Recipe: Cashew Parmesan Crumble

You can literally put this special “cheese-esque” topper on anything and everything! I especially love sprinkling it on top of my salads and pasta dishes. The other day a sprinkled it on top of a garden fresh heirloom tomato and it was literally melt in your mouth goodness. Best of all – it’s SO easy to make in stores well in the refrigerator.


1 cup raw cashews
– 1/3 cup Nutritional yeast
– 2 Tbsp. olive oil
– 1/2 tsp. sea salt
– 1/2 tsp. garlic powder


– Place cashews in a food processor (preferabbly) or blender and blend/ pulse until they are in small pieces. Then add all other ingredients.
– The end result should be a crumbly grated “parmesan” texture
– Sprinkle over any salad (or dish) of choice.
– Leftover are best stored in an air tight glass jar or container in the fridge

Kale Caesar Salad sprinkled with Cashew Parmesan

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