Walnut Free Vegan Parmesan
That salty, savory sprinkle you've been missing on pasta, salads, and roasted veggies? This plant-based version nails it with just four simple pantry ingredients. Raw cashews bring the rich, slightly buttery base, while nutritional yeast adds that unmistakable cheesy depth that makes the whole thing taste far more complex than it has any right to. A quick pulse in the food processor is all it takes — no cooking, no soaking, no fuss. For anyone navigating tree nut concerns specifically around walnuts, this recipe is a clean, worry-free option since cashews are the only nut in play. The texture lands right in that perfect crumbly-but-not-dusty zone, just like the real thing shaken from a green can — except so much better. Keep a jar in the fridge and you'll find yourself reaching for it constantly.
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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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