I didn’t realize I needed cashew parm until I made cashew parm, and now I feel like I put cashew parm on everything! It’s a staple in my fridge and seriously could not be easier to make.
I love how it adds a really nice creaminess to dishes when mixed in and provides that extra kick of salty-cheeziness that people love. Of course without the dairy and much less sodium.
Perfect for pasta, lasagna, pizza, anything really!
- 1 cup raw cashews
- 3 tbsp nutritional yeast
- 1 tsp himalayan pink salt
- ¼ tsp garlic powder
Pulse all ingredients together in a food processor until crumbly.
Store in the refrigerator. Will last for several weeks.