Chestnut Free Paleo Cashew Parmesan
That savory, cheesy sprinkle you've been missing on pasta, salads, and roasted vegetables? This plant-based version nails it with just a handful of pantry staples. Raw cashews blitz down into a fine, sandy crumble that genuinely mimics the texture of finely grated Parmesan, while nutritional yeast brings that deep, umami-rich flavor that makes the whole thing taste indulgent. Garlic powder and sea salt round everything out, and a touch of onion powder adds an extra layer of complexity if you're feeling it. The food processor does all the heavy lifting — just pulse in short bursts and stop before it turns into a paste, and you've got a perfect, dry, crumbly topping. For anyone navigating tree nut concerns around chestnuts specifically, cashews are the star here and the ingredient list is refreshingly short and easy to verify. Store it in an airtight jar and you'll find yourself reaching for it constantly — it keeps well and elevates just about 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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