Cashew And Red Bell Pepper Dressing For Kale Food

GINGERY KALE SALAD WITH CASHEW DRESSING

Gingery Kale Salad with Cashew Dressing image

A 30-minute kale salad with tons of veggies, roasted cashews, and a gingery cashew dressing! A hearty and flavorful plant-based entrée or side dish.

Provided by Minimalist Baker

Time 30m

Number Of Ingredients 19

Ingredients

1 cup green beans ((stems removed, steamed and chopped))
1 tsp tamari ((or soy sauce if not gluten free))
1/2 tsp sesame oil
1 tsp maple syrup
1 tsp sesame seeds ((optional))
2 tsp sesame oil ((or grape seed oil))
2 medium shallots, thinly sliced
2 bundles lacinato (non curly) kale ((torn into bite-size pieces, large stalks removed))
3 medium whole carrots ((chopped or ribboned*))
1/2 medium red bell pepper ((quartered and thinly sliced))
1/4 cup fresh chopped cilantro or basil ((optional))
1/3 cup roasted salted cashews ((or sub peanuts))
1/3 cup salted cashew butter ((or sub peanut butter))
1 Tbsp tamari ((or soy sauce if not gluten free))
2 tsp fresh grated (or very finely minced) ginger
1/4 cup fresh lime juice
1 Tbsp maple syrup
1 Tbsp sesame oil
1 tsp chili garlic sauce ((optional // or 1/4 tsp red pepper flake- amount as original recipe is written))

Steps:

Steam green beans slightly so they still have a bite, either in a steamer basket on the stovetop, or in the microwave. Then transfer to a small mixing bowl and top with tamari, sesame oil, maple syrup, and sesame seeds (optional). Toss to combine, then transfer to refrigerator to chill.
Heat a small skillet over medium-low heat. Once hot, add sesame oil and shallot. Sauté for 2-3 minutes, stirring frequently, until softened and slightly golden brown. Remove from heat and set aside.
In the meantime, add kale to a large mixing bowl and drizzle with a bit of lime juice and sesame oil and use your hands to massage the kale to soften and remove some of the bitterness. Set aside.
Prepare dressing in a small mixing bowl by whisking together all ingredients and thinning with a little hot water until pourable.
Add green beans, sautéed shallot, and remaining salad ingredients to kale and toss with dressing. Enjoy immediately.
If keeping for later, store dressing separately. Will keep in the refrigerator up to 2 days, though best when fresh.

Nutrition Facts : ServingSize 1 serving, Calories 596 kcal, Carbohydrate 63.7 g, Protein 17 g, Fat 33.7 g, SaturatedFat 5.9 g, Sodium 1000 mg, Fiber 11.5 g, Sugar 16 g

RAW CASHEW CHEESY KALE CHIPS

Raw Cashew Cheesy Kale Chips image

This is the most addicting healthy snack in the world! Crunchy, cheesy goodness that is not only vegan but also raw. The cheese is made up of simple natural ingredients like cashews and red bell pepper. This recipe fits perfectly into my busy lifestyle. I just throw them in a bag and take them with me or eat them as an appetizer while I'm preparing dinner. I also sprinkle the leftover cheesy kale flakes on my salad. I love sharing this recipe with friends and family because they instantly fall in love. Now they are making their own and sharing with me! Nom, Nom, crunch, crunch...

Provided by Amanda Nicole Smith

Categories Appetizers and Snacks Snacks Snack Chip Recipes Kale Chip Recipes

Time 9h30m

Yield 16

Number Of Ingredients 14

Ingredients

2 cups raw cashews
1 red bell pepper, roughly chopped
¼ cup roughly chopped onion
1 lemon, juiced
1 jalapeno pepper, seeded
2 cloves garlic
¾ cup water, or more as needed
½ cup nutritional yeast
1 teaspoon paprika
1 teaspoon ground turmeric
1 teaspoon dried mustard
½ teaspoon sea salt
½ teaspoon freshly cracked black pepper
2 bunches curly kale, stemmed

Steps:

Place cashews in a bowl. Cover with water; let soak for at least 1 hour. Drain and rinse.
Transfer cashews to a blender; blend until finely chopped, scraping the sides of the bowl periodically. Add red bell pepper, onion, lemon juice, jalapeno pepper, and garlic; blend until well chopped. Scrape the sides of the bowl; add 3/4 cup water, nutritional yeast, paprika, turmeric, mustard, salt, and pepper. Blend until smooth, adding more water if necessary.
Combine cashew mixture and kale in a large bowl; scrunch kale with your hands until evenly coated with cashew mixture. Spread in a single layer on an unlined dehydrator tray.
Dehydrate kale at 105 degrees F (41 degrees C) until crisp, about 8 hours.

Nutrition Facts : Calories 140.6 calories, Carbohydrate 13.1 g, Fat 8.1 g, Fiber 3 g, Protein 7.2 g, SaturatedFat 1.4 g, Sodium 83.3 mg, Sugar 1.5 g

CREAMY RAW CASHEW CAESAR DRESSING

Creamy Raw Cashew Caesar Dressing image

If you're a huge Caesar salad fan like I am, you may have had trouble finding a plant-based dressing that compared to the creamy, garlicky, dairy-based dressings everyone knows and loves. Over the past 2 years I have tweaked this to be just right. Went vegan and thought you'd never have a tasty Caesar dressing again? You will be pleasantly surprised! Oil-free, totally raw (except the capers), and packed with all the health benefits of cashews! Store in a mason jar in the fridge for up to 7 days.

Provided by TrueCanadian

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Caesar Dressing Recipes

Time 5m

Yield 5

Number Of Ingredients 9

Ingredients

¾ cup raw cashews
½ cup distilled water
1 medium garlic clove
1 ½ tablespoons freshly squeezed lemon juice
½ tablespoon balsamic vinegar
½ tablespoon capers with brine
½ teaspoon sea salt
½ teaspoon Dijon mustard
¼ teaspoon freshly cracked black pepper, or to taste

Steps:

Combine cashews, water, garlic, lemon juice, balsamic vinegar, capers and brine, salt, mustard, and pepper in a cup-sized high-powered blender (such as Ninja® or Vitamix®). Blend until creamy.

Nutrition Facts : Calories 121.9 calories, Carbohydrate 7.7 g, Fat 9.5 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 1.9 g, Sodium 346.8 mg, Sugar 1.4 g