Legume Free Paleo Cashew Parmesan
Cashews, nutritional yeast, and a handful of pantry spices come together in a food processor to create something genuinely magical — a dry, crumbly topping that mimics the savory, salty punch of finely grated Parmesan. The trick is in the pulsing: short bursts keep the texture sandy and light rather than turning the cashews into a paste, so you get that perfect sprinkle-ready consistency every time. Nutritional yeast brings the umami depth that makes this taste far more complex than its short ingredient list suggests. Because the recipe skips beans, lentils, peanuts, and any other legumes entirely, it fits cleanly into a grain-free, legume-free lifestyle without any substitutions or workarounds needed. It stores beautifully in an airtight jar, ready to shower over roasted vegetables, zucchini noodles, soups, or salads whenever the craving hits. This is one of those small kitchen wins that quietly upgrades everything it touches.
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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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