Pork Free Vegan Parmesan
That salty, savory sprinkle you reach for to finish pasta, salads, and roasted vegetables just got a whole lot easier to make at home. Raw cashews blended with nutritional yeast, garlic powder, and sea salt come together in a food processor in under a minute, producing a crumbly, umami-rich topping that genuinely mimics the texture of finely grated cheese. The trick is pulsing in short bursts so the mixture stays dry and crumbly rather than turning into a paste — it's a small detail that makes a big difference. Store-bought versions can come with a long list of additives and uncertain sourcing, but this four-ingredient blend gives you total control over what goes into it. It keeps beautifully in an airtight jar, so you can make a batch and reach for it all week long. Shake it over a bowl of spaghetti, stir it into a creamy soup, or dust it over roasted broccoli — the possibilities are genuinely endless.
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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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