Recipe + Photos by April Viar

No Harm Parm is a tasty vegan parmesan-ish topping. You can sprinkle this topping on anything you want for that extra pizzazz. Using raw cashews, raw pumpkin seeds and nutritional yeast it is actually quite nutritious. Very easy to make using a food processor and easy to clean up. 

Servings: 20


  • 1 cup raw cashews 
  • 1/4 cup raw pumpkin seeds
  • 1/2 cup nutritional yeast 
  • 1 tsp garlic powder
  • 1 tsp sea salt 
  • 1 tsp onion powder 
  • 1 tsp dried basil 
  • 1/2 tsp red miso paste
  • 1/4 tsp lemon juice
  • 1/4 italian seasoning 


  • Add all of the ingredients to the food processor and pulse till you have a powdery crumble. No Harm Parm is good to go. Keep it in a sealed container in the refrigerator and use it whenever you need to add a little extra deliciousness to a meal. 

Feel free to play around with adding your favorite herbs and spices to the No Harm Parm to make it your own. It is great on pasta or a piece of toast with vegan butter.