Pistachio Free Vegan Parmesan
Sprinkle this over pasta, roasted vegetables, or a big bowl of soup and watch it disappear fast. Raw cashews blended with nutritional yeast, garlic powder, and sea salt come together in minutes to create something that genuinely mimics the savory, umami punch of the real thing. A quick pulse in the food processor is all it takes — no cooking, no soaking, no fuss. Store-bought vegan parmesan alternatives can sometimes sneak in unexpected nuts or additives, so making your own means you know exactly what's in the jar. The key is stopping the food processor before things get pasty — you want light, fluffy crumbs that melt into whatever you're topping. It keeps beautifully in an airtight container, so you can make a batch and reach for it all week long.
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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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