Seeds Free Cashew Parmesan
That savory, cheesy sprinkle you've been missing on your pasta, salads, and roasted vegetables? This plant-based topper delivers it in minutes with just four simple ingredients. Raw cashews blitz down into a crumbly, fine texture that genuinely mimics the look and feel of finely grated Parmesan — no dairy required. Nutritional yeast brings that deep, umami-rich flavor, while garlic powder and sea salt round everything out into something that tastes far more complex than the effort involved. The key is knowing when to stop pulsing — you want dry, sandy crumbles, not cashew butter — and the recipe makes that easy to nail. Since the whole thing comes together in a food processor and stores in a jar, you can keep a batch on hand all week. For anyone navigating a seeds-free lifestyle, this is a genuinely satisfying way to add bold, cheesy flavor without reaching for anything off-limits.
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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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