Brazil Nut Free Paleo Cashew Parmesan
If you've ever wanted a dairy-free, grain-free topping that actually delivers that salty, savory punch of real Parmesan, this cashew-based blend is going to earn a permanent spot in your fridge. Raw cashews blitz down into a fine, sandy crumble that mimics the texture of finely grated cheese in a way that feels almost too good to be true. Nutritional yeast brings that unmistakable umami depth, while garlic powder and sea salt round everything out into something genuinely crave-worthy. The whole thing comes together in a food processor with just a few short pulses — the key is stopping before the cashews turn pasty, so you get that perfect dry, crumbly finish. Store-bought alternatives often sneak in additives or cross-contact risks that can make label-reading a headache, but this one is made entirely from ingredients you control. Sprinkle it over roasted vegetables, pasta alternatives, salads, or soups for an instant flavor upgrade that fits cleanly within a paleo approach. It keeps well in an airtight jar, so you can make a batch ahead and reach for it 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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