Dairy-Free Classic Blue Cheese Salad
Indulge in the rich, tangy flavors of this **Dairy-Free Classic Blue Cheese Salad**, a plant-based twist on a beloved favorite. Perfect for those seeking a creamy, bold salad without the dairy, this recipe features a homemade cashew-based blue cheese dressing blended with zesty lemon juice, apple cider vinegar, and nutritional yeast for a delectable umami kick. Crunchy mixed baby greens, juicy cherry tomatoes, crisp cucumber, and the sharp bite of red onion come together beautifully, topped with toasted walnuts for added texture and earthy flavor. Finished with dollops of dairy-free blue cheese that meld seamlessly into every bite, this salad is a wholesome, gluten-free, and vegan-friendly option that’s as satisfying as it is nutritious. Ideal for weeknight meals or entertaining, it’s ready in just 35 minutes and guaranteed to impress your taste buds!
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Recipe Information
Ingredients
- 5 cups Mixed baby greens
- 1 cup Cherry tomatoes, halved
- 1 cup Cucumber, sliced
- 0.5 cup Red onion, thinly sliced
- 0.5 cup Dairy-free blue cheese
- 1 cup Raw cashews
- 3 tablespoons Lemon juice
- 1 tablespoon Apple cider vinegar
- 2 tablespoons Nutritional yeast
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.25 cup Water
- 1 tablespoon Chia seeds
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 0.5 cup Walnuts, toasted and chopped
Instructions
Begin by soaking the cashews in hot water for at least 15 minutes and drain them well.
In a blender, combine the soaked cashews, lemon juice, apple cider vinegar, nutritional yeast, garlic powder, onion powder, water, chia seeds, salt, and pepper. Blend until smooth and creamy.
Transfer the mixture to a bowl and stir in the crumbled dairy-free blue cheese. Refrigerate for 15 minutes to allow the flavors to meld together.
While the blue cheese is in the fridge, prepare the salad. In a large salad bowl, combine the mixed baby greens, cherry tomatoes, cucumber slices, and red onion.
Drizzle the olive oil over the salad and toss until the vegetables are evenly coated.
Remove the blue cheese mixture from the refrigerator and drop spoonfuls over the salad. Sprinkle with the toasted walnuts.
Give the salad one more gentle toss to distribute the blue cheese and walnuts evenly.
Serve immediately or chill for a few minutes for an even more refreshing experience.
Nutrition Facts
Calories |
2090 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.0 g | 224% | |
| Saturated Fat | 31.5 g | 158% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2600 mg | 113% | |
| Total Carbohydrate | 102.5 g | 37% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 24.0 g | ||
| Protein | 58.8 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 494 mg | 38% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 3276 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
