Red Meat Allergy Friendly Paleo Cashew Parmesan
If you've been missing that salty, savory sprinkle on top of your pasta, roasted veggies, or grain bowls, this cashew-based blend is about to become a pantry staple. Raw cashews and nutritional yeast come together in a food processor to create something that genuinely mimics the dry, crumbly texture of finely grated Parmesan — no dairy, no animal rennet, and absolutely no red meat derivatives anywhere in sight. The garlic powder and optional onion powder add just enough depth to make it taste complex without any fuss. The whole thing comes together in under a minute of pulsing, and the key is stopping before the cashews turn pasty — you want that sandy, dry crumble that clings to food the way real Parmesan does. Store it in an airtight jar and it's ready to shake over anything that needs a savory, umami-rich finish. For anyone navigating a red meat allergy, store-bought cheese alternatives can sometimes be a minefield of unclear sourcing and additives, so making your own this way keeps everything clean and straightforward. It's simple, satisfying, and genuinely delicious.
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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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