Whole 30 Vegan Parmesan
Cashews are the quiet hero of dairy-free cooking, and here they do something genuinely impressive — mimicking the salty, savory punch of Parmesan with just a handful of pantry staples. Raw cashews, nutritional yeast, garlic powder, and sea salt go into a food processor, and a few quick pulses later you have something that looks and tastes remarkably like the real thing. The key is stopping before the mixture turns pasty, so you get that dry, crumbly texture that actually sprinkles and clings the way grated cheese should. It's worth noting that nutritional yeast is compliant here, making this a genuinely satisfying workaround for anyone missing that umami depth on a round of Whole30. The whole thing comes together in minutes and keeps well in a sealed jar, so you can batch it once and reach for it all week. Dust it over roasted vegetables, zucchini noodles, or a big salad and you'll wonder why you ever felt like you were missing out.
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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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