Lactose Free Paleo Cashew Parmesan
That savory, cheesy sprinkle you've been missing on pasta, salads, and roasted vegetables? This is it — made entirely from whole, plant-based ingredients with zero dairy involved. Raw cashews blitzed in a food processor create a sandy, crumbly texture that genuinely mimics finely grated Parmesan, while nutritional yeast brings that deep, umami-rich flavor that makes the whole thing taste indulgent. Garlic powder and sea salt round everything out, and a touch of onion powder adds an extra layer of complexity if you're feeling it. The key is pulsing in short bursts — you want dry, coarse crumbs, not cashew butter, so patience pays off here. Once it's done, it stores beautifully in an airtight jar and is ready to shake over anything that needs a little lift. It's one of those pantry staples that quietly becomes something you reach for every single day.
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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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