Low Sugar Paleo Cashew Parmesan
If you've ever wanted that salty, savory sprinkle of Parmesan without the dairy, this cashew-based version is genuinely impressive. Raw cashews and nutritional yeast come together in a food processor to create a crumbly, umami-rich topping that mimics the real thing in both texture and flavor. A little garlic powder and sea salt round everything out, and the optional onion powder adds just enough depth to make it feel complex. The whole process takes only a few pulses — the key is stopping before the cashews turn pasty, keeping that dry, sandy texture that makes it so satisfying to sprinkle. There's no added sugar hiding in here, just whole, clean ingredients that you can feel good about. It stores beautifully in an airtight jar, so you can keep a batch on hand to finish off pasta, salads, roasted vegetables, or anything else that needs a savory hit.
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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
- ¼ tsp onion powder (optional)
Instructions
- 1
Add the cashews, nutritional yeast, garlic powder, salt, and onion powder (if using) to a food processor.
- 2
Pulse 10–15 times in short bursts until the mixture resembles coarse, dry crumbs — about the texture of finely grated Parmesan. Stop before the mixture turns into a paste; the cashews should still look dry and sandy, not clumped.
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