Red Meat Allergy Friendly Cashew Parmesan
That savory, cheesy sprinkle you've been missing on pasta, salads, and roasted vegetables? It's right here, and it comes together in about two minutes flat. Raw cashews blitzed with nutritional yeast, garlic powder, and sea salt create a crumbly, umami-rich topping that genuinely mimics the salty depth of finely grated Parmesan. The nutritional yeast does the heavy lifting on flavor, bringing that nutty, cheesy quality without any dairy in sight. Since this recipe skips all animal-derived ingredients entirely, there's zero concern about hidden meat-based additives or cross-contact issues that can sneak into store-bought cheese alternatives. The key is pulsing — not blending — so you land on that perfect dry, crumbly texture rather than cashew butter. Keep a jar of it in the fridge and you'll find yourself reaching for it on everything from soups to grain bowls to garlic bread.
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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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