Gluten Free Cashew Parmesan
That salty, savory sprinkle you reach for to finish pasta, salads, and roasted vegetables just got a brilliant dairy-free makeover — and it comes together in about two minutes flat. Raw cashews blitz down into a fine, crumbly texture that genuinely mimics the look and feel of finely grated Parmesan, while nutritional yeast brings that deep, umami-rich flavor you'd expect from the real thing. A little garlic powder and sea salt round everything out so the balance is spot-on right from the first taste. Because it's built entirely from whole, naturally gluten-free ingredients, there's no label-reading anxiety and no specialty products to track down. The food processor does all the heavy lifting — just pulse carefully and stop before it turns into cashew butter, and you'll land on that perfect coarse, dry crumb every time. Store it in an airtight jar and you'll have a ready-to-go topper 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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