nut cheese – Experience Nutrition

By Melanie Albert, Founder & CEO Experience Nutrition, Intuitive Cooking Expert, and Award-Winning Cookbook Author

This week’s intuitive salad from the Soil & Seed Garden CSA at The Farm at South Mountain in Phoenix, Arizona, is inspired by the beautiful, fresh greens (arugula and red pac choy) and chives — grown by urban farmer Billy Anthony.

I intuitively created a warm salad reminding me of the wilted spinach salad my Grandmom made when I was a kid. Today’s salad is a little different, all plant-based. While arugula is naturally a little spicy, when we gently saute and add cashew cream it becomes milder and very tasty.

The simple beauty of fresh farm arugula and red pac choy.

CHIVE CASHEW CREAM RECIPE

Make this simple raw cream, with fresh chives (or green onions) as a simple dressing for the wilted arugula. Nutritional yeast add a cheesy flavor to this plant-based cream.

Simple Ingredients

1 cup raw cashews, soaked 2-4 hours
3 tbsp nutritional yeast
1 tbsp fresh lemon juice
Pinch sea salt
Handful chives, sliced
¼ cup water, adjust for desired creaminess

Simple Steps

Blend cashews, nutritional yeast, lemon juice, salt, and water in a small blender, such as a Nutribullet.
Fold in chives.
Save for salad.

WILTED ARUGULA SALAD

Simple Ingredients

2 cups fresh arugula
2-3 tbsp olive oil
Pinch sea salt
2-3 heads, bok choy
1 cup Chive Cashew Cheese
3 tbsp toasted sesame seeds (dry toast in sauté pan on low heat)
3 tbsp clives, sliced
¼ cup dehydrated tomatoes

Simple Steps

Pre-heat sauté pan on medium low heat.
Pour olive oil into pan and heat for a minute.
Add fresh arugula and pinch of sea salt to pan.
Toss arugula and cook for 30 seconds.
Place arugula and cashew cream into a bowl.
Toss arugula with cashew cream.
Plate with bok choy, fresh chives, toasted sesame seeds, and dehydrated tomatoes.
Enjoy!