Turkey Free Cashew Parmesan
If you've been searching for a savory, cheesy topping that works across pastas, salads, roasted vegetables, and more, this plant-based blend is about to become a staple in your kitchen. Raw cashews blitzed with nutritional yeast, garlic powder, and sea salt come together in minutes to create something that genuinely mimics the salty, umami punch of finely grated Parmesan. The food processor does all the heavy lifting — just a few quick pulses and you're done, no cooking required. The trick is stopping before the cashews release their oils, keeping the texture dry and crumbly rather than paste-like, so it scatters beautifully over whatever you're serving. Store-bought cheese alternatives can be hit or miss with long ingredient lists and unexpected additives, but this one is four ingredients and nothing else. It keeps well in an airtight jar, so you can make a batch ahead and reach for it 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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