Lactose Free Cashew Parmesan
That savory, salty sprinkle you've been missing on pasta, salads, and roasted vegetables? It's back — and it's completely dairy-free. Raw cashews blended with nutritional yeast, garlic powder, and sea salt create a crumbly, umami-rich topping that mimics the sharp, nutty bite of the real thing surprisingly well. The food processor does all the heavy lifting in under a minute, so there's virtually no effort between you and a finished batch. The key is knowing when to stop pulsing — you want coarse, dry crumbs, not cashew butter — and the recipe walks you right through that. Store it in an airtight jar and you'll have it ready to shower over everything from soups to grain bowls all week long. It's one of those small kitchen wins that quietly makes a lot of meals better.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!