Barley Free Cashew Parmesan
If you've been searching for a dairy-free Parmesan that actually delivers on flavor, this cashew-based version is about to become a pantry staple. Raw cashews blitz down into a crumbly, savory topping that mimics the texture of finely grated cheese in a way that feels almost too good to be true. Nutritional yeast brings that unmistakable umami depth, while garlic powder and sea salt round everything out into something genuinely craveable. The whole thing comes together in a food processor with just a few pulses — no cooking, no complicated steps, no waiting around. For anyone navigating grain sensitivities, it's a relief to have a condiment this versatile without needing to scrutinize a label for hidden barley-derived additives. Sprinkle it over pasta, roasted vegetables, soups, or salads and it holds its own every single time. Store it in an airtight jar 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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