Gut Friendly Paleo Cashew Parmesan
If you've been missing that salty, savory sprinkle on top of your pasta, roasted vegetables, or grain bowls, this dairy-free alternative is about to become a pantry staple. Raw cashews bring a naturally mild, buttery base that blends beautifully with nutritional yeast — the ingredient responsible for that unmistakable cheesy, umami depth. A little garlic powder and sea salt round everything out, and the optional onion powder adds just enough sharpness to make it feel like the real deal. The whole thing comes together in a food processor in under a minute, with no cooking required. The key is pulsing in short bursts so the mixture stays dry and crumbly rather than turning into a paste — that sandy, coarse texture is exactly what makes it work as a topping. Store it in an airtight jar and you'll have a gut-friendly finishing touch ready to go whenever you need it. It's the kind of simple, clean recipe that makes eating well feel genuinely effortless.
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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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