Low Iodine Paleo Cashew Parmesan
Dairy-based parmesan is off the table when you're watching iodine intake, but this cashew-based alternative delivers that same savory, salty punch without any of the concern. Raw cashews blended with nutritional yeast create a surprisingly convincing crumble — nutty, umami-rich, and just a little sharp in all the right ways. A touch of garlic powder and optional onion powder round out the flavor so it tastes complex despite coming together in under five minutes. The key is pulsing rather than blending continuously, which keeps the texture dry and sandy instead of turning into a paste — exactly what you want for sprinkling over pasta, salads, or roasted vegetables. Store it in an airtight jar and you'll have a versatile, fridge-ready topping that makes clean eating feel anything but restrictive.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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