Pecan Free Paleo Cashew Parmesan
If you've ever wanted a dairy-free topping that actually delivers that salty, savory punch of real Parmesan, this cashew-based blend is going to earn a permanent spot in your fridge. Raw cashews blitz down into a fine, sandy crumble that mimics the texture of finely grated cheese in a way that feels almost too good to be true. Nutritional yeast brings that unmistakable umami depth, while garlic powder and sea salt round everything out into something genuinely crave-worthy. The whole thing comes together in a food processor with just a few short pulses — the key is stopping before the cashews turn pasty, so you get that perfect dry, crumbly finish. It's naturally grain-free and completely plant-based, making it a go-to for anyone eating paleo who still wants to finish a bowl of pasta or a roasted veggie dish with something special on top. Store it in an airtight jar and sprinkle it on everything from salads to soups to cauliflower pizza — it keeps beautifully and the flavor only gets better as it sits.
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!