Latex Free Cashew Parmesan
Raw cashews, nutritional yeast, garlic powder, and sea salt come together in a food processor to create a savory, crumbly topping that genuinely earns its name. The trick is in the pulse — just 10 to 15 short bursts give you that dry, coarse texture that mimics finely grated Parmesan without tipping over into nut butter territory. For anyone navigating a latex sensitivity, store-bought vegan cheeses and sprinkles can be a minefield of unexpected ingredients, so making your own from a short, clean list is a real relief. Nutritional yeast brings that deep, umami-forward cheesiness while the garlic powder adds just enough bite to make it feel like the real deal. It takes only minutes to make and keeps beautifully in an airtight jar, ready to shower over pasta, roasted vegetables, soups, or salads whenever the craving hits. Simple, satisfying, and completely in your control from start to finish.
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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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