Alpha Gal Friendly Paleo Cashew Parmesan
If you've been missing that salty, savory sprinkle that finishes off a bowl of pasta or a crisp salad, this cashew-based blend is about to become a pantry staple. It comes together in minutes with just a food processor and a handful of simple plant-based ingredients — no dairy, no animal-derived rennet, nothing that triggers alpha-gal concerns. Raw cashews pulse down into a dry, sandy crumble that genuinely mimics the texture of finely grated Parmesan, while nutritional yeast brings that deep, umami-rich flavor you've been craving. Garlic powder and sea salt round everything out into something that tastes far more complex than its short ingredient list suggests. The key is stopping the food processor before the cashews turn into a paste — you want that light, crumbly texture that coats food rather than clumps on it. Store it in an airtight jar and you'll find yourself reaching for it on roasted vegetables, soups, grain bowls, and pretty much anything else that could use a savory finishing touch.
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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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