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Parmesan-style Cashew Topping

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Parmesan-style Cashew Topping

The perfect parmesan-style cashew topping recipe with a picture and simple step-by-step instructions.

  • 150 g Cashew nuts
  • 15 g Yeast flakes
  • 1,5 tsp Salt
  1. All ingredients are measured and chopped in a blender. I use the ice crush function of my stand mixer for this.

Remarks

  1. The cashew topping can be kept in a sealed container in the refrigerator for a long time. With us, none of this has ever gone bad. But after about 2 weeks everything was always eaten.
  2. Since cashews are not cheap, it is a good idea to look out for broken cashews for this recipe. It’s cheaper than whole cashew nuts.
Dinner
European
parmesan-style cashew topping

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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