Vegan Maple Broccolini Salad
Raw Vegan Maple Broccolini Salad with Cashew Cream Recipe
Ingredients
- 150 g baby spinach leaves
- 75 g Arugula
- 100 g peas
- 3 small pink beets
- 50 g sugar snap peas
- Small bundle of broccolini stalks
Marinade for the Broccolini:
- 2-3 tbsp of maple syrup
- 2 tbsp of cold-pressed olive oil
- 1 tbsp of coconut liquid aminos
- 1 tbsp of lemon or lime juice
Wasabi Cashew Cream:
- 1 cup of cashews soaked for minimum 3-5 hours
- 1.5 cups of water start with ½ cup and slowly add more until the texture is perfect
- 1 clove of garlic or 1 tsp of garlic powder
- 1-2 tsp of sea salt
- A pinch of cracked black pepper
- 1-2 tbsp of lemon juice
- ½ -1 tsp of wasabi paste or powder mixed with water
- ½-1 cup of fresh basil
Instructions
- Mix all the cashew cream ingredients in a high speed blender to a smooth dressing.
- In a small bowl, combine the salad marinade ingredients and whisk until the olive oil is emulsified.
- To make the broccolini salad, mix all the ingredients in a large bowl and slowly drizzle the marinade. Let sit for a few hours to marinate and then top with the cashew cream to serve.