Prep time: 5 minutes

Makes about 1 cup

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.

Ingredients

1 cup raw cashews

¼ cup nutritional yeast

1 tsp kosher salt

Directions

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.