Anti Inflammatory Cashew Parmesan
Raw cashews blended with nutritional yeast, garlic powder, and sea salt create a savory, crumbly topping that genuinely earns its place at the table. The magic is in the pulse — just 10 to 15 short bursts in a food processor give you that dry, flaky texture that mimics finely grated Parmesan without any dairy in sight. Nutritional yeast brings a deep, umami-rich flavor while also delivering B vitamins, and cashews contribute healthy fats that support a low-inflammation lifestyle rather than working against it. Unlike store-bought cheese alternatives that can be loaded with additives and refined oils, this one has exactly four clean ingredients you can feel good about. It comes together in minutes and keeps beautifully in an airtight jar, ready to shower over pasta, roasted vegetables, soups, or salads whenever you need a finishing touch. Simple, satisfying, and genuinely useful to have on hand.
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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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