PROVENÇAL BOWLS WITH LENTIL SALAD AND HERBED CASHEW CHEESE

Name: PROVENÇAL BOWLS WITH LENTIL SALAD AND HERBED CASHEW CHEESE
Cuisine: African
Ingredients: 3 or 4 red or golden beets, tops trimmed; 1 cup (200 g) dried French green lentils; ⅓ cup chopped sun-dried tomatoes, oil-packed (40 g) or dry-packed (20 g); 1 scallion, green part only, chopped; 1½ tablespoons capers; 2 tablespoons olive oil; 1½ tablespoons red wine vinegar or champagne vinegar; 2 teaspoons Dijon mustard; 1 tablespoon finely chopped shallot (optional); ½ teaspoon salt; Pinch of freshly ground black pepper; 1 cup (130 g) raw cashews, soaked for at least 2 hours and; drained; 2 tablespoons nutritional yeast; 2 tablespoons freshly squeezed lemon juice; 1 small clove garlic, coarsely chopped, or ⅛ teaspoon garlic; powder; ½ teaspoon salt; ¼ teaspoon freshly ground black pepper; ¼ cup (60 ml) water, plus more if needed; 1 tablespoon herbes de Provence, or 1½ teaspoons each dried; thyme and dried oregano; 4 cups (120 g) firmly packed mesclun or baby arugula

Instructions

“I’d go vegan, but I can’t live without cheese.” Every vegan has heard these words uttered by friends or family members—possibly many times over. But times are changing, and these days there are many vegan cheeses on the market, ranging from melty shredded cheeses to soft, artisanal nut cheeses. I’m thrilled to have new options, but I’ve been making the homemade cashew cheese in this recipe for years, and it’s still one of my favorites. You can substitute any soft, crumbly vegan cheese in its place.

Updated at: Thu, 17 Aug 2023 00:16:55 GMT