Pregnancy Friendly Vegan Parmesan
Salty, savory, and packed with nutty depth, this cashew-based topping delivers everything you love about the real thing — without any of the ingredients that can feel complicated during pregnancy. Raw cashews blended with nutritional yeast create a surprisingly convincing parmesan-style crumble that's rich in flavor and completely plant-based. Nutritional yeast brings that signature umami punch, while garlic powder and sea salt round everything out into something genuinely craveable. The whole thing comes together in a food processor in under a minute, which is a win when energy levels aren't always on your side. It stores beautifully in an airtight jar, so you can keep a batch on hand to sprinkle over pasta, roasted vegetables, soups, or anything else that needs a little extra something. No cooking, no fuss — just a clean, simple condiment you'll reach for constantly.
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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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