Pregnancy Friendly Paleo Cashew Parmesan
That savory, cheesy sprinkle you've been craving is completely achievable without a single dairy ingredient. Raw cashews blended with nutritional yeast, garlic powder, and a pinch of sea salt come together in a food processor to create something that genuinely mimics the salty, umami punch of finely grated Parmesan. The whole thing takes just a few pulses — the key is stopping while the mixture still looks dry and sandy, so you get that perfect crumbly texture rather than a paste. During pregnancy, avoiding unpasteurized cheeses is a common recommendation, and this plant-based swap sidesteps that concern entirely while still delivering serious flavor. It's endlessly versatile — shower it over pasta, roasted vegetables, soups, or salads whenever you want that finishing touch. Store it in an airtight jar and it's ready to go whenever a dish needs a little something extra.
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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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