Vegetarian Vegan Parmesan
That salty, savory sprinkle you reach for to finish pasta, salads, and roasted vegetables just got a serious plant-based upgrade. Raw cashews form the base here, blending with nutritional yeast to deliver that unmistakable umami depth, while garlic powder and fine sea salt round everything out into something that genuinely rivals the real thing. The whole process takes less than five minutes and a food processor — just pulse until you hit that perfect coarse, crumbly texture and you're done. The key is stopping before the cashews turn into a paste, so those short bursts in the food processor really do matter. Store it in an airtight jar and you'll have a ready-to-go finishing touch for practically any savory dish in your fridge. It's the kind of pantry staple that makes eating without dairy feel effortless rather than like a compromise.
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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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