Making Thyme for Health · by Sarah Rotavera
Fresh Mushroom Salad with Cashew Parmesan
NUTRITION · PER SERVING15M COOK
CAL 15%·PRO 22%
CARBS 17G22% OF CAL
3G FIBER0G ADDED4G INTRINSIC9G OTHER4G TOTAL SUGAR
FAT 24G70% OF CAL
4G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh raw mushroom salad topped with a vegan cashew parmesan made from blended cashews and nutritional yeast. A light, protein-rich side or light main.
mainsalad🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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
- 1 cup raw cashews
- 4 tablespoons nutritional yeast
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
At a glance
PER SERVING · TIME 15M
CAL 15%·PRO 22%
CARBS 17G22% OF CAL
3G FIBER0G ADDED4G INTRINSIC9G OTHER4G TOTAL SUGAR
FAT 24G70% OF CAL
4G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 599mg
- Total sugar
- 4g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 667mg
- Calcium
- 17mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 599MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.