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Parmesan Peppercorn Dressing

Prep Time: 5 minutes    Makes: ¾ cup


  • ½ cup plain Greek yogurt (or non-dairy, live-active culture yogurt of choice)
  • ¼ cup cashew cream
  • 2 tablespoons fresh grated parmesan cheese
  • 1 ½ teaspoons fresh ground black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon sea salt
  • 1 tablespoon apple cider vinegar


  1. To make cashew cream- soak ½ cup raw cashews 2-6 hours. Drain and rinse. Add to a high-speed blender with ¼ cup water and blend until smooth.
  2. Whisk ingredients together in a bowl. Store in air-tight container in refrigerator up to 1-week.

IBD-AID Phase I, II, and III (as tolerated).

Recipe and Image Credit: Rene Maserati