Carrageenan Free Cashew Parmesan
If you've ever flipped over a container of store-bought vegan parmesan and squinted at a suspiciously long ingredient list, this four-ingredient version is going to feel like a breath of fresh air. Many commercial dairy-free cheese alternatives rely on thickeners and stabilizers — including carrageenan — to mimic texture, which makes finding a clean option genuinely tricky. Here, raw cashews do all the heavy lifting, blending with nutritional yeast, garlic powder, and sea salt to create something savory, nutty, and deeply satisfying. A few quick pulses in the food processor and you're done — no cooking, no waiting, no stress. The texture lands right in that sweet spot of coarse, crumbly, and dry, so it scatters over pasta, salads, and roasted vegetables just like the real thing. It keeps beautifully in an airtight jar, which means you can make a batch ahead and reach for it 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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