Nightshade Free Paleo Cashew Parmesan
If you've been missing that salty, savory sprinkle on top of your pasta, roasted vegetables, or grain bowls, this plant-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 crumbly, cheesy topping that hits all the right notes without any dairy. The garlic powder and optional onion powder add just enough depth to make it taste like the real thing, and the whole process takes less time than grating a block of actual cheese. Because it skips tomatoes, peppers, and other nightshade ingredients entirely, it works beautifully as a finishing touch on dishes that might otherwise feel incomplete. The key is pulsing in short bursts so the cashews stay dry and sandy rather than turning into a paste — that texture is everything. Store it in an airtight jar and you'll find yourself reaching for it constantly, whether you're topping soups, salads, or a simple bowl of zucchini noodles.
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!