Paleo Cashew Parmesan
That cheesy, savory sprinkle you've been missing on grain-free pasta, roasted vegetables, and salads? This is it. Raw cashews blitzed with nutritional yeast, garlic powder, and a pinch of sea salt come together in minutes to create a crumbly, umami-rich topping that genuinely earns its "parmesan" nickname. The key is pulsing in short bursts so the mixture stays dry and sandy rather than turning into nut butter — a small technique tip that makes a big difference in the final texture. Dairy is an obvious no-go on a paleo plate, and most store-bought cheese alternatives are loaded with fillers and starches that don't fit either, so having a clean, four-ingredient option in the fridge is a real win. One batch makes enough to serve eight, so it's worth keeping a jar on hand all week. Sprinkle it over zucchini noodles, cauliflower pizza, or a simple green salad and you'll wonder how you ever went without it.
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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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