Capsaicin Free Cashew Parmesan
If you've ever had to skip the cheese course because of sensitivity concerns, this plant-based topper is about to become your new pantry staple. Raw cashews blitz down into a savory, crumbly texture that genuinely mimics the look and feel of finely grated Parmesan — it's one of those small kitchen tricks that feels almost too easy. Nutritional yeast brings that deep, umami-rich flavor, while garlic powder and sea salt round everything out into something that tastes far more complex than a four-ingredient recipe has any right to. The whole thing comes together in a food processor in under a minute, so there's virtually no barrier to keeping a jar of it on hand at all times. It's a brilliant finishing touch on pasta, roasted vegetables, soups, or salads — anywhere you'd normally reach for the cheese grater. Because every ingredient here is straightforward and whole, you don't have to second-guess labels or worry about hidden additives that could cause a reaction.
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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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