Mushroom Free Paleo Cashew Parmesan
If you've been missing that salty, savory sprinkle that finishes off a bowl of pasta or a crisp salad, this cashew-based blend is about to become a staple in your kitchen. Raw cashews and nutritional yeast come together in a food processor to create something that genuinely mimics the texture and umami punch of finely grated Parmesan — no dairy required. The garlic powder and optional onion powder add just enough depth to make it taste like something you'd find in a fancy cheese shop, not a blender. Because the ingredient list is so short and clean, there's zero guesswork about what's actually in it, which is a huge relief when you're navigating store-bought toppings that often sneak in fillers or additives. The key is pulsing in short bursts and stopping before the cashews turn pasty — you want that dry, sandy crumble that melts into whatever you're topping. It stores beautifully in an airtight jar, so you can make a batch and reach for it all week long.
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!