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!

Cashew Parm


  • 1 cup raw cashews
  • 3 tbsp nutritional yeast
  • 1 tsp himalayan pink salt
  • ¼ tsp garlic powder


  1. Pulse all ingredients together in a food processor until crumbly.

Recipe Notes

Store in the refrigerator. Will last for several weeks.