Sesame Free Cashew Parmesan
This dairy-free Parmesan swap is one of those pantry staples you'll wonder how you ever lived without. Raw cashews blitzed with nutritional yeast, garlic powder, and sea salt come together in minutes to create something that genuinely mimics the salty, savory punch of the real thing. For anyone navigating sesame-free eating, store-bought vegan cheese alternatives can be a minefield — many are processed on shared lines or contain unexpected seed-based ingredients. This recipe sidesteps all of that with just four clean, straightforward ingredients you can verify yourself. The food processor does the heavy lifting, and the key is knowing when to stop pulsing — you want crumbly and dry, not creamy. Sprinkle it over pasta, roasted vegetables, soups, or salads for an instant flavor upgrade. Keep a jar in the fridge and you'll find yourself reaching for it constantly.
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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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