Almond Free Cashew Parmesan
That savory, cheesy sprinkle you've been putting on everything just got a dairy-free upgrade — and it comes together in about sixty seconds flat. Raw cashews blitzed with nutritional yeast, garlic powder, and sea salt create a crumbly, umami-rich topping that genuinely mimics the salty bite of finely grated Parmesan. The food processor does all the heavy lifting; just pulse until you hit that perfect coarse, dry texture and stop before it turns into nut butter. For anyone navigating tree nut concerns specifically around almonds, this recipe is a clean win — cashews bring the richness without a single almond in sight. It's endlessly versatile: dust it over pasta, roasted vegetables, soups, or salads whenever you want that finishing-touch flavor. Store it in an airtight jar and it's ready to go whenever dinner needs a little something extra.
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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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