Macadamia Free Paleo Cashew Parmesan
If you've been missing that salty, savory sprinkle that makes pasta, salads, and roasted vegetables feel complete, this dairy-free take on Parmesan is about to become a staple in your kitchen. Raw cashews blitz down into a fine, sandy crumble that genuinely mimics the texture of finely grated cheese — it's one of those things you have to taste to believe. Nutritional yeast brings the umami depth, while garlic powder and a touch of onion powder round out the flavor so it never tastes flat or one-note. The whole thing comes together in a food processor with just a few pulses, so there's no cooking, no soaking, and very little cleanup. Keeping the mixture dry and crumbly is the key — short bursts in the processor prevent the cashews from releasing their oils and turning pasty, so you get that perfect, light texture every time. Store it in an airtight jar and you'll have a ready-to-go topping that works on just about everything. It's a genuinely clever pantry trick that delivers big flavor with minimal effort.
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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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