Nightshade Free Cashew Parmesan
That savory, cheesy sprinkle you've been missing on pasta, salads, and roasted vegetables? It's back — and it takes about two minutes to make. Raw cashews blitzed with nutritional yeast, garlic powder, and sea salt come together into a crumbly, umami-rich topping that genuinely earns its name. Avoiding nightshades can quietly complicate so many dishes, especially when store-bought vegan cheeses and seasoning blends sneak in unexpected ingredients — this one keeps things clean and completely in your control. The food processor does all the work; just pulse until the texture looks like finely grated Parmesan and stop before it turns into cashew butter. A quick taste and a salt adjustment, and you're done. Keep a jar of it in the fridge and you'll find yourself reaching for it constantly — it makes everything feel finished and a little more indulgent without any of the worry.
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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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