Nutritional Salad Recipes with Cashew Cheese
Table of Contents
Why Include Cashew Cheese in Salads?
Cashew cheese is often included in salads to provide a creamy and flavorful element that adds depth and richness to the dish. Here are some reasons why cashew cheese might be used in salads:
- Creaminess: Cashew cheese has a smooth and creamy texture, which contrasts well with the crunchiness of salad vegetables. This creamy element can enhance the overall mouthfeel of the salad, making it more satisfying and enjoyable to eat.
- Flavor Enhancement: Nuttino cashew cheese is seasoned with herbs and spices. These added flavors can complement the taste of the salad ingredients and create a more well-rounded and complex flavor profile.
- Plant-Based Option: Cashew cheese is a popular choice for those following a plant-based or dairy-free diet. Including cashew cheese in salads allows individuals to enjoy a cheesy taste and texture without using traditional dairy products.
- Nutritional Benefits: Cashews are a good source of healthy fats, protein, and various vitamins and minerals, including magnesium, zinc, and vitamin K. Incorporating cashew cheese into salads can contribute to the overall nutritional value of the dish.
- Texture Variation: In addition to creaminess, cashew cheese can provide a contrasting texture to the crispiness of salad greens and other vegetables. This variation in texture can make the salad more interesting and satisfying to eat.
- Allergen Considerations: Some people may have allergies or intolerances to dairy products, and cashew cheese offers a flavorful alternative that can be enjoyed without triggering any adverse reactions.
- Creative Presentation: Cashew cheese can be used to create visually appealing presentations in salads. It can be dolloped on top, swirled into the salad, or used as a drizzle, adding an artistic touch to the dish.
- Satiety: The healthy fats and protein in cashew cheese can help increase the satiety factor of the salad, helping you feel fuller for longer.
Mediterranean Salad with Nuttino Chives Spread as Salad Dressing
This Mediterranean Salad is a celebration of fresh produce, herbs, and bold flavors that are characteristic of Mediterranean cuisine. Enjoy the harmonious blend of textures and tastes while reaping the nutritional benefits of this colorful and wholesome salad!
Ingredients:
For Salad
- 4 cups mixed salad greens (such as lettuce, spinach, and arugula)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh dill (optional)
- 1/4 cup chopped roasted red pepper (from a jar)
- 1/4 cup chopped artichoke hearts (from a jar)
For Salad Dressing
- 1 cup of Nuttino chives spread
- 4 tablespoons of oat or plant-based milk of your choice
Instructions:
In a large salad bowl, combine the mixed salad greens, cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, fresh herbs, chopped roasted red pepper, and chopped artichoke hearts.
In a separate bowl mix the Nuttino chives spread with plant-based milk, stir until you get a smooth consistency. Pour over the salad and mix well.
Ready to serve and enjoy!
French Lentil and Arugula Salad with Nuttino Paprika Chili Cheese
This French Lentil and Arugula Salad with Nuttino paprika chili cheese offers a delightful combination of flavors and textures, making it a perfect choice for a nutritious and delicious meal. The earthy lentils, peppery arugula, and fresh herbs are brought together by the zesty Lemon-Dijon Vinaigrette and smoky cheese, creating a vibrant and memorable salad experience.
Ingredients:
For the salad
- ¾ cup cubed Nuttino paprika chili cheese
- 1 cup French green lentils (Puy lentils), rinsed and drained
- 4 cups arugula leaves, washed and dried
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh tarragon (optional, for added herbaceous flavor)
- 1/4 cup chopped walnuts or almonds, toasted
- Salt and freshly ground black pepper to taste
For the Lemon-Dijon Vinaigrette:
- 1/4 cup water
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions:
Cook the Lentils:
- In a medium saucepan, combine the rinsed lentils with 2 1/2 cups of water.
- Bring to a boil, then reduce the heat to a simmer. Cover and cook for about 20-25 minutes, or until the lentils are tender but still hold their shape.
- Drain any excess water and let the lentils cool slightly.
Make the Lemon-Dijon Vinaigrette:
- In a small bowl, whisk together the water, fresh lemon juice, Dijon mustard, minced garlic, salt, and pepper. Set aside.
Assemble the Salad:
- In a large mixing bowl, combine the cooked lentils, arugula leaves, cherry tomatoes, red onion, Nuttino paprika chili cheese, chopped fresh parsley, chives, and tarragon.
- Drizzle the Lemon-Dijon Vinaigrette over the salad ingredients.
Toss and Serve:
- Gently toss the salad to ensure all ingredients are well combined and coated with the vinaigrette.
- Taste and adjust the seasoning with additional salt and pepper if needed.
- Sprinkle the toasted walnuts or almonds over the top of the salad just before serving.
Serve:
- Divide the French Lentil and Arugula Salad among serving plates.
Serve as a light and satisfying main dish or as a delightful side salad alongside your favorite French-inspired cuisine.
Beetroot, Chickpea and Nuttino Truffle Cheese Salad
This Beetroot and Chickpea Salad offers a delightful balance of flavors and nutrients, with the earthy sweetness of beets, the hearty protein of chickpeas, and the creamy tanginess of the Lemon-Tahini Dressing and the savory bite of truffle cheese. It’s a perfect choice for a wholesome and flavorful meal.
Ingredients:
For the Salad:
- 2 medium-sized beets, roasted, peeled, and diced
- 1 can (15 ounces) chickpeas, drained and rinsed
- 2 cups baby spinach or mixed salad greens
- 1/4 cup red onion, thinly sliced
- 1/4 cup diced Nuttino truffle cheese
- 1/4 cup chopped fresh cilantro or parsley
- Salt and freshly ground black pepper to taste
For the Lemon-Tahini Dressing:
- 1/4 cup tahini
- 3 tablespoons fresh lemon juice
- 2 tablespoons water (adjust for desired consistency)
- 1 clove garlic, minced
- 1 teaspoon honey or maple syrup (optional, for sweetness)
- Salt and pepper to taste
Instructions:
Prepare the Beets:
- Preheat the oven to 200°C
- Scrub the beets and trim the tops and tails. Wrap each beet in aluminum foil and place them on a baking sheet.
- Roast the beets in the preheated oven for about 45-60 minutes, or until they are tender when pierced with a fork.
- Let the roasted beets cool, then peel and dice them into bite-sized pieces.
Make the Lemon-Tahini Dressing:
- In a small bowl, whisk together the tahini, fresh lemon juice, water, minced garlic, honey or maple syrup (if using), salt, and pepper. Adjust the water quantity to achieve your desired dressing consistency. Set aside.
Assemble the Salad:
- In a large mixing bowl, combine the roasted diced beets, chickpeas, baby spinach or mixed salad greens, red onion, diced nuttino truffle cheese, and chopped fresh cilantro or parsley.
- Drizzle the Lemon-Tahini Dressing over the salad ingredients.
Toss and Serve:
- Gently toss the salad to ensure all ingredients are well coated with the dressing.
- Taste and adjust the seasoning with additional salt and pepper if needed.
Colorful Pasta Salad with Nuttino Garlic Rosemary Spread
This colorful vegan pasta salad is a delightful medley of textures and flavors, combining tender pasta, crisp vegetables, and a zesty Italian-style dressing with Nuttino garlic rosemary spread. It’s a versatile dish that can be customized with your favorite veggies and herbs, making it a go-to recipe for any occasion.
Ingredients:
For the Pasta Salad:
- Approx 225g pasta of your choice (such as penne, fusilli, any pasta of the small variety), cooked and cooled
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup black olives, sliced
- 1/4 cup fresh basil leaves, torn or chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup pine nuts (optional, for added crunch)
- Salt and freshly ground black pepper to taste
For the Dressing:
- 1 cup of Nuttino garlic and rosemary spread
- 4 tablespoons of oat milk or plant-based milk of your choice
Instructions:
Cook and Prepare the Pasta:
- Cook the pasta according to the package instructions until al dente.
- Drain the cooked pasta, rinse it under cold water, and set it aside to cool completely.
Make the Vegan Italian Dressing:
- In a small bowl, whisk together the Nuttino garlic and rosemary spread with oat milk until you get a smooth consistency
Assemble the Pasta Salad:
- In a large mixing bowl, combine the cooled cooked pasta, cherry tomatoes, cucumber, red bell pepper, red onion, black olives, torn or chopped fresh basil, chopped fresh parsley, and pine nuts (if using).
- Pour the prepared dressing over the pasta and vegetables.
Toss and Chill:
- Gently toss all the ingredients together until the pasta and vegetables are well coated with the dressing.
- Taste and adjust the seasoning with salt and pepper if necessary.
- Cover the bowl with cling wrap and refrigerate the pasta salad for at least an hour to allow the flavors to mix together.
Serve:
- Before serving, give the pasta salad a final toss.
- Garnish with additional fresh herbs and pine nuts on top if desired.
- Serve the vegan pasta salad as a vibrant and satisfying main dish or as a flavorful side at your next gathering.