Mustard Free Paleo Cashew Parmesan
If you've been missing that salty, savory sprinkle on top of your pasta, roasted vegetables, or grain bowls, this dairy-free alternative is about to become a pantry staple. Raw cashews blitz down into a fine, sandy crumble that genuinely mimics the texture of finely grated Parmesan — it's one of those little kitchen tricks that feels almost too good to be true. Nutritional yeast brings a deep, cheesy umami note, while garlic powder and sea salt round everything out into something that tastes far more complex than a four-ingredient recipe has any right to be. Store-bought cheese alternatives can be a minefield of hidden condiment-based additives and flavor enhancers, so making your own means you know exactly what's going in the jar. The food processor does all the heavy lifting — just pulse in short bursts and stop before it turns into cashew butter, keeping that perfect dry, crumbly consistency. A pinch of onion powder is optional but adds a subtle savory depth that takes it up another notch. Stash it in an airtight jar and reach for it all week long.
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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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