Turkey Free Vegan Parmesan
If you've ever wanted to finish a bowl of pasta or a Caesar salad with something salty, nutty, and satisfying, this cashew-based topper delivers exactly that. Raw cashews blended with nutritional yeast create a surprisingly convincing stand-in for the real thing — savory, a little funky, and full of umami depth. A touch of garlic powder and fine sea salt round everything out so each pinch punches well above its weight. The whole thing comes together in a food processor with just a few quick pulses, so there's virtually no effort between you and a finished jar ready to go in the fridge. It keeps beautifully in an airtight container, meaning you can sprinkle it over roasted vegetables, soups, or grain bowls all week long. No animal products, no fuss, and no compromising on that craveable, cheesy finish.
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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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