Pistachio Free Paleo Cashew Parmesan
If you've been missing that salty, savory sprinkle on top of your pasta, roasted veggies, or grain bowls, this dairy-free take on Parmesan is about to become a pantry staple. Raw cashews blitz up in a food processor with nutritional yeast, garlic powder, and a touch of sea salt to create a crumbly, umami-packed topping that genuinely mimics the real thing. The key is pulsing in short bursts — you want a dry, sandy texture, not a paste — so it's one of those recipes where a little patience goes a long way. Nutritional yeast does the heavy lifting here, delivering that deep, cheesy flavor without any dairy involved. Store-bought vegan Parmesan alternatives can be hit or miss, and many contain unexpected add-ins, so making your own means you know exactly what's in the jar. It stores beautifully in an airtight container and is ready to shake over anything that needs a flavor boost.
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!