Peanut Free Vegan Parmesan
If you've ever reached for a store-bought dairy-free Parmesan and squinted at the label wondering what half the ingredients are, this four-ingredient blend is going to feel like a revelation. Raw cashews form the base, pulsed with nutritional yeast, garlic powder, and fine sea salt until the mixture hits that perfect coarse, crumbly texture that looks and behaves just like the real thing. The nutritional yeast brings a deep, savory umami punch that makes it genuinely satisfying rather than just a sad substitute. The whole thing comes together in a food processor in under five minutes, and the result stores beautifully in an airtight jar so you always have some on hand. Sprinkle it over pasta, roasted vegetables, soups, or anything else that could use a salty, cheesy finish — it works on practically everything. Since you're controlling every ingredient from start to finish, there's no need to stress about shared-facility warnings or mystery additives hiding in a pre-packaged version.
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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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