Wheat Free Paleo Cashew Parmesan
If you've been missing that salty, savory sprinkle on top of pasta, roasted vegetables, or grain bowls, this cashew-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 coarse, dry crumble that mimics the umami punch of finely grated Parmesan without any dairy in sight. The garlic powder and optional onion powder round out the flavor so it tastes complex and layered, not flat. The whole thing comes together in under a minute of pulsing, and the key is stopping before the cashews turn into a paste — you want that sandy, dry texture that clings to food just like the real thing. Store it in an airtight jar and it's ready to shake over anything that needs a savory finish. For anyone navigating wheat-free eating, this is the kind of condiment that makes meals feel complete and indulgent without any label-reading stress.
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!