Breastfeeding Friendly Paleo Cashew Parmesan
That savory, cheesy sprinkle you've been missing on pasta, salads, and roasted vegetables? This dairy-free version nails it with just a handful of wholesome ingredients. Raw cashews bring a rich, buttery base while nutritional yeast delivers that unmistakable umami depth — no actual cheese required. A touch of garlic powder and sea salt round everything out into something that tastes far more complex than the effort involved. For anyone navigating a nutrient-dense diet while breastfeeding, this kind of simple, whole-food topping is a quiet win — cashews offer healthy fats and plant-based protein that support both energy and milk production. The food processor does all the work in under a minute; the only real trick is stopping before the mixture turns into nut butter, keeping it light and crumbly. Store it in an airtight jar and you'll find yourself reaching for it constantly — it genuinely makes everything taste more finished and satisfying.
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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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