Seed Oil Free Paleo Cashew Parmesan
If you've ever wanted to sprinkle something savory and cheesy over pasta, salads, or roasted vegetables without reaching for a processed topping, this cashew-based blend is about to become a pantry staple. Raw cashews and nutritional yeast come together in a food processor to create a crumbly, umami-rich topping that genuinely mimics the salty, nutty bite of finely grated Parmesan. The whole thing comes together in under five minutes with just a few pulses — the key is stopping before the cashews turn into a paste, keeping that perfect dry, sandy texture. There are no refined oils hiding in the ingredient list, which makes it a clean, trustworthy alternative to store-bought vegan cheese products that often sneak in canola or sunflower oil. Garlic powder and a touch of onion powder round out the flavor so it tastes complex without any extra effort. Store it in an airtight jar and you'll have a versatile finishing topper ready to go 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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