Citric Acid Free Cashew Parmesan
If you've been missing that salty, savory sprinkle on top of pasta, roasted vegetables, or grain bowls, this dairy-free alternative is about to become a staple in your kitchen. Many store-bought vegan parmesan blends sneak in citric acid as a flavor enhancer or preservative, which makes label-reading a constant chore. This version keeps things refreshingly simple — just four whole-food ingredients that you pulse together in a food processor in under five minutes. The raw cashews bring a rich, slightly buttery base, while nutritional yeast delivers that deep, cheesy umami that makes the whole thing taste surprisingly close to the real deal. A little garlic powder and sea salt round it out perfectly. The texture lands right at that coarse, crumbly sweet spot — ideal for showering over a bowl of spaghetti or finishing off a roasted cauliflower. Keep a jar in the fridge and you'll find yourself reaching for it constantly.
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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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