Mushroom Free Cashew Parmesan
That savory, cheesy sprinkle you've been looking for doesn't require any dairy — or any fungi. This plant-based topping comes together in minutes with just four pantry staples: raw cashews, nutritional yeast, garlic powder, and sea salt. A few quick pulses in the food processor and you've got a coarse, crumbly blend that mimics the salty, umami punch of finely grated Parmesan beautifully. For anyone navigating a mushroom-free lifestyle, nutritional yeast is the real hero here — it delivers that deep, savory depth without any fungal ingredients. The trick is knowing when to stop pulsing; you want dry, sandy crumbs, not cashew butter, so a light hand goes a long way. Spoon it over pasta, roasted vegetables, soups, or salads whenever you want that finishing touch of richness. Store it in an airtight jar and it's ready to elevate just about anything on your plate.
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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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