Seed Oil Free Vegan Parmesan
That salty, savory sprinkle you reach for to finish pasta, salads, and roasted vegetables doesn't have to come from a shaker full of mystery oils. This cashew-based blend delivers the same umami punch as the real thing, built entirely from whole ingredients you can feel good about. Raw cashews bring a natural richness, nutritional yeast adds that deep, cheesy depth, and a little garlic powder and sea salt tie it all together — no refined oils, no fillers, no compromises. The food processor does the heavy lifting in under a minute, and the only real skill involved is knowing when to stop pulsing so you keep that perfect crumbly texture. It stores beautifully in an airtight jar, so you can keep a batch on hand and reach for it all week long. Honestly, once you have this in your fridge, you'll find yourself putting it on everything.
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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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