Black Pepper Free Cashew Parmesan
If you've been missing that salty, savory sprinkle on top of pasta, salads, or roasted vegetables, this dairy-free take on a classic finishing cheese is about to become a pantry staple. Raw cashews blitz down into a surprisingly convincing crumble, and nutritional yeast brings that deep, umami-rich flavor that makes the whole thing feel genuinely cheesy. A touch of garlic powder and fine sea salt round everything out into something that tastes far more complex than four ingredients have any right to be. For anyone navigating a black pepper sensitivity, this is a huge win — most store-bought vegan parmesan blends sneak in pepper or spice mixes that can cause real problems, so making your own puts you fully in control. The food processor does all the work in under a minute, and the only real skill involved is knowing when to stop pulsing so you get that perfect coarse, crumbly texture rather than cashew butter. Store it in an airtight jar and it's ready to shower over anything that needs a savory, satisfying finish.
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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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