MSG Free Paleo Cashew Parmesan
If you've been missing that salty, savory sprinkle on top of pasta, roasted vegetables, or grain bowls, this cashew-based blend is about to become a pantry staple. Raw cashews and nutritional yeast come together in a food processor to create something genuinely surprising — a coarse, dry crumble that mimics the umami punch of finely grated Parmesan without any dairy in sight. 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 dusty finish every time. Garlic powder and a touch of onion powder round out the flavor, making it taste far more complex than a four-ingredient recipe has any right to. Store-bought vegan cheese alternatives can be loaded with additives and flavor enhancers you'd rather avoid, but every ingredient here is clean and straightforward. A jar of this keeps beautifully in the fridge and is ready to shake over anything that needs a little savory lift.
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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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