Cucumber and Dill Salad with Cashew Cheese

This was a simple afternoon snack for me and Brent. We’ve tried a lot of commercially available vegan cheeses and our next challenge was to make our own so we did, using a recipe introduced to me by Luminous Vegans and you can find it on the Mighty Vegan’s blog.

We started the ‘cheese’ the evening before and after a visit to the farmers’ market I knew what we had to do. We had the following veggies:

2 cucumbers, chopped into bite sized pieces

1 pint of cherry tomatoes

2-3 sprigs of dill, chopped

1/2 purple onion, chopped into large squares

1 tsp maple syrup

1 pinch of salt

cracked black pepper to taste

juice from 1 lemon

We tossed the ingredients together in a large bowl and set it aside to allow the flavors to blend.

Meanwhile we finished making the cashew cheese. The Mighty Vegan’s recipe is incredible. It’s goat cheese. It’s cheaper than any variety we’ve bought at the store. It’s free of preservatives and you can flavor t however you like. We rolled ours in flake red pepper and sweet paprika. We made the cheese into balls and served it with our cucumber salad.

This salad was a perfect complement to the cheese: creamy and buttery cashews brought out the herbal and vegetal flavors in the salad. I also love when I can identify all of the ingredients, their flavors and their beautiful colors in my meal. Nature makes the most beautiful fruits, herbs and vegetables! Then I eat them.

This is Brent and Christie, signing off!

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4 thoughts on “Cucumber and Dill Salad with Cashew Cheese

  1. Somer says:

    Welcome to the wonderful world of cashew cheez! I need to check out that recipe! I have a cheddar and a pepperjack version of Annie’s cashew cheez in my fridge. PURE LOVE.

    And super yummy salad! Looks totally light and refreshing!

  2. I want to eat this. Right now.

  3. That looks like a great way to enjoy the cheese!

  4. Sophie33 says:

    MMMM,..a great & inventive creative salad that makes me smile! 🙂

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