Cashew Parmesan Cheese

I’ve been using this cashew parmesan mostly on pasta and salads. It has a nice crumbly texture and gives a salty, slightly nutty flavor. It doesn’t melt like real cheese, but as a topping it works really well. I like that a small amount goes a long way

Tried it on a simple salad with olive oil and tomatoes. First impression was that it’s quite light, not overpowering like dairy parmesan. It adds a gentle savory note that makes even plain food taste a bit more interesting

I sprinkled it over hot spaghetti and stirred it in. It melted slightly into the sauce and gave a strong savory taste that actually reminded me of classic Italian dinners. I didn’t expect it to work that well, but it did

Not exactly like dairy parmesan, but enjoyable and worked well for the dinner.

I didn’t expect much, but it actually improves plain rice and vegetables quite a bit. I recommend to everyone