Nutmeg Free Paleo Cashew Parmesan
This dairy-free take on a classic finishing cheese is shockingly good — savory, nutty, and just a little funky in the best possible way. Raw cashews and nutritional yeast do the heavy lifting here, creating a crumbly, golden topping that genuinely earns its "parmesan" nickname. A quick pulse in the food processor is all it takes, and the key is stopping early so you get that dry, sandy texture rather than a paste. Garlic powder and a touch of onion powder round out the flavor so it tastes complex without requiring a long ingredient list. It's completely free of warm spices like nutmeg, which can sneak into store-bought cheese alternatives and seasoning blends more often than you'd expect. Sprinkle it over roasted vegetables, pasta, salads, or anything that needs a salty, umami-rich finish. Store it in an airtight jar and you'll find yourself reaching for it constantly.
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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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