Rice Free Paleo Cashew Parmesan
If you've been missing that salty, savory sprinkle on top of pasta, roasted vegetables, 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 genuinely remarkable — a dry, crumbly topping that mimics the umami punch of finely grated Parmesan without a single dairy ingredient. Garlic powder and sea salt round out the flavor, and a touch of onion powder takes it even further if you're feeling it. The whole thing comes together in under a minute of pulsing, and the key is stopping before the cashews turn pasty — you want that light, sandy texture that clings to food just like the real thing. Stored in an airtight jar, it keeps beautifully and is ready to reach for whenever a dish needs a finishing flourish. For anyone navigating a grain-free lifestyle, this is the kind of clever workaround that makes you forget you're working around anything at all.
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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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