Sesame Free Paleo Cashew Parmesan
If you've been missing that salty, savory sprinkle that finishes off a pasta dish or a big bowl of roasted vegetables, this dairy-free take on Parmesan 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 texture and punch of the real thing. The garlic powder and optional onion powder round out the flavor so it tastes complex without any complicated steps. Because the whole recipe is just a handful of whole-food ingredients pulsed together, there's no need to scan labels for hidden sesame-derived additives or worry about cross-contact from processed cheese alternatives. The key is stopping the food processor at the right moment — you want dry, sandy crumbs, not cashew butter — so short bursts are your best friend here. Store it in an airtight jar and you'll have a ready-to-go finishing touch for soups, salads, grain bowls, and more 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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