Fructose Free Paleo Cashew Parmesan
That savory, cheesy sprinkle you've been missing on pasta, salads, and roasted vegetables? This dairy-free version nails the texture and umami depth without any of the fuss. Raw cashews blitz down into a fine, sandy crumb that mimics the look and feel of finely grated Parmesan almost perfectly, while nutritional yeast brings that deep, nutty, savory punch. Garlic powder and sea salt round everything out into something that genuinely tastes like it belongs on top of your favorite dish. For anyone managing fructose sensitivity, the ingredient list here is refreshingly clean — no sneaky sweeteners, no high-fructose additives, just whole foods you can feel good about. The food processor does all the heavy lifting in under a minute, and the key is stopping before the cashews turn pasty — you want dry and sandy, not clumped. Store it in an airtight jar and you'll have a versatile, flavor-packed topper ready to go all week long.
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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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