Walnut Free Paleo Cashew Parmesan
If you've been missing that salty, savory sprinkle that finishes off a pasta dish or roasted vegetables, this cashew-based blend is about to become your new pantry staple. Raw cashews and nutritional yeast come together in a food processor to create something genuinely surprising — a dry, crumbly topping that mimics the umami punch of finely grated Parmesan without any dairy in sight. The garlic powder and optional onion powder round out the flavor so it tastes complex and layered, not like a sad substitute. The key is in the pulsing: short bursts keep the texture sandy and light rather than turning the cashews into a paste, so you get that perfect, cheese-like crumble every time. It takes just a handful of ingredients and a few minutes of hands-on effort, which makes it an easy win for anyone cooking grain-free or dairy-free. Store it in an airtight jar and you'll have it ready to shake over salads, soups, or zucchini noodles 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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