Fresh Mushroom Salad with Cashew Parmesan
Fresh Mushroom Salad with Cashew Parmesan- just 8 ingredients for a light and refreshing salad that’s nutrient dense and packed full of flavor! (vegan, grain-free, gluten-free)
Now that I’ve been blogging for over 5 years(!), I’ve been able to gain a sense for which recipes have the most potential to “go viral”. Like flourless muffins, chocolate chip cookies, and pretty much anything with zucchini. Everybody LOVES zucchini.
It would probably be financially smarter for me to focus solely on things like that but then this blog wouldn’t be authentic to me. So while I’m aware that mushroom salad isn’t going to attract the masses, it’s something that I enjoy sharing with you. Because you’re my people. :)
I think there are a good bunch of you that like mushrooms and this is one of my favorite simple recipes that uses them. I made it for the first time several years when I stumbled upon it watching Giada on the Food Network.
The original version features shaved parmesan which I will admit is pretty darn fantastic. But since I gave up cheese a while ago, I wanted to see if a vegan version would even hold a candle to the original. Good news! It does.
What’s so awesome about this salad is that it’s incredibly simple to make. You just combine sliced mushrooms with fresh parsley and a combo of lemon juice and extra virgin olive oil. Sprinkle that with cashew parm, and BOOM. You have a light and refreshing salad that’s perfect for spring.
For my mushroom lovers out there, I hope you get a chance to try this because I think you’re going to love it. Just grab a blanket, find a good spot on a beautiful spring day, and serve with it some sandwiches for a nice little picnic.
Fresh Mushroom Salad with Cashew Parmesan
Yield: 4 servings
Prep Time: 15 minutes
Total Time: 15 minutes
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
- 1 cup raw cashews
- 4 tablespoons nutritional yeast
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
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 recipe is best prepared and served the same day. If you would like to prep it up to 1 day in advance, wait to add the dressing until ready to serve.
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
I bought Mushroom yesterday to make some side dish. But Now I think I will change my plan and make this salad. Thanks for sharing. :)
I was chatting with some bloggers about this last week — sometimes we post recipes just because they make us happy even though they won’t attract the masses as you say. This attracts me because I LOVE mushrooms — they’re a staple for me. Some how I’ve never eaten a raw mushroom salad though which is crazy! I need to change that soon…I’m definitely trying this!
This looks amazing. I love mushrooms, and think this would be perfection as a side for when I pack my lunch. Thanks so much for sharing!
I’m so glad to hear that you love mushrooms as much as I do. Thanks AJ!
I think I might like this on bed of spinach . I just ate an amazing portabella “burger” yesterday. Well half. My co-workers all wanted to try it since they said it smelled so fabulous. I love mushrooms.
That was generous of you to give them half! I’m not sure I would have done the same, haha. I agree this would be great over spinach! :)
I am a mushroom person. I love mushrooms on salads, pizza, pasta, stir-frys and I really love it when they’re the star of the show like they are in this recipe. Yum!
They are so good, right? Thanks for the comment, Celeste!
So I love cooked mushrooms but I’m not a big raw mushroom fan. I’d totally eat some of this though if you made it for me! ha! As always, your pictures are beautiful and I’m glad you create content that YOU like. That’s what’s important!
Aw, I wish I could make it for you! Thanks for the encouragement, Kelli. <3
Had this one saved up for a while, finally got a chance to use it in one of my weekly meal plans. Thank you for sharing!
I love this cashew parmesan!! It’s a breeze to make and a true winner! I made it the other night to add to your one-pot vegan white bean shakshuka. I have yet to make it for the mushroom salad, but I just had to give the cashew parmesan its own shout-out!! My meat-eating cheese-loving brother was blown away by its parmesan flavor!
Isn’t it so good?! I always keep some on hand in the fridge as it lasts for a long time if you store in a sealed container. :)