Nitrate & Nitrite Free Paleo Cashew Parmesan
If you've been missing that salty, savory sprinkle that finishes off a pasta dish or roasted vegetables, this cashew-based blend is about to become your new pantry staple. It comes together in a food processor with just a handful of clean, whole ingredients — raw cashews, nutritional yeast, garlic powder, sea salt, and a touch of onion powder — so you always know exactly what's going into it. Store-bought "parmesan" alternatives can be a minefield of additives and preservatives, but this one is completely transparent from jar to table. The nutritional yeast brings that deep, umami-rich flavor that makes it taste surprisingly close to the real thing, while the cashews give it that dry, crumbly texture you want for topping and finishing dishes. The key is pulsing in short bursts so the mixture stays sandy and light rather than turning into a paste — a small technique tip that makes a big difference. Store it in an airtight jar and reach for it whenever a dish needs a little something extra.
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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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