Vegetarian Paleo Cashew Parmesan
If you've ever wanted to sprinkle something savory and cheesy over pasta, salads, or roasted vegetables without reaching for dairy, this cashew-based topping is about to become a pantry staple. Raw cashews blended with nutritional yeast, garlic powder, and a touch of onion powder create a crumbly, umami-rich mixture that genuinely mimics the salty, nutty bite of finely grated Parmesan. The food processor does all the heavy lifting — just a few short pulses and you're done, no cooking required. The key is stopping before the cashews turn into a paste; you want that dry, sandy texture that scatters beautifully over whatever you're serving. It keeps well in an airtight jar, so you can make a batch ahead and have it ready to go all week. It's the kind of simple, clever swap that makes plant-based cooking feel effortless rather than like a compromise.
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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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