Oats 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 kitchen tricks that feels almost too simple to work. Nutritional yeast brings that deep, cheesy umami flavor, while garlic powder and a touch of onion powder round everything out into something that tastes far more complex than a five-ingredient recipe has any right to be. The food processor does all the heavy lifting in under a minute, so there's no cooking, no soaking, and no fuss. Store-bought vegan cheese alternatives can be hit-or-miss and often contain fillers or additives you'd rather avoid, but this one is made entirely from whole, recognizable ingredients. Keep a jar in the fridge and you'll find yourself reaching for it constantly — it's that good on everything.
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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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