Honey Free Cashew Parmesan
That savory, cheesy sprinkle you've been looking for is hiding in a handful of raw cashews and a few pantry staples. Nutritional yeast brings the umami depth that makes this taste genuinely Parmesan-like, while garlic powder and sea salt round everything out into something you'll want to put on absolutely everything. A quick pulse in the food processor is all it takes — no cooking, no waiting, no fuss. Many store-bought vegan cheese alternatives sneak in sweeteners like honey or agave to balance their flavor, so making your own means you stay in full control of what goes in. The texture lands right at that crumbly, coarse-grated sweet spot, which means it melts beautifully into hot pasta or adds a satisfying crunch over roasted vegetables and salads. Store it in an airtight jar and it's ready to go whenever you need a finishing touch that feels a little fancy without any extra effort.
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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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