Lupin Free Cashew Parmesan
That salty, savory sprinkle you reach for to finish pasta, salads, and roasted vegetables just got a serious dairy-free upgrade. Raw cashews blitzed with nutritional yeast, garlic powder, and sea salt come together in minutes to create something that genuinely mimics the umami punch of finely grated Parmesan. The food processor does all the heavy lifting — just a few quick pulses and you have a crumbly, golden topping that stores beautifully in a jar. For anyone navigating lupin concerns, this recipe is refreshingly straightforward: four clean ingredients, no fillers, no flour-based additives, and no guesswork about what's hiding in a store-bought blend. The key is stopping the processor before the cashews release their oils and turn buttery — you want dry, sandy crumbles that cling to everything they touch. Scatter it over a bowl of pasta, a Caesar-style salad, or roasted broccoli and you'll wonder why you ever bought the canister version.
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!