Vegan Corn Salad
• 6 ears of corn • 1 cup Anthony’s Goods Raw Cashews, soaked in hot water for 2 hours or overnight • ½ cup water • 2 tbsp Anthony’s Goods Non-Fortified Nutritional Yeast • ½ tbsp garlic powder • 1 ¼ tsp salt • ¾ tsp smoked paprika • ⅛ tsp cayenne pepper (or more, if you like spicy) • 2 tbsp lime juice • handful of cilantro, chopped • Oil spray for the grill
This creamy, smoky, spicy, sweet and salty salad is the perfect side for summer BBQs. Bring it to the potluck and watch your adoring fan club gather ‘round. 1. Spray your grill and cook the corn until slightly charred (about 10 minutes). 2. Remove from the heat and cut the kernels from the cob. 3. Drain the soaked cashews and add them to the bowl of a food processor. Add the water, nutritional yeast, garlic powder, salt, smoked paprika, cayenne pepper and lime juice and blend them all together until smooth. 4. In a large bowl, add the corn and chopped cilantro. Add the sauce and toss to combine. Lightly dust with more smoked paprika and cayenne pepper, if desired.