Eggless Cashew Parmesan
That salty, savory sprinkle you reach for to finish pasta, salads, and roasted vegetables just got a serious plant-based upgrade. Raw cashews blitzed with nutritional yeast, garlic powder, and sea salt come together in minutes to create something that genuinely mimics the nutty, umami punch of the real thing. The food processor does all the heavy lifting — just a few quick pulses and you have a crumbly, dry topping that looks and behaves just like finely grated Parmesan. Since the whole recipe is built from whole-food pantry staples, there are no hidden binders or fillers to worry about, making it a clean and reliable choice for anyone avoiding eggs. The key is stopping the processor before the cashews release their oils and turn creamy — you want crumbs, not cashew butter. Store it in an airtight jar and you'll have a ready-to-go finishing touch for practically everything in your kitchen.
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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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