Easy Spinach Salad With Vegan Mozzarella
How much do you loooooove creamy mozzarella style vegan-style cheese? This salad is completely delicious, and the spinach and leeks are the perfect balance to the nutty flavour of the cashew (mozzarella) cheese. Serve with your favourite gluten-free bread, or all on it's own. BB xxx
1/4 cup raw cashews (soaked in water for several hours and then drained if you don’t have a high powered blender)
1 cup hot water
2 tablespoons + 1 teaspoon tapioca starch
1 tablespoon extra virgin olive oil
1 small garlic clove, minced
1 teaspoon sea salt
1 tablespoon fresh lemon juice
2 broccoli, boiled until tender
1 leek, sliced
1 cup spinach leaves
The Bondi Baker Method
Step 1- For the "cheese", blend all ingredients together in a high speed blender until completely smooth, about 1 minute.
Step 2- Pour into a small saucepan and cook, stirring constantly over medium high heat. After a couple of minutes the mixture will start to look like it’s curdling or separating. This is totally normal, reduce heat to medium and keep stirring so you don’t burn the cheese to the bottom of the pot.
Step 3- Keep cooking and stirring until really thick (about 2-3 more minutes) and the mixture becomes like a cohesive mass of melted dairy cheese and stretches like in the photo.
Step 4- Remove from heat and let cool a bit while you assemble the salad.
Step 5- For the salad, toss the spinach, broccoli and leek until fully combined. Then sprinkle the "cheese" on top, and serve. Yum!!!