Citric Acid Free Paleo Cashew Parmesan
Raw cashews, nutritional yeast, and a handful of pantry spices come together in a food processor to create something genuinely magical — a savory, crumbly topping that mimics the salty, umami punch of real Parmesan without any dairy in sight. The trick is in the pulsing: short bursts keep the texture dry and sandy rather than turning the cashews into a paste, so you get that perfect coarse crumble every time. For anyone avoiding citric acid, store-bought dairy-free cheese alternatives can be a minefield, since citric acid is a common preservative and flavor enhancer hiding in many of those products. This homemade version sidesteps all of that with just five clean, whole-food ingredients you can actually pronounce. Nutritional yeast does the heavy lifting on flavor, delivering a deep, cheesy savoriness that pairs beautifully with the mild richness of the cashews. Garlic powder and optional onion powder round things out so the finished product tastes complex and satisfying, not flat. Sprinkle it over pasta, roasted vegetables, soups, or salads and keep the jar in the fridge for whenever the craving strikes.
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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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