Hazelnut Free Cashew Parmesan
If you've been searching for a dairy-free Parmesan that actually delivers on flavor, this blended cashew topping 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 tastes surprisingly close to the real thing — savory, a little nutty, and perfectly crumbly. For anyone navigating tree nut sensitivities, it's worth noting that cashews are used here rather than hazelnuts, making this a safe and satisfying option for those specifically avoiding that particular nut. The nutritional yeast does a lot of heavy lifting, lending that umami depth that makes you feel like you're not missing out on anything. A few quick pulses is all it takes — the key is stopping before the mixture turns into a paste, so you get that ideal dry, flaky texture. Sprinkle it over pasta, roasted vegetables, soups, or salads, and it holds up beautifully stored in an airtight jar in the fridge. It's one of those small kitchen wins 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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