Coconut Free Cashew Parmesan
If you've been searching for a dairy-free Parmesan that actually delivers on flavor, this blended topping 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's savory, a little nutty, and surprisingly close to the real thing. The key is in the pulse — a few short bursts give you that perfect crumbly, dry texture without tipping over into nut butter territory. Many store-bought vegan cheese alternatives sneak in coconut oil or coconut-derived ingredients, so making your own from scratch means you stay in full control of what goes into it. It takes just minutes to prepare and keeps well in an airtight jar, ready to shower over pasta, roasted vegetables, soups, or salads whenever the craving hits. Simple, satisfying, and endlessly versatile.
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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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