Pescatarian Cashew Parmesan
This plant-based topping is proof that you don't need dairy to get that salty, savory, umami-rich finish that makes pasta, salads, and roasted vegetables sing. Raw cashews blended with nutritional yeast create a surprisingly convincing stand-in for the real thing — nutty, a little cheesy, and completely satisfying. A touch of garlic powder and fine sea salt round everything out so the flavor is bold without being one-note. The whole thing comes together in a food processor with just a few quick pulses, so you're looking at minimal effort and maximum payoff. The key is stopping before the mixture turns buttery — you want those fine, crumbly crumbs that scatter beautifully over a bowl of spaghetti or a Caesar-style salad. Store it in an airtight jar and it's ready to go whenever you need a finishing flourish. It's the kind of pantry staple that quietly upgrades everything it touches.
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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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