Mediterranean Diet Friendly Paleo Cashew Parmesan
This plant-based topping is proof that you don't need dairy to get that salty, savory, umami-rich finish that makes pasta, salads, and roasted vegetables sing. Raw cashews blended with nutritional yeast create a crumbly, golden mixture that genuinely mimics the texture of finely grated Parmesan — without any of the cheese. The garlic powder and optional onion powder round out the flavor so it tastes complex and layered, not flat. It comes together in a food processor in just a few pulses, which means you're minutes away from a versatile pantry staple you'll reach for constantly. The key is stopping before the cashews turn pasty — keeping that dry, sandy texture is what makes it sprinkle and coat just like the real thing. Store it in an airtight jar and you've got a fridge-ready finishing touch that works beautifully across the whole spectrum of fresh, vegetable-forward cooking this style of eating celebrates.
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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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