BHA & BHT Free Cashew Parmesan
If you've been missing that salty, savory sprinkle on top of pasta, soups, and roasted vegetables, this plant-based alternative is about to become a pantry staple. Store-bought vegan cheeses and powdered toppings often sneak in preservatives like BHA and BHT to extend shelf life, which makes label-reading a constant chore. This version skips all of that — just four whole-food ingredients pulsed together in a food processor, and you're done in minutes. Raw cashews bring a naturally rich, slightly buttery base, while nutritional yeast delivers that deep, umami-forward flavor that makes it taste genuinely cheesy. A little garlic powder and sea salt round everything out into something that's surprisingly hard to stop sprinkling. The texture lands right in that sweet spot of coarse, dry crumbs — just like the real thing — as long as you stop pulsing before it turns into cashew butter. Store it in an airtight jar and you'll have a clean, preservative-free topping ready to go all week long.
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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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