John Myers
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
- All ingredients are measured and chopped in a blender. I use the ice crush function of my stand mixer for this.
Remarks
- 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.
- 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.
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