How do you make a super creamy salad but completely skip out on the dairy?
If you have removed dairy from you diet, I’m guessing it’s a question you’ve been asking yourself since you first made the change. I know it’s a question I’d been trying to answer for quite a long time, until I discovered cashew cream. Cashew cream is a dairy-free, cream-lovers dream. You can use it to replace dairy in things like dressings, sauces, milks, and creams.
You can even make a non-dairy cheese alternative for pizzas (check out my cashew ricotta recipe).
Lately, I’ve been using cashew cream mostly as a dressing, like in this broccoli quinoa salad. It makes a wonderful base that you can spice up with different flavors – like ranch or caesar – depending on the mood that you’re in.
What I love about this salad is that it’s rich and filling while still being light. You can easily spruce it up to make it an entree size by adding chicken or chickpeas, or keep it as is for a simple side dish or light lunch. Either way, I’m sure (even if you’re a dairy-lover), you’ll be a cashew cream convert after you try this creamy broccoli-quinoa salad.