Add cashews, nutritional yeast, and all the remaining spices into a food processor or blender and pulse until they're coarse. I find that blending makes it too fine and the cashew will start turning into butter. So pulse with gaps to make them into a powder, like coarse crumbs.

Store in an airtight glass container in the fridge for up to 2 weeks. This vegan parmesan is great topped on anything, pasta, tacos, enchiladas, any stir fry, or even soups. Today, we'll make pasta.

Cook your pasta per package instructions and set aside.

Heat a skillet over medium-high heat and add vegan butter.

Once the butter melts, add red chili flakes, garlic, and salt. After a few seconds, add homemade spiced parmesan followed by cooked pasta. Mix and saute for 2 minutes. This will toast the spices and crisp the pasta a bit.

Add green onions and parsley, and it’s done! Just before serving, sprinkle more spiced cashew crumbs and herbs, and enjoy.