- • 1 cup raw cashews, quick soaked
- • 1 tsp Dijon mustard
- • 1 head roasted garlic
- • ¼ tsp each sea salt and black pepper, plus more to taste
- • 2 cloves fresh garlic (1 tbsp), chopped
- • ½ cup capers, plus 2 to 3 tbsp brine juice from capers
- • 1 lemon, juiced (2 tbsp)
- • 3 to 4 tbsp olive oil Salad
- • 1 large bundle (8 oz) lacinato or curly kale, chopped or torn
- • 1 tbsp olive oil
- • 1 tbsp lemon juice
- • ¼ cup vegan Parmesan cheese
- Start by roasting the garlic and quick-soaking the cashews (directions follow)
- Add cashews, garlic and remaining dressing ingredients to a blender. Blend until creamy and smooth, scraping down sides as needed. Add enough water to thin until thick but pourable.
- Taste and adjust seasonings, adding more lemon or mustard for zing, or salt or capers for saltiness. Set aside.
- Add kale to a large mixing bowl. Drizzle with olive oil and lemon juice. Use hands to massage and remove some of the bitterness and soften texture.
- Add desired amount of dressing and Parmesan cheese. Toss to coat and serve right away. There will be leftover dressing, which will keep covered in the refrigerator up to 10 days.
To quick-soak the cashews
Pour boiling water over cashews. Let rest uncovered at room temperature for 1 hour. Drain well and use as instructed.
Portland, Ore.-based Dana Shultz is co-creator (with her husband, John) of the popular food blog Minimalist Baker, which features recipes that require either 10 ingredients or less, one bowl or one pot, or less than 30 minutes to prepare. The blog is also a sought-out destination for plant-based cuisine. Dana shares all-new dishes (each one beautifully photographed) in her first cookbook, Minimalist Baker’s Everyday Cooking. — Chris Daniels
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