Pescatarian Paleo Cashew Parmesan
If you've ever wanted to sprinkle something cheesy and savory over pasta, salads, or roasted vegetables without reaching for actual dairy, this cashew-based blend is about to become a pantry staple. Raw cashews and nutritional yeast come together in a food processor to create a crumbly, golden topping that genuinely mimics the salty, umami punch of finely grated Parmesan. The trick is in the pulsing — short bursts keep the texture dry and sandy rather than turning the whole thing into nut butter, so you get that satisfying sprinkle every time. Garlic powder and a touch of onion powder round out the flavor so it tastes complex without requiring any complicated steps. It stores beautifully in an airtight jar, meaning you can make a batch ahead and have it ready to finish off any dish throughout the week. For anyone navigating a fish-forward or plant-leaning plate, this kind of versatile condiment fills the gap that store-bought options often miss.
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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
- 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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