Pecan Free Cashew Parmesan
That savory, nutty sprinkle you've been putting on everything just got a serious upgrade. Raw cashews blitzed with nutritional yeast, garlic powder, and sea salt come together in minutes to create something that genuinely mimics the salty, umami punch of finely grated Parmesan — no dairy required. The food processor does all the heavy lifting; a quick pulse or fifteen is all it takes to land on that perfect coarse, crumbly texture. The key is knowing when to stop — pull back before it turns into a paste and you'll have a fluffy, versatile topping ready to shower over pasta, salads, soups, or roasted vegetables. Store-bought dairy-free alternatives can be hit or miss, and many nut-based blends sneak in tree nuts that aren't always clearly labeled, so making your own batch at home puts you fully in control of what goes in the jar. It keeps beautifully in an airtight container, meaning you can make a batch ahead and reach for it all week long.
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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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