Low Iodine Cashew Parmesan
That salty, savory sprinkle you've been missing on pasta, salads, and roasted vegetables? It's back — and it comes together in about two minutes flat. Real dairy parmesan is off the table for anyone watching iodine intake, but this plant-based version delivers that same umami punch without any of the concern. Raw cashews blitzed with nutritional yeast create a crumbly, rich texture that's almost uncanny in how closely it mimics the real thing. Garlic powder rounds out the flavor so it tastes complex and layered, not like a compromise. A few quick pulses in the food processor is genuinely all it takes — just stop before it turns into cashew butter. Keep a jar of this in the fridge and you'll find yourself reaching for it constantly, because it makes everything taste more finished and satisfying.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
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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