This “cheese” makes a great cracker spread or is fantastic in a salad.
1/2 cup raw cashews, preferably soaked in warm water an hour or 2 in advance, then drained
1 – 2 Tbsp lemon juice (juice of 1/2 lemon)
1 tsp apple cider vinegar
1 Tbsp coconut oil
pinch of salt
water, as needed (about 1/4 cup)
In a blender (high speed blender like a Vitamix would be best), combine all ingredients, added as little water as possible and blending until smooth. (Let the blender run a couple of minutes to get it as smooth as possible.)
Place a standard coffee filter in a colander and place on a plate. Pour the cashew blend into the coffee filter and place in the fridge. Allow to chill and drain any additional water. (The less water you have to add, the less that needs to drain.) Once the consistency of a soft cheese, transfer to a container in the fridge until you need it.
I’m always game for a twist on kale salad since raw kale is my addiction. 🙂
I found a bunch of seasonal recipes here and decided to give a couple a try (with modifications). This was absolutely delicious and I loved the dressing and the addition of the squash and lentils. YUM.
1 – 1 1/2 lbs butternut squash or other squash of choice, peeled and cubed (or save time and buy it already cubed!)
olive oil, drizzle
1/4 tsp salt
3/4 dry green lentils (or a can of lentils)
1 1/2 cups water
1/2 lb kale (1 large bunch or 1 1/2 regular bunches), stems removed and chopped or torn into bite size pieces
2 Tbsp white wine vinegar
2 Tbsp olive oil
2 tsp honey (or agave)
1 tsp dijon mustard
1 1/2 tsp minced fresh ginger
1 large clove garlic, minced
1/4 tsp salt
Roast the squash tossed with a drizzle of olive oil and the salt, at 400 degrees until tender.
If not using canned, simmer lentils and water until lentils are tender and water is gone.
Place kale pieces in a large bowl. Add lentils and squash when they are done (and cooled a bit). Whisk together dressing ingredients (last list) and dress and toss well. Serve room temperature and enjoy!