Cashew-Garlic Parmesan
By Angela Liddon · Oh She GlowsPublic
Your rating · the average is public, yours is not
A delicious plant-based twist on Parmesan cheese! As the Frank's hot sauce lady says, "I put that $hit on everything!" This cashew-garlic combo is so tasty sprinkled on pasta, salads, soup, roasted veggies, and more. I love using fresh garlic in this recipe because the garlic flavour really pops, but if you're sensitive to raw garlic you may want to start with half a small clove.
- Prep
- 5 min
- Total
- 5 min
- Servings
- 1
Recipe source
This recipe was taken from Cashew-Garlic Parmesan · by Angela Liddon. If you enjoy it, please consider supporting the creator at the source.
Ingredients
For 1 person
- 1 clovesmall garlic
- 0.5 cupraw cashews
- 2 tbspnutritional yeast
- 0.25–0.5 tspfine sea salt, to taste
Steps
- 1
Mince the garlic in the food processor. Add the cashews, nutritional yeast, and salt into a food processor. Process until a coarse meal forms. Serve sprinkled on top of salads, soup, casseroles, pasta, roasted veggies, and more. Leftovers will keep in an airtight container in the fridge for about a week or so.
Per portion
- Calories
- ~400.8 kcal
- Protein
- ~10.3 g
- Fat
- ~32.7 g
- Carbs
- ~22.2 g
- Fiber
- ~2 g
- Sodium
- ~142.5 mg
One ingredient still needs a USDA food link. Any figures below include only weighable linked amounts. Shown for one portion.
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- Tree nuts
Partial · 2/4 ingredients linked
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