4cupsmixed fresh greens and herbsany combination of arugula, spinach, baby kale, chard, basil, parsley
8leafs Romain lettucechopped
1/2cupfresh sweet corn
1cupshelled baby peasor green peas
1cupcherry tomatoes
For Vegan Cheese:
1cupraw cashewssoaked for at least 4h or cashew pulp (leftover from nut milk)
2Tbsapple cider vinegar or to taste
2Tbsfresh lemon juice
2tablespoonswater
3/4teaspoonsea salt
Topping:
1/4cuprawsprouted fruit & nut mix (we used combination of cashews, pumpkin seeds, mulberries, raisins and goji berries)
For The Dressing:
1/4cupprunesdried plums, soaked for at least 10 min
1/3cupbalsamic vinegar
1/4cuphemp oil or extra virgin olive oil
salt and pepperto taste
1-2Tbsof filtered water if you prefer a thinner consistency
Instructions
Make The Vegan Cheese:
Add the soaked cashews/pulp, apple cider vinegar lemon juice, water, and sea salt to a food processor. Pulse a few times and then process for 4-5 minutes, stopping occasionally to scrape down the sides as needed.
Make The Dressing:
Combine all ingredients (except water) in a blender and puree until smooth.
If you prefer a thinner, more pourable dressing, add tablespoon or two of filtered water and blend.
Assemble:
Wash and pat dry all your vegetables. Place the cut greens and Romain lettuce into a large bowl.
Top with sweet corn, green peas and tomatoes.
Take about 1/2 cup of the vegan cheese into your hands and with your fingers drop little pieces on top of the greens. (Rest of the cheese can be stored in the fridge for unto 5 days)