Toast With Spicy Cashew Carrot Salad Cashew Spread Ingredients:1 cup cashews, raw2 cups water1/3 cup warm water2 tablespoons lime juice1 tablespoon Marshall’s Red Chili Lime Sauce1 teaspoon nutritional yeast (sub Newk’s Powder as in video)1 teaspoon kosher salt Soak cashews and 2 cups water in a large jar for at least 8 hours (this will make them easier to blend.) 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. Blend until smooth, stopping to scrape the sides, and blend again. Carrot Salad Ingredients: 1 large carrot1 stick celery1 radish1 Tablespoon extra-virgin olive oil1 Tablespoon Marshall’s Red Chili Lime Sauce1 teaspoon apple cider vinegarsalt and pepper 2 slices of bread (whole grain, naan, pita)1 tablespoon minced Italian parsley Shave carrot with a vegetable peeler, by length. Put carrot into a small bowl of ice with enough water to cover, let soak for 10 minutes or longer, until curled and crisp. Slice celery into ½ inch half moons. Thinly slice radish. In a medium bowl, whisk together oil, Red Chili Lime Sauce, vinegar, salt and pepper. Drain carrots, pat dry with a cloth. Add vegetables to the bowl, toss, until evenly coated. Toast bread. Spread the cashew mixture on the toast. Top with the vegetable mixture. Sprinkle with parsley.
