Gelatin Free Paleo Cashew Parmesan
If you've been missing that salty, savory sprinkle on top of pasta, roasted vegetables, or grain bowls, this cashew-based blend 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 umami punch of finely grated Parmesan — no dairy, no animal-derived ingredients, and absolutely no gelatin to worry about. The garlic powder and optional onion powder round out the flavor so it tastes complex and layered, not flat. The whole thing comes together in just a few pulses, and the key is stopping before the cashews turn pasty — you want that dry, sandy crumb that clings beautifully to whatever you're topping. Store it in an airtight jar and it's ready to reach for all week long. It's the kind of condiment that quietly upgrades 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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