Pescatarian Vegan Parmesan
If you've ever reached for a store-bought parmesan alternative and squinted at a wall of unfamiliar additives, this homemade version is a breath of fresh air. Raw cashews, nutritional yeast, garlic powder, and sea salt come together in a food processor to create something genuinely magical — a savory, crumbly topping that mimics the salty, umami punch of the real thing. The trick is in the pulsing: short bursts keep the texture coarse and dry rather than turning the whole thing into cashew butter, so you get that perfect sprinkle-able consistency. It takes just minutes to make and stores easily in an airtight jar, ready to finish off pasta, salads, roasted vegetables, or anything else that could use a little extra depth. Once you have a batch in the fridge, you'll find yourself reaching for it constantly.
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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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