Pecan Free Vegan Parmesan
Salty, savory, and surprisingly convincing, this plant-based topping delivers everything you want from a finishing cheese — without any dairy or tree nuts that might otherwise make a recipe like this off-limits. Raw cashews do the heavy lifting here, blending with nutritional yeast, garlic powder, and sea salt to create a crumbly, umami-rich sprinkle that looks and behaves just like the real thing. A few quick pulses in the food processor is genuinely all it takes — the trick is stopping before the cashews turn buttery, so you land on that perfect dry, flaky texture. It's endlessly versatile: shake it over pasta, roasted vegetables, soups, or salads whenever you want a little extra depth. Store it in an airtight jar and it's ready to go whenever dinner needs a finishing touch.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!