Sassy Salad w/ Vegan Cheeze

Top your favorite greens with a tangy cashew cheese for a filling salad. Note: the cheeze recipe needs to be started a day early.

4 Servings

Updated: Mon, 05/13/2019 - 9:13pm


Cashew Cheeze

  • 1 cup cashews, soaked 1 hour or more
  • 2 capsules probiotic powder
  • 2 Tablespoons lemon juice
  • 1 Tablespoon dried basil

Creamy Tomato Dressing

  • ½ cup extra virgin olive oil
  • ⅓ cup red wine vinegar
  • ⅓ cup chopped sundried tomatoes, soaked 1 hour
  • 2 Tablespoons lemon juice
  • 2 teaspoons agave
  • Salt and pepper to taste
  • Water, to taste

Sassy Salad

  • 4 cups mixed salad greens (arugula, spinach, mizuna, etc.)
  • 1 cup thinly sliced beets
  • 1 cup thinly sliced red pepper
  • ½ cup sliced, toasted almonds


  1. To make the Cashew Cheeze: Blend cashews in food processor with a few Tablespoons water. Process until very creamy but still thick, adding only a bit of water if needed.
  2. Place cashew mixture into a mixing bowl and stir in probiotic powder. Cover lightly with a towel and let sit overnight on the counter.
  3. After Cashew Cheeze has fermented, stir in lemon juice, basil, and salt. Taste and adjust seasoning. Set in fridge to chill until ready.
  4. To make the Creamy Tomato Dressing: Add oil, vinegar, tomatoes, lemon juice, agave, and salt to the food processor. Blend until very smooth, adding a few Tablespoons water as necessary. Season with salt and pepper and set aside.
  5. In a large bowl toss together all greens, beets, and peppers. Divide evenly between 4 plates. Dollop a few Tablespoons of Cashew Cheeze on salad, drizzle with dressing, and sprinkle almonds on top. Enjoy as soon as possible!