Brazil Nut Free Cashew Parmesan
If you've ever wanted a dairy-free Parmesan that actually delivers on flavor, this cashew-based version is genuinely impressive. Raw cashews blitz up into a fine, crumbly texture that mimics the real thing, while nutritional yeast brings that savory, cheesy depth you'd expect from the classic. A little garlic powder and sea salt round everything out, and the whole thing comes together in under a minute of pulsing — no cooking required. For anyone navigating tree nut restrictions, cashews are a safe and widely available option that sidestep the concerns around brazil nuts entirely, so you can sprinkle freely without second-guessing the ingredient list. The key is stopping the food processor before things turn buttery — you want dry, sandy crumbles that scatter beautifully over pasta, salads, soups, or roasted vegetables. Store it in an airtight jar and it keeps well, making it one of those fridge staples you'll reach for constantly once you realize how versatile it is.
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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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