High Fructose Corn Syrup Free Paleo Cashew Parmesan
If you've ever scanned a store-bought parmesan alternative and found a suspiciously long ingredient list loaded with sweeteners and fillers, this recipe is your answer. Raw cashews and nutritional yeast come together in a food processor to create a savory, crumbly topping that genuinely mimics the salty, umami punch of the real thing. The garlic powder and optional onion powder round out the flavor without any added sugars or processed additives sneaking in. Because you're controlling every ingredient, there's no need to second-guess what's in the jar — just whole, clean components you can actually pronounce. The trick is in the pulsing: short bursts keep the cashews dry and sandy rather than turning into a paste, so the texture lands exactly where it should. Sprinkle it over pasta, roasted vegetables, soups, or salads for an instant flavor upgrade that feels indulgent without compromising your standards. A batch stores easily in an airtight jar, so you'll always have a finishing touch ready to go.
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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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