Artificial Food Coloring Free Cashew Parmesan
If you've been sprinkling store-bought cheese alternatives on your pasta without checking the label, it might be time to make your own — because many packaged options sneak in dyes and additives you'd never expect in something that's supposed to taste like Parmesan. This version keeps it beautifully simple: raw cashews, nutritional yeast, garlic powder, and sea salt, pulsed in a food processor until you get that perfect crumbly, savory texture. The nutritional yeast does the heavy lifting here, delivering that deep, cheesy umami flavor without any artificial anything. It takes less than five minutes to make and stores easily in a jar, so you can keep a batch on hand for pasta, salads, roasted vegetables, or anything else that calls for a salty, savory finish. The trick is knowing when to stop pulsing — you want coarse, dry crumbs, not cashew butter — and once you nail that, you'll wonder why you ever bought the packaged stuff. Clean ingredients, zero mystery additives, and genuinely delicious results.
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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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