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RECIPE
15 INGREDIENTS9 STEPS45min

Fried Cashew Cheese Kale Salad with Pickled Beets

5.0
1 Ratings
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.
Fried Cashew Cheese Kale Salad with Pickled Beets Recipe | SideChef
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.
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
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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
45min
Total Time
$2.44
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
1 cup
Cashew Nuts
1/2 cup
1 clove
1/4 cup
Nutritional Yeast
1 Tbsp
Warm  Water
1 1/2 Tbsp
1 pinch
1/2 cup
Panko Breadcrumbs
2 Tbsp
Canola Oil
2 cups
2 Tbsp
or Red Cabbage
2 Tbsp
1 tsp
Agave Syrup
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Nutrition Per Serving

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CALORIES
739
FAT
59.4 g
PROTEIN
17.4 g
CARBS
41.7 g

Cooking Instructions

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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 (1/4 cup) , White Miso Paste (1/2 Tbsp) , Water (1 Tbsp) , Lemon Juice (1 1/2 Tbsp) , 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 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 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 9
Serve with fried cheese on top and enjoy!
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Nutrition Per Serving
Calories
739
% Daily Value*
Fat
59.4 g
76%
Saturated Fat
9.1 g
45%
Trans Fat
0.1 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
41.7 g
15%
Fiber
7.2 g
26%
Sugars
9.8 g
--
Protein
17.4 g
35%
Sodium
301.5 mg
13%
Vitamin D
--
--
Calcium
280.2 mg
22%
Iron
5.7 mg
32%
Potassium
764.5 mg
16%
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