The thing about making a lot of one thing is that you have to be creative and use it in different dishes. Apparently I made too much cashew cream, as I was going to use it as an eggless “egg salad”, but I found it so pleasant that I wanted to use it for other things. I have to thank Our Daily Salt for the recipe. Please check out the site for the details on how to make a No Egg Salad wrap. Just delicious and easy to make.
For my salad, it was pretty dang easy:
1 cup of made quinoa (seasoned with parsley, a veg bouillon cube and Himalayan salt)
2 cups of mixed greens
1 cup of diced carrots (I spiralized mine)
1 cup of diced celery
1/2 cup of diced purple cabbage
With a side of tomato raw bread, oh man, this is fantastic, who wouldn’t feel full? Love eating the colours of the rainbow. Raw cashew sauce makes a great salad dressing and this way you know what’s in it.
Happy eating!
Your salad looks really yummy dear. Thanks so much for the credit. Have an amazing day.
Chef Felisha
Thank you! I have to give credit where it’s due. Thank you for the great recipe!
This looks so delicious. How much cashew cream dressing do you recommend for one cup of prepared quinoa?
About two tablespoons should do the trick. It’s up to you if you’d like more. Hope you enjoy the recipe!