This is a very fresh vegan dish, that is simple and original. When adding the vegan cheese and cashewnuts, we get a balanced recipe that is healthy and full of proteins and good fats.
4 servings
Ingredients:
150gr of fresh harvested greens or lettuce
24 slices of beetroot of 2-3 mm (cut it with mandoline or a sharped knife)
12 tsp of cashew cheese (see recipe below)
12 tsp of plum vinaigrette
1 cup sprouts
Ingredients for the cashew cheese:
140 grs. of raw cashews soaked minimum 2 hours (better overnight)
1 tbsp of nutritional yeast
2 tbsp of lemon juice
2 tbsp of extra virgin olive oil
1 pinch of salt
1 pinch of black pepper
Filtered water
Preparation:
For the cashew cheese, blend all the ingredients until smooth. Add some water if you need it.
Ingredients for the plum vinaigrette:
200 grs. of chopped ripe plum.
70 grs. red onion finely chopped
80 grs. red bell pepper finely chopped
80 grs. green pepper finely chopped
3 tbsp of lemon juice
2 tbsp of rice syrup or any syrup
4 tbsp of cold pressed olive oil
2 tbsp of almendra tostada en láminas
½ tsp of salt
½ tsp of fresh grounded black pepper
Preparation:
Mix all the vinaigrette ingredients and reserve. To set up one dish arrange the green leaves and put on the top 3 slices of the beetroot. Top every beetroot slice with a teaspoon of the cheese and cover it with the other 3 beetroot slices. Top them with a fully teaspoon of plum vinaigrette and decorate with the sprouts.
