MUSTARD GREEN CHERRY SALAD WITH NUT CHEESE & TAHINI DRESSING

The combination strikes the perfect balance between creamy, savory, and sweet. It was love at first bite.

MUSTARD GREEN CHERRY SALAD WITH NUT CHEESE & TAHINI DRESSING

Easy, 30-minute, 10-ingredient plant-based salad of mustard greens, cherries, toasted almonds, macadamia nut cheese, and creamy tahini dressing!

Ingredients

MACADAMIA NUT CHEESE

• 1 1/4 cup (167 g) raw macadamia nuts (or cashews), soaked for 1 hour in hot water
• 2 Tbsp (30 ml) lemon juice
• 2 Tbsp (6 g) nutritional yeast, plus more to taste
• 1/2 tsp garlic powder
• 1/4 tsp sea salt, plus more to taste
• 1/4 - 1/2 cup (60-120 ml) water
• optional: 1/4 cup (5 g) fresh chopped parsley or cilantro

DRESSING

• 1/3 cup (80 g) tahini
• 3 Tbsp (45 ml) lemon juice
• 1-2 Tbsp (15-30 ml) maple syrup

SALAD

• 1/2 cup (46 g) roasted slivered almonds
• 5 cups (~200 g) chopped organic mustard greens (or other green, such as kale)
• 1 cup (155 g ) pitted red cherries (organic when possible)

Instructions

1. If making macadamia nut cheese, add macadamia nuts to a food processor or a high-speed blender along with lemon juice, nutritional yeast, garlic powder, sea salt, and 1/4 cup (60 ml) water. Mix/blend, scraping down sides as needed. Then add more water 1 Tbsp (15 ml) at a time until a thick paste forms. I find I get the best texture results with a food processor, but in a pinch, a blender can work too. It just generally requires more scraping and more liquid.
2. Taste and adjust flavor as needed, adding more nutritional yeast for cheesy flavor, salt for saltiness, lemon juice for acidity/brightness, or garlic powder for garlic flavor. Blend again to combine. If adding herbs, add at this time.
3. At this point, the "cheese" is ready to eat! But it's better after chilling. Transfer "cheese" to cheesecloth (or a thin, clean towel) and rest over a fine mesh strainer set over a mixing bowl. Twist the top of the cheesecloth so it forms a loose ball. Refrigerate for at least 15 minutes, up to 24-36 hours. The longer it chills, the firmer the "cheese" will become.
4. In the meantime, prepare tahini dressing by adding tahini, lemon juice, and maple syrup to a small mixing bowl. Whisk to combine. Then add water a little at a time until a thick but pourable sauce is achieved (~1/4 cup or 60 ml). Adjust flavor as needed, adding more lemon for acidity or maple syrup for sweetness. Set aside.
5. Once cheese is slightly chilled (at least 15-20 minutes), plate salad by adding mustard greens, almonds, and cherries to a serving platter or dividing between serving bowls. Top with 1/2 cup of macadamia nut cheese spread into dollops (you will have ~1/2 cup leftover). Serve with dressing on side.
6. Leftover dressing will keep in the refrigerator up to 5 days. Leftover nut cheese will keep for 7 days, sometimes longer. Leftover (undressed) salad will keep for 2-3 days in the refrigerator.

Notes

*Nutrition information is a rough estimate for half the salad with all of the dressing and 1/2 cup nut cheese.

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