Celery Free Cashew Parmesan
Raw cashews blitzed with nutritional yeast, garlic powder, and sea salt come together in minutes to create something genuinely magical — a crumbly, savory topping that mimics the salty depth of real Parmesan without any dairy. The nutritional yeast does the heavy lifting here, bringing that umami, cheesy quality that makes you want to shake it over everything in sight. A few quick pulses in the food processor is all it takes, though you'll want to stop before it turns into cashew butter — the coarse, dry crumb texture is exactly what makes it work so well. It's one of those pantry staples that quietly transforms pasta, salads, roasted vegetables, and soups into something that feels a little more finished and special. Keeping a jar of this in the fridge means you're always just a sprinkle away from adding serious flavor, and every single ingredient is straightforward and easy to source.
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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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