Breastfeeding Friendly Vegan Parmesan
Creamy, salty, and packed with umami depth, this cashew-based topping delivers everything you love about the real thing — no dairy required. It comes together in minutes with just four pantry staples and a food processor, which makes it a lifesaver on busy days when you need a quick flavor boost. Nutritional yeast is the secret weapon here, lending that signature cheesy, savory punch while also bringing along B vitamins that are genuinely worth having during the postpartum period. Raw cashews add a subtle richness and help achieve that perfect crumbly, Parmesan-like texture when pulsed just right — stop too early and it's chunky, go too far and it turns to paste, so those short bursts really matter. The result is a versatile condiment you can shake over pasta, roasted vegetables, soups, or grain bowls without a second thought about what's in it. Store it in an airtight jar in the fridge and it's ready to go whenever you need it.
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Learn more →Ingredients
8 servings
- ¾ cup raw cashews
- 3 tbsp nutritional yeast
- ½ tsp garlic powder
- ¾ tsp fine sea salt
Instructions
- 1
Combine the cashews, nutritional yeast, garlic powder, and salt in 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.
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