Ginger Free Paleo Cashew Parmesan
If you've ever wanted a dairy-free, plant-based topping that actually delivers that salty, savory punch of real Parmesan, this cashew blend is going to earn a permanent spot in your fridge. Raw cashews blitz down into a fine, sandy crumble that mimics the texture of finely grated cheese in a way that feels almost too good to be true. Nutritional yeast brings that unmistakable umami depth, while garlic powder and sea salt round everything out into something genuinely craveable. The whole thing comes together in a food processor with just a few short pulses — no cooking, no soaking, no fuss. Because every ingredient here is straightforward and whole, there's no need to scan labels for hidden spice blends or additives that might sneak in unwanted flavors. Sprinkle it over pasta, roasted vegetables, salads, or soups and you'll wonder how something this simple tastes so satisfying. Store it in an airtight jar and it's ready to go whenever you need that finishing touch.
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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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