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.