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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 35.2
  • Total Fat: 2.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 97.8 mg
  • Total Carbs: 1.9 g
  • Dietary Fiber: 0.2 g
  • Protein: 0.9 g

View full nutritional breakdown of Cashew "Parmesan" calories by ingredient
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Cashew "Parmesan"

Submitted by: 65TARGET

Introduction

A lot like the dairy Parmesan (only it won't melt when heated), the Cashew "Parmesan" can be used with pasta, on bread with butter spread, as seasoning for salads and what not.

Better use RAW cashew nuts, they bring a certain flavor that's closer to the dairy Parmesan.
A lot like the dairy Parmesan (only it won't melt when heated), the Cashew "Parmesan" can be used with pasta, on bread with butter spread, as seasoning for salads and what not.

Better use RAW cashew nuts, they bring a certain flavor that's closer to the dairy Parmesan.

Number of Servings: 24

Ingredients

    * Cashew Nuts, 1 cup, halves and whole
    * Pine Nuts, 1 tbsp
    * Salt, 1 tsp

Directions

NOTE: The recipe works better (tastes better) if the cashew nuts are NOT roasted (RAW). You can leave out the pine seeds, though they add a nice flavor to the mix. You can substitute them with hazelnuts or walnuts, if you like.

How to make the Cashew "Parmesan" - just put all ingredients in a blender until they are finely crushed. The cashew nuts are oily, so the mix will tend to gather round the blender's blade - if it happens, just stop the blender and scrap the mixture from the blades and start it again, until you are happy with the result.

In the end, just mix it lightly with your fingers, just to make it look more "powdery", taste it to see if it needs more salt and place it in a Parmesan container. Keep in a dry place and use for about 3-4 weeks.


Serving Size: Makes about 24 teaspoon-sized servings.

Number of Servings: 24

Recipe submitted by SparkPeople user 65TARGET.






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