Seeds Free Paleo Cashew Parmesan
If you've been missing that salty, savory sprinkle on top of your pasta, roasted vegetables, or grain bowls, this dairy-free take on a classic finishing cheese is genuinely impressive. Raw cashews blitz down into a dry, sandy crumble that mimics the texture of finely grated Parmesan almost perfectly, while nutritional yeast brings that deep, umami-rich flavor you'd expect from the real thing. Garlic powder and a touch of onion powder round out the seasoning so every pinch tastes balanced and complex. The whole process happens in a food processor with just a few short pulses — the key is stopping before the cashews release their oils and turn pasty, keeping that light, crumbly consistency intact. Store-bought vegan cheeses can be hit or miss and often come loaded with additives, so making your own means you know exactly what's going into the jar. It keeps well in an airtight container, ready to shower over anything that needs a little savory lift.
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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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