Shellfish Free Vegan Parmesan
That savory, cheesy sprinkle you've been missing on pasta, salads, and roasted veggies? It's hiding in your pantry right now. Raw cashews blitzed with nutritional yeast, garlic powder, and sea salt come together in minutes to create something that genuinely mimics the salty, umami punch of finely grated Parmesan. The food processor does all the heavy lifting — just a few short pulses and you're done, no cooking required. The key is stopping before the cashews turn into a paste, so you get that perfect dry, crumbly texture that clings to everything it touches. It stores beautifully in an airtight jar, which means you can keep a batch on hand and reach for it all week long. For anyone navigating shellfish concerns with store-bought cheese alternatives or pre-made seasoning blends, making this at home puts you fully in control of every single ingredient.
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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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