Whole 30 Cashew Parmesan
That salty, savory sprinkle you've been missing on top of salads, roasted vegetables, and zucchini noodles? This plant-based blend delivers it without any dairy in sight. Raw cashews blitzed with nutritional yeast, garlic powder, and sea salt come together in under a minute to create something that genuinely mimics the texture and umami punch of finely grated Parmesan. The key is stopping the food processor at the crumbly stage — a few too many pulses and you're headed toward cashew butter, so keep an eye on it. Everything in this recipe is compliant by nature, with no sneaky additives or off-plan ingredients to hunt down on a label. It stores beautifully in an airtight jar, which means you can make a batch at the start of the week and reach for it whenever a dish needs a little something extra. Simple, satisfying, and genuinely useful to have on hand.
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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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