Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Fried Cashew Cheese Kale Salad with Pickled Beets

15 INGREDIENTS • 9 STEPS • 45MINS

Fried Cashew Cheese Kale Salad with Pickled Beets

Recipe
5.0
1 rating
Sometimes even a salad can’t be all good for you. Everything in moderation, right? You could definitely bake or broil the cheese if you prefer to make the salad a little less guilt-ridden. Or just use two or three cheese balls in the salad and that works too. I have to say, I do endorse the frying for the full effect. The extra crispy outside is hard to pass up.
Love This Recipe?
Add to plan
logo
Fried Cashew Cheese Kale Salad with Pickled Beets
Save
Sometimes even a salad can’t be all good for you. Everything in moderation, right? You could definitely bake or broil the cheese if you prefer to make the salad a little less guilt-ridden. Or just use two or three cheese balls in the salad and that works too. I have to say, I do endorse the frying for the full effect. The extra crispy outside is hard to pass up.
author_avatar
Girl Eats Greens
I specialize in simple, always vegan & often gluten-free recipes made in a teeny tiny kitchen without fancy appliances. Because being healthy should be easy and accessible for everyone.
http://www.girleatsgreens.com
45MINS
Total Time
$2.09
Cost Per Serving
Ingredients
Servings
2
us / metric
Cashew Nuts
1 cup
Cashew Nuts
Garlic
1 clove
Water
1 Tbsp
Warm Water
Lemon
1
Lemon, juiced
1 1/2 Tbsp juice per 2 servings
Salt
1 pinch
Canola Oil
2 Tbsp
Canola Oil
Kale
2 cups
Pickled Beets
2 Tbsp
Pickled Beets
or Red Cabbage
Olive Oil
2 Tbsp
Nutrition Per Serving
VIEW ALL
Calories
718
Fat
58.2 g
Protein
16.1 g
Carbs
40.4 g
Love This Recipe?
Add to plan
logo
Fried Cashew Cheese Kale Salad with Pickled Beets
Save
author_avatar
Girl Eats Greens
I specialize in simple, always vegan & often gluten-free recipes made in a teeny tiny kitchen without fancy appliances. Because being healthy should be easy and accessible for everyone.
http://www.girleatsgreens.com
Cooking InstructionsHide images
step 1
Start by soaking the Cashew Nuts (1 cup) in water overnight or for a few hours while you do other things. I like to use this time to clean, grocery shop, or walk the dog.
step 1 Start by soaking the Cashew Nuts (1 cup) in water overnight or for a few hours while you do other things. I like to use this time to clean, grocery shop, or walk the dog.
step 2
Add the Fresh Basil (1/2 cup), drained cashews, Garlic (1 clove), Nutritional Yeast (4 Tbsp), White Miso Paste (1 tsp), Water (1 Tbsp), juice from Lemon (1) and Salt (1 pinch) to a food processor.
step 2 Add the Fresh Basil (1/2 cup), drained cashews, Garlic (1 clove), Nutritional Yeast (4 Tbsp), White Miso Paste (1 tsp), Water (1 Tbsp), juice from Lemon (1) and Salt (1 pinch) to a food processor.
step 3
Blend until everything is mixed together and the mixture becomes more like a paste. You’ll likely have to stop a few times to scrape down the edges. The mixture shouldn’t be runny and should actually be a bit sticky.
step 3 Blend until everything is mixed together and the mixture becomes more like a paste. You’ll likely have to stop a few times to scrape down the edges. The mixture shouldn’t be runny and should actually be a bit sticky.
step 4
Roll the mixture into small balls in the palm of your hand. Your hands will get very full of cheese mixture! Roll each ball in Panko Breadcrumbs (1/2 cup), this will make them less sticky and easier to work with.
step 4 Roll the mixture into small balls in the palm of your hand. Your hands will get very full of cheese mixture! Roll each ball in Panko Breadcrumbs (1/2 cup), this will make them less sticky and easier to work with.
step 5
Put Canola Oil (2 Tbsp) into a skillet on medium-high heat. Allow the oil to heat until a splash of water on the pan results in the oil spitting. Then place 1-3 cheese balls in the pan and fry. Flip and brown the other side.
step 5 Put Canola Oil (2 Tbsp) into a skillet on medium-high heat. Allow the oil to heat until a splash of water on the pan results in the oil spitting. Then place 1-3 cheese balls in the pan and fry. Flip and brown the other side.
step 6
Place fried cheese on paper towels to absorb any excess oils.
step 6 Place fried cheese on paper towels to absorb any excess oils.
step 7
Whisk the dressing together by adding the Olive Oil (2 Tbsp), Apple Cider Vinegar (1 tsp), and Agave Syrup (1 tsp).
step 8
Chop the Kale (2 cups) and add the Pickled Beets (2 Tbsp) and dressing.
step 8 Chop the Kale (2 cups) and add the Pickled Beets (2 Tbsp) and dressing.
step 9
Serve with fried cheese on top and enjoy!
step 9 Serve with fried cheese on top and enjoy!
Tags
Dairy-Free
American
Lunch
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Salad
Vegetables
0 Saved
top