Celery Free Paleo Cashew Parmesan
If you've ever wanted a dairy-free, plant-based topping that actually delivers that salty, savory punch of real Parmesan, this cashew blend is going to become a staple in your kitchen. Raw cashews and nutritional yeast do the heavy lifting here, creating a crumbly, umami-rich texture that's shockingly close to the finely grated stuff. A little garlic powder and sea salt round everything out, and the optional onion powder adds just enough depth to make it feel complex. The whole thing comes together in a food processor in under a minute — just pulse until it looks dry and sandy, and you're done. The key is stopping before it turns into a paste, so those short bursts really matter. Spoon it over pasta, roasted vegetables, soups, or salads whenever you want that finishing touch without reaching for a block of cheese. Store it in an airtight jar and it's ready to go whenever you need it.
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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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