Paraben Free Paleo Cashew Parmesan
If you've been missing that salty, savory sprinkle that finishes off a dish, this cashew-based blend is about to become your new pantry staple. Raw cashews and nutritional yeast come together in a food processor to create something that genuinely mimics the umami punch of finely grated Parmesan — without any dairy in sight. The garlic powder and optional onion powder round out the flavor so it tastes complex and layered, not flat. A few short pulses is all it takes; the goal is a dry, sandy crumb that melts into pasta, salads, roasted vegetables, or soups just like the real thing. Keeping an eye on your preservative exposure can make store-bought cheese alternatives tricky, since many contain additives and stabilizers you'd rather avoid — this recipe uses nothing but whole, recognizable ingredients. It stores beautifully in an airtight jar, so you can make a batch 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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