Ginger Free Cashew Parmesan
If you've been searching for a dairy-free topping that actually delivers on flavor, this blended cashew mixture 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 looks and functions remarkably like finely grated Parmesan — without any of the dairy. The nutritional yeast brings that savory, umami depth that makes the whole thing taste far more complex than four ingredients have any right to. For anyone avoiding ginger, this is a completely safe and satisfying option since the recipe relies on nothing more than those four clean, straightforward pantry items. A few quick pulses is all it takes — just stop before it turns into cashew butter and you'll have perfectly crumbly, cheese-like texture every time. Sprinkle it over pasta, roasted vegetables, soups, or salads for an instant flavor upgrade. 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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