yield: 4 SERVINGS prep time: 15 MINUTES total time: 15 MINUTES
INGREDIENTS:
FOR THE SALAD
1 lb sliced button mushrooms, (stems removed)
1/4 cup fresh flat leaf parsley
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
CASHEW PARMESAN **
1 cup raw cashews
4 tablespoons nutritional yeast
1 teaspoon salt
1/2 teaspoon garlic powder
DIRECTIONS:
To make the cashew parmesan, combine all of the ingredients in a blender (I like to use a NutriBullet). Pulse until a coarse crumb forms.
In a large bowl, combine sliced mushrooms and parsley. In a measuring cup, whisk lemon juice, olive oil, and a sprinkle of salt & pepper. Pour dressing mixture into bowl with mushrooms and stir to combine. Sprinkle with cashew parmesan, serve and enjoy!
** This is a vegan recipe therefore regular parmesan was replaced with cashew parmecan. Just use reg. parmesan - approx. 1/2 C or to taste.
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