Chestnut Free Cashew Parmesan
If you've been searching for a dairy-free topping that actually delivers on flavor, this cashew-based blend is about to become a pantry staple. Raw cashews, nutritional yeast, garlic powder, and sea salt come together in a food processor to create something that looks and tastes remarkably close to finely grated Parmesan. The nutritional yeast brings that savory, umami depth that makes the whole thing work — no dairy required. For anyone navigating tree nut concerns, it's worth noting that cashews are used here rather than chestnuts, so this recipe sidesteps that particular worry entirely while still delivering a rich, nutty finish. A few quick pulses are all it takes — just stop before it turns into a paste and you'll have perfectly crumbly, cheese-like magic. Sprinkle it over pasta, roasted vegetables, soups, or salads and watch it disappear fast. Store it in an airtight jar and it's ready to elevate just about anything you're cooking 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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