Fructose Free Cashew Parmesan
This dairy-free Parmesan swap is one of those pantry tricks that genuinely earns its place in your regular rotation. Raw cashews blitz down into a savory, crumbly topping that mimics the salty, umami punch of the real thing — and nutritional yeast does a lot of the heavy lifting there. Garlic powder and fine sea salt round everything out so the flavor is balanced right out of the food processor. For anyone managing fructose sensitivity, the ingredient list here is refreshingly short and clean, with no hidden sweeteners, onion-heavy seasonings, or high-fructose additions to worry about. The whole thing comes together in under a minute of pulsing, and the texture is the key — you want coarse crumbs, not cashew butter, so a light hand on the pulse button is all it takes. Sprinkle it over pasta, roasted vegetables, soups, or salads whenever you want that cheesy, savory finish without the dairy. Store it in an airtight jar and it's ready to go whenever you need it.
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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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