Black Pepper Free Paleo Cashew Parmesan
This dairy-free spin on a classic topping delivers that salty, savory, umami-rich punch you want sprinkled over pasta, salads, roasted vegetables, or soups. Raw cashews blended with nutritional yeast create a surprisingly convincing crumb that mimics the texture of finely grated Parmesan — dry, sandy, and perfectly light. The whole thing comes together in a food processor with just a few pulses, so there's almost no effort involved and barely any cleanup. Because every ingredient here is whole and plant-based, it fits naturally into a grain-free, ancestral-style way of eating without any workarounds or substitutions. Store-bought vegan Parmesan alternatives often sneak in additives or spices that can be hard to track down on a label, so making your own gives you complete control over what goes in. Keep a jar of this in the fridge and you'll find yourself reaching for it constantly — it genuinely elevates even the simplest weeknight dish.
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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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