Coconut Free Paleo Cashew Parmesan
If you've been missing that salty, savory sprinkle on top of pasta, salads, or roasted vegetables, this plant-based alternative is about to become a staple in your kitchen. Raw cashews and nutritional yeast come together in a food processor to create something that genuinely mimics the dry, crumbly texture of finely grated Parmesan — no dairy required. The garlic powder and optional onion powder add just enough depth to make it taste like something you'd reach for again and again. Because the whole thing comes together in under a minute of pulsing, it's one of those recipes that feels almost too easy for how useful it turns out to be. Store-bought dairy-free cheese alternatives can be hit or miss, and many contain coconut oil as a base ingredient, so making your own gives you full control over what goes in. Keep a jar in the fridge and you'll find yourself reaching for it on everything from grain bowls to soups to scrambled eggs.
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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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