Dairy Free Cashew Parmesan
That salty, savory sprinkle you've been missing on pasta, salads, and roasted vegetables? It's back — and it's made entirely from plants. Raw cashews blitzed with nutritional yeast, garlic powder, and sea salt come together in minutes to create something that genuinely mimics the umami punch and crumbly texture of the real thing. The trick is in the pulsing: a few short bursts in the food processor give you those perfect coarse crumbs without tipping over into nut butter territory. Store-bought dairy-free alternatives can be hit or miss, loaded with fillers or just plain expensive, so making your own means you control exactly what goes in. Keep a jar of this in the fridge and you'll find yourself reaching for it constantly — it's the kind of pantry staple that quietly upgrades everything it touches.
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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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