Pregnancy Friendly Cashew Parmesan
That salty, savory sprinkle you reach for to finish pasta, salads, and roasted vegetables just got a whole new look. This plant-based version blends raw cashews, nutritional yeast, garlic powder, and sea salt into a crumbly, umami-rich topping that genuinely delivers on the Parmesan promise. During pregnancy, it's worth knowing exactly what's going into your food, and this four-ingredient recipe keeps things refreshingly straightforward with no mystery additives or preservatives to second-guess. Nutritional yeast brings a deep, cheesy flavor along with B vitamins, and raw cashews add a satisfying richness without any of the concerns that come with heavily processed store-bought alternatives. The food processor does all the work in under a minute — just pulse until crumbly, taste, and adjust the salt. Keep a jar in the fridge and you'll find yourself reaching for it constantly, because it makes everything from a simple bowl of soup to a plate of roasted broccoli feel a little more special.
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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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