Turmeric Free Vegan Parmesan
That salty, savory sprinkle you've been missing on pasta, salads, and roasted vegetables is just four ingredients and a few pulses away. Raw cashews form the base, breaking down into a fine, crumbly texture that genuinely mimics the look and feel of finely grated Parmesan. Nutritional yeast brings that deep, cheesy umami punch, while garlic powder and sea salt round everything out into something that tastes far more complex than it has any right to. Many store-bought vegan cheese alternatives sneak in spices or colorings that can be hard to track down on a label — making this from scratch means you know exactly what's in the jar. The food processor does all the heavy lifting in under a minute, so there's almost no reason not to keep a batch in the fridge at all times. Spoon it over noodles, toss it into a Caesar, or finish a bowl of soup with a generous dusting — 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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