A dairy-free, vegan alternative to parmesan that’s easy to make and stores for up to 4 weeks in the fridge. Sprinkle it over pasta, pizza, and risotto, or use it in baking to add a salty crunch.
- 1 cup raw cashews
- ¼ cup nutritional yeast
- 1 tsp kosher salt
Pulse all ingredients in food processor until it resembles a coarse crumble.
Notes and tips
- Whole30, paleo, and vegan
- Don’t soak the cashews or add lemon juice or water—that will resemble something closer to a ricotta cheese.