Quick (Vegan) Broccoli Salad with Garlic Cashew Dressing
Salad:
1 Full head of oganic broccoli (diced & including peeled stalk)
1 pint of organic grape tomatoes (quartered)
1/4 cup organic curly parsley (finely chopped)
Salt the veggies a touch to draw the water out of the tomatoes.
Dressing:
I cup organic cashews
2 tbsp lemon juice
Water reserved from soaking cashews
1 tsp cayenne pepper
1/4 tsp freshly ground black pepper
1/4 cup nutritional yeast (optional)
1 tsp Himalayan sea salt
2 tbsp finely chopped organic cilantro leaves
3 cloves organic garlic
1/2 tsp garlic powder
For the dressing, soak cashews for at least an hour in water with a few dashes of sea salt. The water needs to cover the nuts. A full day soak would be better, but an hour will do. Puree the nuts and the garlic with some of the water in a Cuisinart (I use a mini). Continually add the water until you get a creamy consistency (similiar to a roumalade). Then add the spices. Sometimes you need more lemon, sometimes more salt. Add a little and taste. Repeat until you get it right. When you get the taste you prefer, add the chopped cilantro leaves and pulse.
Then fold into the chopped veggies a little at a time. You may have some dressing left over. This can be used the next day if it needs some extra. This dressing will keep up to a week and is great on romaine for a vegan caesar, or spread on pita bread, or lots of other ways!
Enjoy!
