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Creamy Cashew, Tomato and Caper Salad with Balsamic Dressing
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Creamy Cashew, Tomato and Caper Salad with Balsamic Dressing

This creamy cashew, tomato, and caper salad will be very popular because it is a little like hommus but not quite. Add harlequin tomatoes, incredibly strident capers, crunchy peppery greens, and a perfect dressing.

Prep Time
25 mins
Cook Time
20 mins
Servings: 8 serves
Course: Salad, Appetizer, Dinner
Cuisine: Vegan, gluten-free

Ingredients

Cashew Cream
  • 300 gm raw cashews plus water for cooking
  • 2 cloves garlic
  • 30 gm yeast flakes
  • 40 gm extra virgin olive oil
  • 50 ml lemon juice
  • 1/2 tsp salt
  • 300 ml water for pureeing
Salad
  • 200 gm cherry tomatoes mixed coloured
  • 2 Tbsp red onion Spanish variety, very finely diced
  • 1 m bunch rocket 20g
  • 1/4 bunch Coriander
  • 1/2 tsp sesame seeds roasted recommended
  • 50 gm capers 1/2 jar, drained
Dressing
  • 25 ml balsamic vinegar
  • 50 ml olive oil
  • 1/2 tsp Dijon mustard

Instructions

Cashew Cream
    Cup of Yum
  1. Put the cashews and the garlic cloves in a pot and cover with water. Bring to the boil and boil for approximately 10 minutes or until the cashews are tender all the way through. Drain and discard the water
  2. Put half the ingredients - cashews, lemon juice, water, yeast, and salt into a blender. Puree until smooth and silky. Empty into a bowl and start again with the other half. It doesn't matter if the two halves are not exact it will be all mixed in the end. Once the two halves are pureed mix them well. Taste and adjust the salt or lemon juice if required. Cover and set aside
Dressing
  1. Use a jar or container with a lid to add vinegar, olive oil and Djon mustard (s+p). Shake the jar so the dressing emulsifies
Salad
  1. Dice the onion as small as you can. Cut the tomatoes in half. Spread the cashew cream over a large flat serving plate. Sprinkle with onions lay the tomato all over the cashew cream. Add capers over the top. Dot with coriander leaves. Put a pile of Rocket into the centre of the plate. Sprinkle with sesame seeds.
  2. When serving shake the dressing and spoon all over the salad. Add flaked salt over the tomatoes if you have it.

Notes

  • Why add dijon to dressing? Dijon adds a gentle salty spicy and flavour. It helps the dressing to emulsify and makes it creamy.
  • To make extra dressing, always use 1/2 the amount vinegar to oil and 1 tsp of Dijon.  This way you can make as much dressing as you need any time.
  • To take the bite out of onion, pour a little boiling water over it and let it sit for 5 minutes. drain and use