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 bring a rich, buttery base, while nutritional yeast delivers that deeply umami, almost funky depth that makes you do a double-take. A little garlic powder and fine sea salt round everything out into something that genuinely earns its place at the table. The food processor does all the work — just pulse until you hit that perfect coarse, crumbly texture and stop before it turns into nut butter. It makes enough for 8 servings, so you can keep a jar in the fridge and reach for it all week long. No dairy, no compromise, and honestly no reason to buy the store-bought stuff ever again.
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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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