Chicken Free Paleo Cashew Parmesan
If you've ever wanted to sprinkle something rich and savory over pasta, salads, or roasted vegetables without reaching for actual dairy, this cashew-based blend is about to become a pantry staple. Raw cashews bring a naturally buttery, mild base, while nutritional yeast delivers that unmistakable cheesy depth that makes the whole thing taste far more indulgent than the ingredient list suggests. A little garlic powder and sea salt round everything out into something genuinely craveable. 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 mimics finely grated Parmesan so well it'll surprise you. Store it in an airtight jar and it's ready to go whenever you need a finishing touch that adds flavor and a little savory punch. It's one of those small-batch recipes that quietly upgrades everything it touches.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!