Shellfish Free Paleo Cashew Parmesan
This dairy-free topping is proof that you don't need a single animal product to nail that salty, savory, umami-rich finish that makes pasta, salads, and roasted vegetables sing. Raw cashews blended with nutritional yeast, garlic powder, and a touch of onion powder come together in a food processor in minutes, producing a crumbly, sandy texture that mimics finely grated Parmesan almost eerily well. The key is pulsing in short bursts — you want dry, loose crumbs, not a paste, so a little patience goes a long way here. Because it's built entirely from whole, recognizable ingredients, there's no need to scrutinize a label for hidden additives or worry about cross-contact from seafood-adjacent processing facilities. It stores beautifully in an airtight jar, so you can make a batch ahead and reach for it all week long. Sprinkle it over zucchini noodles, toss it into a grain bowl, or use it anywhere you'd normally reach for the green shaker can — the results are genuinely impressive.
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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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