Vegan Eggnot And Cashew Cream Salad
1/2 Cup Desiccated Coconut, Soaked In Filtered Water For About 15 Minutes
1 Can Chickpeas, Rinsed
6 tsp Cashew Cream (Recipe Below)
1 Lemon, Juiced
1/4 Purple Onion, Minced
Handful Chopped Almonds
Coriander Seed Powder
Onion Powder (Pinch)
1 Celery Rib , Sliced
1 Pickled Cucumber, Diced (Optional)
Drain dessicated coconut and squeeze to drain excess water. Add all top ingredients to the food processor and pulse to combine. Taste and adjust. The spices don't contain measurements and so just enjoy and experiment. Feel free to add other spices you like or take out any you're not a fan of. Transfer to a separate bowl and fold through celery, fresh parsley and pickled cucumber. Pile on your favorite bread and enjoy!:)
This is such a beautiful and versatile cream. Easy peasy to make and tastes delicious. You can add this to your salad as a dressing, drizzle on your baked sweet potato, mix into potato salad etc etc...
you can also make is slightly more sour by adding more lemon juice or some apple cider vinegar to make it a "sour cream". I personally enjoy it on the sweeter more neutral side.
1 Cup Cashews, Soaked For 20 Minutes
1/4-1/2 Cup Filtered Water
Cashews can also be used unsoaked. The soaking process will just make them softer and easier to blend.
Add all ingredients to the blender and blend until combined and creamy. You might have little pieces of broken up cashews depending on the strength of your blender and that's ok. Check consistency, If too thick slowly add more water until desired consistency is reached.
You can add some chopped chives or fresh parsley to give it a herby kick:)