Eggless Paleo Cashew Parmesan
Salty, savory, and surprisingly convincing, this cashew-based topper delivers that familiar Parmesan-like punch without a single animal product — and absolutely no eggs to worry about. Raw cashews blitzed with nutritional yeast, garlic powder, and a touch of sea salt come together in a food processor in under a minute, producing a dry, crumbly texture that looks and behaves just like the real thing. The trick is in the pulsing — short bursts keep the mixture sandy and light rather than turning it into a paste, so you get that perfect sprinkle-ready consistency every time. It's endlessly versatile: dust it over roasted vegetables, stir it into cauliflower dishes, or use it anywhere you'd normally reach for the green canister. Storing it in an airtight jar means you'll have a ready-to-go finishing touch on hand all week. For anyone navigating egg-free cooking, this kind of pantry staple is a quiet little win that makes plant-forward meals feel genuinely indulgent.
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!