Try this super cool salad to fill your tummy with joy:
Thanks to the amazing Julia Renouf for introducing me to nutritional yeast years ago, and kelp noodles this year! She is coming out with her own Vegan Gluten-Free (VGF) cookbook soon, I will make sure to share it when it is posted. It is going to be stellar.
First, make this Cashew Cheese dressing ahead of time – it will keep in the fridge for a few days, and tastes great on many dishes, hot or cold:
In the blender or food processor, combine 1/2 cup to 3/4 cup of cashews, 1 tbsp apple cider vinegar, 1/2 cup nutritional yeast, 1/2 cup water (or so!). Blend it until it’s smooth and dressing-like. If it’s too thick, add some more water until it’s to your desired consistency (more nuts and nutritional yeast will make it thicker). It will also solidify a bit more in the fridge.
The Salad pictured above had simply kelp noodles, baby tomatos and cucumber. You can also add lentils or chickpeas, and any other veggies you have around. Sometimes I put hemp hearts on too.
Add the Cashew Cheese dressing to the veggies of your choice, stir it around and enjoy!
Holler if you love veggies!! Because I heard that veggies love you 🙂