Macadamia Free Cashew Parmesan
This dairy-free Parmesan alternative is one of those pantry staples that quietly transforms everything it touches — pasta, salads, roasted vegetables, you name it. Raw cashews form the base, blending with nutritional yeast, garlic powder, and sea salt into a savory, crumbly topping that genuinely earns its name. A few quick pulses in the food processor is all it takes, so there's no cooking involved and cleanup is minimal. For anyone navigating tree nut concerns, it's worth knowing that cashews are the only nut in play here, with no macadamias anywhere near the ingredient list — making it a straightforward, worry-free choice. The trick is stopping the processor before things get pasty; you want that dry, fluffy texture that mimics finely grated cheese. Store it in an airtight jar and it's ready to sprinkle generously whenever the mood strikes.
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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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