Soy Free Cashew Parmesan
If you've ever scanned the back of a store-bought vegan parmesan and found a soy-based filler lurking in the ingredient list, this four-ingredient blend is your answer. Raw cashews blitz down into a savory, crumbly topping that genuinely mimics the salty, nutty bite of the real thing. Nutritional yeast brings that unmistakable cheesy depth, while garlic powder and sea salt round everything out into something that tastes far more complex than the effort involved. The whole process takes less than a minute in a food processor — just pulse until you hit that coarse, dry crumb texture and stop before it turns into cashew butter. It's endlessly versatile: shower it over pasta, roasted vegetables, soups, or salads whenever you want that finishing flourish. Store it in an airtight jar 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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