Cashew Parm Bloody Mary
A brunch classic reimagined, this Bloody Mary stirs in a salty, herby twist that takes every sip to the next level
Cashew Parm Bloody Mary


Ingredients
1 ½ cups tomato juice
3 oz vodka
2 tbsp freshly squeezed lemon juice
2 tsp prepared horseradish
1 tsp Worcestershire sauce (or vegan alternative)
1 tsp hot sauce (like Tabasco)
½ tsp celery salt
½ tsp black pepper
1 tbsp Farmer Foodie Italian Herb Cashew Parm, plus more for garnish
Ice, for serving
Optional Garnishes:
Celery stalk
Pickled green beans or asparagus
Cherry tomatoes
Lemon wedge
Olives
Cucumber spear
Extra sprinkle of cashew parm (trust us!)
Instructions
In a shaker or large jar, combine tomato juice, vodka, lemon juice, horseradish, Worcestershire, hot sauce, celery salt, black pepper, and 1 tbsp of Italian Herb Cashew Parm. Shake or stir vigorously to combine.
Let the mixture sit for a couple minutes while you prep your garnishes. This gives the cashew parm a chance to melt into the mix.
Fill two tall glasses with ice. Give the Bloody Mary mix one last stir and pour over the ice.
Top each glass with your chosen garnishes and finish with an extra sprinkle of cashew parm for that salty, cheesy magic.
xx,
Lauren (Hodgen)
Dear Citrus Diaries Host | @ citrusdiaries.studio
Citrus Diaries Studio | Creative Director
If you’re interested in working together, drop me a line: hello@citrusdiaries.com 🍊