Shellfish Free Cashew Parmesan
This dairy-free Parmesan swap is one of those pantry staples you'll want to keep on hand at all times. 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. The food processor does all the heavy lifting — just a few quick pulses and you've got a crumbly, golden topping ready to go. It's naturally free from any ocean-sourced ingredients, so there's no label-scanning or cross-contact stress involved whatsoever. Sprinkle it over pasta, roasted vegetables, soups, or salads for an instant flavor upgrade. The trick is stopping the processor before things get creamy — you want that dry, flaky texture that clings to everything beautifully. Store it in an airtight jar and it'll be waiting for you every time a dish needs that finishing touch.
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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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