Honey Free Paleo Cashew Parmesan
If you've ever wanted a dairy-free topping that actually delivers that salty, savory punch of real Parmesan, this cashew-based blend is going to earn a permanent spot in your fridge. Raw cashews and nutritional yeast do the heavy lifting here, creating a coarse, crumbly texture that looks and behaves remarkably like the finely grated stuff. A little garlic powder and sea salt round everything out, and the optional onion powder adds just enough depth to make it feel complex without any extra effort. The whole thing comes together in a food processor with a few short pulses — the key is stopping before the cashews turn pasty, so you get that dry, sandy consistency that scatters beautifully over pasta, salads, roasted vegetables, or soups. Store-bought alternatives can be tricky to vet, often hiding sweeteners or additives you didn't ask for, but this recipe uses exactly five clean ingredients with nothing extra sneaking in. It keeps well in an airtight jar, so you can make a batch ahead and reach for it 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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