Seed Oil Free Cashew Parmesan
This dairy-free Parmesan swap is genuinely one of those pantry tricks that makes you wonder why you ever bought the store-bought stuff. Raw cashews blitzed with nutritional yeast, garlic powder, and sea salt come together in under a minute to produce a savory, crumbly topping that mimics the salty depth of real Parmesan surprisingly well. Because the whole recipe is just four whole-food ingredients, there are zero hidden seed oils or mystery additives to worry about — something that's frustratingly common in packaged vegan cheese alternatives. The food processor does all the heavy lifting; the only real skill involved is knowing when to stop pulsing so you land on that perfect coarse, dry crumb rather than cashew butter. Sprinkle it over pasta, roasted vegetables, soups, or salads anywhere you'd reach for the green shaker can. It keeps well in an airtight jar, so a single batch can quietly upgrade your meals 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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