PCOS Friendly Cashew Parmesan
Dairy-free parmesan that actually delivers on flavor sounds too good to be true, but this cashew-based version is the real deal. Raw cashews blitz down into a savory, crumbly topping that mimics the salty, umami punch of the real thing — without any of the inflammatory dairy that can be tricky for hormone balance. Nutritional yeast does the heavy lifting here, bringing that deep, cheesy depth alongside a solid hit of B vitamins that support overall wellbeing. A little garlic powder and sea salt round everything out, and the whole thing comes together in under a minute of pulsing. The key is stopping the food processor before the mixture turns buttery — you want those dry, fluffy crumbs that cling to pasta, roasted vegetables, or grain bowls. Keep a jar of this in the fridge and you'll find yourself reaching for it constantly.
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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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