Soy Free Paleo Cashew Parmesan
If you've ever missed that salty, savory sprinkle of Parmesan on your pasta or salads, this plant-based version is about to become a pantry staple. Raw cashews blitzed with nutritional yeast, garlic powder, and a touch of onion powder create a crumbly, umami-rich topping that genuinely mimics the real thing. The food processor does all the heavy lifting — just a few short pulses and you're done, no cooking required. Many store-bought dairy-free cheese alternatives sneak in soy-based ingredients, so making your own means you know exactly what's in the jar. The key is stopping the processor before the cashews turn into a paste; you want that dry, sandy texture that scatters beautifully over roasted vegetables, grain bowls, or a big plate of zucchini noodles. It keeps well in an airtight jar, so you can make a batch ahead and reach for it 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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