Soy Free Vegan Parmesan
That savory, cheesy sprinkle you've been missing on pasta, salads, and roasted veggies? It's four ingredients and about two minutes away. Raw cashews blitzed with nutritional yeast, garlic powder, and sea salt create a crumbly, umami-rich topping that genuinely mimics the texture of finely grated Parmesan. The trick is pulsing in short bursts — you want dry, coarse crumbs, not a paste, so a little patience with the food processor goes a long way. Store-bought vegan cheese alternatives can be a minefield of hidden soy derivatives, but every ingredient here is straightforward and easy to verify. Once you have a jar of this in the fridge, you'll find yourself reaching for it constantly — it's that versatile. Keep it in an airtight container and it's ready to finish off any dish that needs a little extra depth.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!