Rice Free Cashew Parmesan
That salty, savory sprinkle you reach for to finish pasta, salads, and roasted vegetables just got a serious dairy-free upgrade — and it comes together in about two minutes flat. Raw cashews blitzed with nutritional yeast, garlic powder, and sea salt produce a crumbly, umami-rich topping that genuinely mimics the texture and punch of finely grated Parmesan. The trick is in the pulsing: a few short bursts in the food processor give you those perfect dry, coarse crumbs without tipping over into nut butter territory. Since the whole thing is built from just four whole-food ingredients, there are no hidden fillers, starches, or grain-based thickeners to worry about — just clean, bold flavor. It keeps beautifully in an airtight jar, so you can make a batch on Sunday and reach for it all week long. Shake it over soups, toss it into grain-free bowls, or use it as a finishing touch on anything that needs a little extra depth.
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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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