Seeds Free Vegan Parmesan
That salty, savory sprinkle you reach for to finish pasta, salads, and roasted vegetables doesn't have to come from a dairy source — and this cashew-based version proves it. Raw cashews blitzed with nutritional yeast, garlic powder, and sea salt come together in minutes to create something that genuinely mimics the umami punch of the real thing. Many store-bought dairy-free alternatives sneak in sunflower seeds or sesame, which can be a real headache if you're navigating a seeds-free kitchen, but this recipe keeps things clean with just four simple ingredients. A food processor and a few quick pulses are all it takes — the key is stopping before the cashews turn into a paste so you get that perfect crumbly, Parmesan-like texture. It stores beautifully in an airtight jar, so you can keep a batch on hand and reach for it all week long. Sprinkle it over a bowl of spaghetti, toss it into a Caesar-style salad, or dust it over roasted broccoli — honestly, it elevates just about everything it touches.
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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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