Breastfeeding Friendly Cashew Parmesan
Creamy, salty, and packed with that savory umami punch you crave, this dairy-free topping is about to become a permanent fixture in your kitchen. Raw cashews blended with nutritional yeast create a surprisingly convincing Parmesan substitute — one that comes together in under a minute with just a food processor and four simple ingredients. Nutritional yeast is a favorite among nursing parents for its B-vitamin content, and pairing it with cashews means you're also getting a dose of healthy fats and minerals in every sprinkle. The garlic powder and sea salt round everything out so it tastes genuinely indulgent, not like a compromise. It keeps beautifully in an airtight jar, so you can make a batch and reach for it all week long — over pasta, roasted vegetables, soups, or anything that needs a little extra something. Simple, wholesome, and endlessly useful.
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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
Instructions
- 1
Combine the cashews, nutritional yeast, garlic powder, and salt in a food processor.
- 2
Pulse 10–15 times until the mixture resembles coarse, dry crumbs — roughly the texture of finely grated Parmesan. Stop before the mixture turns into a paste or butter.
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