Barley Free 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 your new pantry staple. Raw cashews, nutritional yeast, garlic powder, and sea salt come together in a food processor to create something that genuinely mimics the texture and umami punch of finely grated Parmesan — no dairy, no grains, no barley-derived additives hiding in the mix. So many store-bought cheese alternatives and seasoning blends sneak in unexpected ingredients, but this one is made entirely from whole, recognizable components you control. The trick is in the pulsing — short bursts keep the cashews dry and sandy rather than turning them into a paste, so you get that perfect crumbly, melt-on-contact texture. A little onion powder rounds out the flavor beautifully if you want an extra layer of depth. Store it in an airtight jar and you'll find yourself reaching for it on roasted vegetables, soups, and grain bowls all week long.
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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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