Vegan Beet and "Goat Cheese" Salad Recipe
Ingredients:
For the Salad:
4 medium-sized beets, roasted and diced
4 cups mixed salad greens (arugula, spinach, or your choice)
1/2 cup candied walnuts, chopped
1/4 cup red onion, thinly sliced
1/4 cup dried cranberries
For the Vegan "Goat Cheese":
1 cup raw cashews, soaked in hot water for 1 hour
2 tablespoons nutritional yeast
1 tablespoon lemon juice
1 clove garlic, minced
Salt and pepper to taste
For the Dressing:
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon maple syrup
Salt and pepper to taste
Instructions:
In a large bowl, combine diced beets, mixed salad greens, candied walnuts, red onion, and dried cranberries.
In a food processor, blend soaked cashews, nutritional yeast, lemon juice, minced garlic, salt, and pepper until creamy and smooth. This will be your vegan "goat cheese."
In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, maple syrup, salt, and pepper to create the dressing.
Add dollops of the vegan "goat cheese" to the salad.
Drizzle the dressing over the salad and toss gently until well coated.
Adjust salt and pepper to taste.
Serve and enjoy your Vegan Beet and "Goat Cheese" Salad!
Non-Vegan Alternative:
For a non-vegan version, replace the vegan "goat cheese" with traditional goat cheese.
