BHA & BHT Free Paleo Cashew Parmesan
If you've ever wanted that salty, savory sprinkle of Parmesan without reaching for dairy, this cashew-based blend is genuinely one of the best swaps out there. Raw cashews blitz down into a fine, sandy crumble that mimics the texture of finely grated cheese in a way that's almost uncanny. Nutritional yeast brings the umami depth, while garlic powder and sea salt round everything out into something that tastes far more complex than a five-ingredient recipe has any right to be. Many store-bought cheese alternatives and seasoning blends sneak in synthetic preservatives like BHA and BHT to extend shelf life, but every ingredient here is whole and clean — nothing processed, nothing hidden. The food processor does all the heavy lifting in under a minute, and the only real skill involved is knowing when to stop pulsing so you keep that perfect dry, crumbly texture. Transfer it to a jar and it's ready to shower over pasta, roasted vegetables, soups, or salads whenever the mood strikes. It's the kind of pantry staple that quietly makes everything taste a little more finished.
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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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