Mustard Free Cashew Parmesan
If you've never tried a dairy-free Parmesan alternative, this one is genuinely going to surprise you. Raw cashews blitzed with nutritional yeast, garlic powder, and sea salt come together in minutes to create something that looks and acts remarkably like the real thing — savory, a little nutty, and perfectly crumbly. The nutritional yeast does the heavy lifting here, bringing that deep, cheesy umami flavor without any dairy involved. Store-bought versions of this kind of topping can hide unexpected seasonings or spice blends that make label-reading a chore, so making it yourself puts you fully in control of every ingredient. The food processor does all the work — just pulse until you hit that coarse, sandy texture and stop before it turns into cashew butter. It keeps beautifully in an airtight jar, ready to shower over pasta, salads, roasted vegetables, or anything else that could use a savory finishing touch. Simple, clean, and endlessly useful.
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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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