Balsamic Garden Salad with Cashew Cheese

Summer calls for salads.  Something easy that requires lots of greens, something juicy, a sharp vinaigrette and creamy cheese is perfect.  Caeli's Strawberry Balsamic Salad with Cashew Cheese has been on my mind ever since she posted it.  Finally I made it, albeit with tomatoes and beetroot instead of strawberries.  It is the sort of salad that will welcome what is in the fridge and excite your taste buds. 

I'd highly recommend this dish for Christmas either as a side dish or even a light meal after all the feasting.  We had a little of the cheese leftover and loved it with crackers.  Sylvia wasn't keen on the cheese but she dipped her vegies in the vinaigrette and yelled out that I should make it every day.  That makes it child friendly in our house!

I am sending the avocado hummus to Healthy Vegan Fridays #27 hosted by Kimmy of Rock My Vegan Socks and Robin of Vegan Dollhouse.

Previously on Green Gourmet Giraffe:
One year ago: Cabbage salad and digital disquiet
Two years ago: Cranberry, apple and butterscotch muffins
Three years ago: Buttermilk bread
Four years ago: Buns, soup and crunchie in yaz's kitchen
Five years ago: The Witchery - Scottish Fine Dining
Six years ago: Lentil Loaf with Chutney
Seven years ago: Nadine’s wild rice salad

Balsamic Garden Salad with Cashew Cheese
Adapted from Little Vegan Bear
Serves 2

Salad:
2 large handfuls of baby spinach
1/2 green capsicum, chopped
1 small handful snow peas, sliced
2 small cooked beetroot, sliced
1 small tomato, sliced
snow pea sprouts, chopped

Cashew Cheese:
1 cup cashews, soaked
3 tbsp nutritional yeast
2 tsp onion powder
1 1/2 tbsp fresh lemon juice
1 clove garlic
2 tbsp extra virgin olive oil
1 tsp wholegrain mustard
2 tbsp water
1/4 tsp salt

Dressing:
2 tbsp balsamic vinegar
1 clove garlic, crushed
1 tbsp olive oil
1 tsp wholegrain mustard
1 tsp red wine vinegar
Salt and pepper

Make the cashew cheese by blending all ingredients.

Lightly whisk dressing ingredients (or shake in a sealed jar).  Toss the spinach with about half the dressing.

Divide spinach between two bowls.  Arrange remaining salad ingredients in the two bowls.  Spoon dollops of cheese over the salad.  Drizzle with remaining vinaigrette.

NOTES: I only soaked the cashews for about an hour because I used a high speed blender.  I did take note of Caeli's advice not to make the cheese too smooth for the salad and left a little texture in it.  I found I had a little cheese and dressing leftover but they were gone before the end of the night.

On the stereo
There is no one what will take care of you: Palace Brothers