Vegan Salad with Cashew Cream Dressing
Ingredients
Cashew cream
- 1 1/2 cups cashews
- 1/2 cup water
- Juice of 1/2 lemon
- 2 garlic cloves
- Tiny splash of apple cider vinegar (optional)
Salad components
- Lettuce
- Raspberries
- Purple sweet potato
- Multicolored carrots
- Cucumber
- Pumpkin seeds
- Hemp seeds
Preparation
Soak the cashews in water for at least 4 hours to soften
Drain the cashews and blend them with 1/2 cup water, juice of 1/2 lemon, 2 garlic cloves, and a tiny splash of apple cider vinegar if desired, until smooth and creamy
Preheat the oven to 200°C and bake the purple sweet potato until tender, about 45 minutes
Chop the multicolored carrots and cucumber into bite-sized pieces
In a large bowl, combine the lettuce, raspberries, baked purple sweet potato, chopped carrots, chopped cucumber, pumpkin seeds, and hemp seeds
Drizzle the cashew cream over the salad and toss to mix well
