Happy Fall everyone! Labor Day weekend is kind of the last weekend of Summer and with school begun, we turn our faces to Fall in earnest. Though the days are still sunny there is a welcome bite in the air, a hint of color on the leaves, and the promises of pumpkins, and spiced drinks, and...dare I say...the holidays?!
Ok, let's not get ahead of ourselves. Looking back for five minutes I have to share this amazingly delicious, light, lo-cal, heart-healthy cucumber salad I made. I was really surprised at how much flavor it had using only cucumber "noodles" and cashew cream. There is NO dairy in this salad. And SO much flavor! It's just the thing for a filling, fresh meal or snack that tastes alive, and makes you feel alive too!
recipe is here, and here at rawmazing.com
Enjoy! xoxoxo DR
Basil Vegan Cream Sauce
- 1 cup cashews, soaked until soft*
- 1/2 cup water
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon white miso
- 1 teaspoon chopped fresh garlic
- 1/2 cup packed fresh basil leaves, coarsly chopped
- 1/4 teaspoon Himalayan salt
- 1/4 teaspoon fresh ground pepper
- Blend cashews, water, lemon juice, and miso until smooth.
- Add chopped garlic, basil, salt and pepper. Blend on lowest speed to incorporate. You should still see the chopped basil leaves.
Cucumber Noodles and Assembly
- 3-4 cucumbers
- 2 cups cherry tomatoes, halved
- 1/2 cup pine nuts
- 1 cup basil vegan cream sauce
- Fresh ground pepper
- Spiralize the noodles. You should have about 4 cups. Pat the noodles dry with paper towels.
- Stir in the sauce, tomatoes and pine nuts.
- Top with fresh ground pepper.
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