Among the many joys of summer is the abundance of stone fruits. This colorful salad mixed greens and herbed cashew cheese will have your taste buds dancing. The sweet-tart flavor of the cherries pairs perfectly with rich, creamy taste of the herbed cashew cream. Good tasting and good for you!
4 cups cashews, soaked 2 hours
1 tablespoon lemon juice
1½ teaspoon fresh rosemary
1½ teaspoons white miso
1 teaspoon nutritional yeast
1 teaspoon sea salt
2 tablespoons each: chives and parsley, minced
½ cup almonds, finely chopped
- Place top six ingredients in a food processor and grind until the mixture resembles rough corn meal.
- Transfer into a high-speed blender and blend until smooth. The mixture is thick. Patience will be rewarded. Toss in herbs and give a few more pulses.
- Form into balls using a 1” scoop or teaspoon. Chill for 15 minutes. Pour almonds into a shallow bowl and roll balls to coat. Return to fridge to firm, about 1 hour.
2 tablespoons champagne vinegar (or apple, red wine, balsamic, etc)
¼ cup extra-virgin olive oil
½ teaspoon kosher salt
½ teaspoon pepper
Mixed baby greens
2 cups pitted cherries, halved
- Whisk vinegar, oil, salt, and pepper in a large bowl to combine. Add greens and cherries and toss to coat. Arrange salad on plates and scatter cheese balls on top.