Caffeine Free Paleo Cashew Parmesan
If you've been missing that salty, savory sprinkle on top of your pasta, roasted vegetables, or grain bowls, this plant-based alternative is about to become a pantry staple. Raw cashews blitz down into a fine, sandy crumble that mimics the texture of finely grated Parmesan surprisingly well, while nutritional yeast brings that unmistakable umami depth. Garlic powder and sea salt round everything out into something that genuinely tastes like it belongs on your food — not like a sad substitute. The whole thing comes together in a food processor with just a few pulses, so there's almost no effort involved. The key is stopping before the cashews turn into a paste — you want dry, crumbly, and light, and the recipe walks you right up to that line. Store it in an airtight jar and you'll find yourself reaching for it constantly. It's one of those small kitchen wins that quietly upgrades everything it touches.
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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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