Watermelon and Vegan Cheese Salad with Garlic-Herb Dressing

YIELD

15 mins

PREP TIME

10 mins

BAKE TIME

1 hr, 55 mins

TOTAL TIME

Ingredients

Ingredients for the salad:
	•	2 cups cubed watermelon
	•	4 cups chopped Romaine lettuce 
	•	¼ red onion, sliced
	•	3 Persian cucumbers, sliced 
	•	1 small bunch mint, chopped 
	•	⅓ cup Anthony’s Goods Pumpkin Seeds, toasted

Ingredients for the vegan cheese:
	•	1 cup Anthony’s Goods Raw Cashews, soaked in warm water for 1 hr and drained
	•	¾ cup water
	•	1 tbsp onion powder
	•	1 tbsp garlic powder
	•	1 tbsp Anthony's Goods Nutritional Yeast
	•	1 tsp salt
	•	2 tbsp olive oil
	•	3 tbsp Anthony’s Goods Tapioca Starch 
	•	1 tbsp avocado oil (for frying)

Ingredients for the garlic-herb dressing:
	•	1 ½ cups fresh parsley
	•	½ cup cilantro
	•	3 garlic cloves
	•	3 tbsp red wine vinegar
	•	2 tbsp lemon juice 
	•	1 tsp salt
	•	¼ tsp red pepper flakes
	•	½ cup olive oil

Instructions

This refreshing summer salad features watermelon, mint, cucumbers and a garlic-herb dressing plus cashew-based vegan cheese fried to golden perfection. 

1. Make the vegan cheese by blending the soaked cashews with the rest of the vegan cheese ingredients until smooth. Pour this mixture into a small saucepan and heat it over medium heat. Stir constantly until the mixture thickens considerably. Line a small container with parchment paper and pour the thickened mixture in, smoothing the top. Place in the fridge to set for 1 ½ hours. Once the vegan cheese has set, cut it into cubes and fry it in a pan drizzled with avocado oil until golden brown. 

2. Make the dressing by blending all of the ingredients in a high-speed blender. 

3. Assemble the salad by adding all of the salad ingredients to a large bowl. Top with the fried vegan cheese and toss with the garlic-herb dressing.   

4. In a small pan, toast the pumpkin seeds until golden-brown and sprinkle them on top of the salad for a delicious crunch.

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