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Dairy-Free Paleo Parmesan Cheese, blended with cashew and nutritional yeast. Easy Paleo Parmesan for non dairy substitute Parmesan cheese!
Easy Paleo Parmesan Cheese – 4 ingredients
Nate and I were looking for a dairy-free Parmesan cheese that can be easily made at home and used as a topping/ sprinkler for the upcoming thanksgiving recipes.
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This recipe uses only 4 ingredients and simply dump and blend and it tastes better than the real Parmesan. If you are sensitive to dairy, this Paleo cheese recipe is perfect for you!
Little did we realize cashew nuts can be so versatile in recipe creations. For people who loves tofu but have been trying to avoid soy, I made two versions of soy-free ‘tofu’ and one of them uses cashew flour. The Paleo Chilled “Tofu” is vegan friendly and creamy delicious with a hint of nutty flavor. The cold cashew tofu is perfect for hot summer weather. For the second version, I used egg custard to make crispy ‘tofu’ so if you are a fan of crispy soy free ‘tofu’, definitely check it out!
Use my Paleo Parmesan Cheese as a topping, seasoning, or sprinkle it on anything you fancy. It works perfectly for gluten free pasta, skillet roasted crispy Brussels sprouts, Keto cauliflower gratin (coming next week), and many more. The possibilities are endless!
So my friends! This recipe is
Dairy-free
Easy
Versatile
Perfect holiday gift !
If you give this Paleo Parmesan Cheese a try, please leave a comment and rate the recipe below. It’ll help me and my blog tremendously. Thanks in advance!
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Paleo Parmesan Cheese
Ingredients
- 1 cup raw cashew unsalted
- 4 tsp nutritional yeast
- 1 tsp garlic powder
- ½ to 1 tsp coarse sea salt
Instructions
- Blend cashew, nutritional yeast, garlic powder, and salt – in a small 4-cup work bowl until they become fine grounds. Store in airtight glass container in the fridge. Good for 1 month.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looking for more awesome recipes? Also check out my Paleo Cashew Chicken, Skillet Roasted Brussels Sprouts with Paleo Parmesan Cheese, Bacon Wrapped Green Bean Bundles, Herb Roasted Spatchcock Chicken, and Paleo Chocolate Olive Oil Bundt Cake!
Do the cashews have to be raw?
No. You can also use lightly roasted version. Unsalted will be the best. 🙂
This is a signature item in my kitchen. I love it so much. With this I never miss cheese! I use it on spaghetti squash and sauce dishes or simple add lime, olive oil, salt and pepper to make my favorite “Caesar-ish”kale salad.
I’m so happy to hear that! Thank you, Andrea.
I love making dairy free parmesan, it’s so much better than I would have ever thought being such a cheese fan myself!