Paleo Cashew Parmesan
That salty, savory sprinkle you've been missing on grain-free pasta, roasted vegetables, and salads? This is it. Raw cashews blitz down into a crumbly, almost powdery texture that mimics the look and feel of finely grated Parmesan in a surprisingly convincing way. Nutritional yeast brings that deep, cheesy umami punch, while garlic powder and sea salt round everything out into something that genuinely tastes like it belongs on top of your food. The whole thing comes together in a food processor with just four ingredients and about two minutes of actual effort. Dairy-free cheese alternatives at the store are often loaded with fillers, starches, and oils that don't fit a whole-foods approach — this one skips all of that entirely. Keep a jar in the fridge and you'll find yourself reaching for it constantly, because it makes almost everything taste more finished and satisfying.
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Learn more →Ingredients
8 servings
- 1 cup raw cashews
- 3 tbsp nutritional yeast
- ½ tsp garlic powder
- ½ tsp fine sea salt
Instructions
- 1
Combine the cashews, nutritional yeast, garlic powder, and salt in a food processor.
- 2
Pulse 10–15 times until the mixture resembles coarse, dry crumbs — roughly the texture of finely grated Parmesan. Stop before the mixture turns into a paste or butter.
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