Paleo Vegan Parmesan
Salty, nutty, and surprisingly convincing, this cashew-based topping delivers everything you want from a finishing sprinkle without a single grain or legume in sight. Raw cashews do the heavy lifting here, blending with nutritional yeast, garlic powder, and sea salt into a coarse, savory crumble that lands right in that umami-rich territory real Parmesan occupies. The food processor does all the work in under a minute — just a few short pulses and you're done. Keeping it chunky is the key, so stopping before it turns into a paste gives you that perfect dry, flaky texture that clings to pasta, roasted vegetables, or salads. It stores easily in a jar, so you can keep a batch on hand all week and reach for it whenever a dish needs that extra hit of depth. For anyone eating grain-free and whole-food focused, this is the kind of pantry staple that quietly makes everything taste more finished and intentional.
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Learn more →Ingredients
8 servings
- ¾ cup raw cashews
- 3 tbsp nutritional yeast
- ½ tsp garlic powder
- ¾ tsp fine sea salt
Instructions
- 1
Combine the cashews, nutritional yeast, garlic powder, and salt in 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.
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