Mexican Salad

This is my GO TO salad through the week! The kids like theirs with cheese melted on the corn chips and then broken up over the salad. 



Lettuce or baby spinach 

Cherry Tomatoes

Red Onion

Sun-dried Tomatoes 

Black Beans 




Black Olives  

Red or Yellow Capsicum 


Chop ingredients and mix together, to  make the vegan cheese sauce 

Soak 3/4 cup cashews 3-6 hours 

Drain and then mix with 1/3 cup non dairy milk

1/2 tsp garlic powder

1/2 tsp white wine vinegar 

1/3 cup nutritional yeast flakes

fresh herbs - i often use dill, but coriander is also great

Blitz up using a hand stick or mini food processor. 

If you aren't vegan you can buy a delicious southwest ranch by Paul Newman which has the perfect amount of zest... 

I also love to squeeze some fresh lime juice and sprinkle with sea salt

Top with broken corn chips and ENJOY ! 

Leave a comment

Please note, comments must be approved before they are published