea salt come together in minutes to create something that genuinely mimics the umami punch of the real thing. A lot of store-bought dairy-free alternatives sneak in unexpected spices — including warm aromatics that can be hard to spot on a label — so making your own means you know exactly what's in the jar. The food processor does all the heavy lifting; just pulse until you hit that perfect coarse, crumbly texture and you're done. It keeps beautifully in an airtight container, so you can batch it once and have it ready to shower over everything for weeks. Simple, four-ingredient, and genuinely delicious.
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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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