Wheat Free Cashew Parmesan
If you've been missing that salty, savory sprinkle on top of pasta, soups, and roasted vegetables, this plant-based alternative is about to become a pantry staple. Raw cashews blended with nutritional yeast, garlic powder, and sea salt create a crumbly, umami-rich topping that genuinely mimics the texture of finely grated Parmesan. The whole thing comes together in a food processor with just a few quick pulses — no cooking, no fuss, and no wheat anywhere in sight. Store-bought cheese alternatives can be a minefield of hidden starches and additives, so making your own gives you total control over what goes in. Keep a jar of it in the fridge and you'll find yourself reaching for it constantly — it's that good on everything.
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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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