- Prep Time: 15 mins
- bake Time: 10 mins
- Total Time: 1 hr, 55 mins
Ingredients
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Ingredients for the salad:
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2 cups cubed watermelon
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4 cups chopped Romaine lettuce
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¼ red onion, sliced
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3 Persian cucumbers, sliced
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1 small bunch mint, chopped
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⅓ cup Anthony’s Goods Pumpkin Seeds, toasted
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Ingredients for the vegan cheese:
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1 cup Anthony’s Goods Raw Cashews, soaked in warm water for 1 hr and drained
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¾ cup water
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1 tbsp onion powder
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1 tbsp garlic powder
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1 tbsp Anthony's Goods Nutritional Yeast
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1 tsp salt
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2 tbsp olive oil
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3 tbsp Anthony’s Goods Tapioca Starch
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1 tbsp avocado oil (for frying)
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Ingredients for the garlic-herb dressing:
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1 ½ cups fresh parsley
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½ cup cilantro
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3 garlic cloves
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3 tbsp red wine vinegar
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2 tbsp lemon juice
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1 tsp salt
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¼ tsp red pepper flakes
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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.


