Fish Free Paleo Cashew Parmesan
Cashew parmesan is one of those pantry staples that sounds fancy but comes together in about two minutes flat. Raw cashews blitzed with nutritional yeast, garlic powder, and a pinch of sea salt produce a savory, crumbly topping that genuinely mimics the salty depth of the real thing. The trick is keeping the pulses short — you want dry, sandy crumbles, not cashew butter — and the food processor does all the heavy lifting. Every single ingredient here is naturally free from seafood and fish derivatives, so there's no label-scanning required. It's endlessly versatile: shake it over roasted vegetables, pasta, salads, or soups whenever you want that umami-rich finish. Store it in an airtight jar and it's ready to go whenever a dish needs a little something extra.
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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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