Gluten Free Paleo Cashew Parmesan
If you've been missing that salty, savory sprinkle that finishes off a pasta dish or a big bowl of roasted vegetables, this cashew-based blend is about to become a pantry staple. Raw cashews and nutritional yeast come together in a food processor to create something genuinely surprising — a dry, crumbly topping that mimics the umami punch of finely grated Parmesan without any dairy in sight. The garlic powder and sea salt round everything out, and the optional onion powder adds just a little extra depth if you want it. The whole thing comes together in minutes with nothing more than a few pulses — the key is stopping before the cashews turn pasty, so you get that perfect sandy, grate-like texture. It stores beautifully in an airtight jar, so you can keep a batch on hand all week. Sprinkle it over zucchini noodles, grain-free pizza, soups, or salads whenever you need that finishing touch that makes a dish feel complete.
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!