Low Sugar Cashew Parmesan
That savory, cheesy sprinkle you've been missing on pasta, salads, and roasted vegetables? It's hiding in your food processor, just four ingredients away. Raw cashews blitz down into a crumbly, rich base, while nutritional yeast brings that unmistakably deep, umami-forward flavor that makes this topping so satisfying. Garlic powder and sea salt round everything out into something that genuinely earns a spot next to the real stuff. The whole process takes less than five minutes — just pulse until you hit that perfect coarse, sandy texture and stop before it turns into nut butter. Store-bought vegan cheese alternatives often sneak in sweeteners or other additives you didn't ask for, so making your own means you know exactly what's going in. Keep a jar in the fridge and you'll find yourself reaching for it constantly.
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Learn more →Ingredients
8 servings
- 1 cup raw cashews
- 3 tbsp nutritional yeast
- ½ tsp garlic powder
- ½ tsp fine sea salt
Instructions
- 1
Combine the cashews, nutritional yeast, garlic powder, and salt in a food processor.
- 2
Pulse 10–15 times until the mixture resembles coarse, dry crumbs — roughly the texture of finely grated Parmesan. Stop before the mixture turns into a paste or butter.
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