Peanut Free Cashew Parmesan
That salty, savory sprinkle you reach for to finish pasta, salads, and roasted vegetables just got a serious dairy-free upgrade. Raw cashews blitz down with nutritional yeast, garlic powder, and sea salt into something that genuinely mimics the texture and umami punch of finely grated Parmesan — no dairy required. The key is keeping the food processor pulses short so you land on those perfect coarse crumbs rather than accidentally making cashew butter. It comes together in minutes and stores in an airtight jar, ready to shower over whatever needs a savory, cheesy hit. For anyone navigating tree-nut-adjacent worries, it's worth noting this recipe uses only cashews with no peanuts or peanut-derived ingredients anywhere in the mix. A batch of this in the fridge means you're always one sprinkle away from elevating a simple bowl of noodles or a crisp Caesar into something that feels genuinely indulgent.
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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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