Toast With Spicy Cashew Carrot Salad

Toast With Spicy Cashew Carrot Salad

Cashew Spread

1 cup cashews, raw
2 cups water
1/3 cup warm water
2 tablespoons lime juice
1 tablespoon Marshall’s Red Chili Lime Sauce
1 teaspoon nutritional yeast (sub Newk’s Powder as in video)
1 teaspoon kosher salt

  1. Soak cashews and 2 cups water in a large jar for at least 8 hours (this will make them easier to blend.)
  2. Drain the cashers and add them to a food processor with the 1/3 cup warm water, lime juice, Red Chili Lime sauce, nutritional yeast, and salt.
  3. Blend until smooth, stopping to scrape the sides, and blend again.

Carrot Salad

1 large carrot
1 stick celery
1 radish
1 Tablespoon extra-virgin olive oil
1 Tablespoon Marshall’s Red Chili Lime Sauce
1 teaspoon apple cider vinegar
salt and pepper

2 slices of bread (whole grain, naan, pita)
1 tablespoon minced Italian parsley

  1. Shave carrot with a vegetable peeler, by length.
  2. Put carrot into a small bowl of ice with enough water to cover, let soak for 10 minutes or longer, until curled and crisp.
  3. Slice celery into ½ inch half moons.
  4. Thinly slice radish.
  5. In a medium bowl, whisk together oil, Red Chili Lime Sauce, vinegar, salt and pepper.
  6. Drain carrots, pat dry with a cloth.
  7. Add vegetables to the bowl, toss, until evenly coated.
  8. Toast bread.
  9. Spread the cashew mixture on the toast.
  10. Top with the vegetable mixture.
  11. Sprinkle with parsley.