Legume Free Cashew Parmesan
Creamy, salty, and packed with umami, this dairy-free topping delivers everything you love about finely grated Parmesan — without a single legume in sight. Nutritional yeast is the secret weapon here, lending that deep, cheesy flavor that makes you do a double-take on the first sprinkle. Raw cashews bring a subtle richness and the perfect dry, crumbly texture once pulsed in a food processor, so the result looks and behaves just like the real thing. A touch of garlic powder rounds out the flavor and gives it that savory edge that makes you want to put it on absolutely everything. The whole process takes just a few pulses — the key is stopping before the cashews turn into butter, so you get those satisfying fine crumbs. Keep a jar in the fridge and you'll find yourself reaching for it on pasta, roasted vegetables, soups, and salads all week long.
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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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