Dairy-Free Creamy Mushroom Salad
Indulge in the luscious flavors of this Dairy-Free Creamy Mushroom Salad, a wholesome masterpiece that's as nourishing as it is delicious. This vibrant dish features sautéed golden cremini mushrooms paired with crisp baby spinach, juicy cherry tomatoes, creamy avocado, and a zesty homemade cashew-based dressing that's completely dairy-free. With hints of garlic, lemon, and nutritional yeast, the dressing adds a velvety texture and rich, umami flavor that perfectly complements the freshness of the salad. Quick to prepare in just 30 minutes, this vegan-friendly recipe makes an ideal side or light main course, packed with plant-based goodness and balanced nutrition. Garnished with fresh parsley for a pop of color, it’s a crowd-pleaser for both weeknight dinners and special occasions. Perfect for those seeking a healthy, gluten-free, and dairy-free option, this salad delivers on taste and texture without any compromises!
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Recipe Information
Ingredients
- 400 grams cremini mushrooms
- 2 tablespoons olive oil
- 0.5 red onion
- 100 grams baby spinach
- 150 grams cherry tomatoes
- 1 avocado
- 100 grams raw cashews
- 120 milliliters water
- 2 tablespoons lemon juice
- 1 garlic clove
- 2 tablespoons nutritional yeast
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
1. Place the raw cashews in a bowl and cover with hot water. Soak for at least 15 minutes while you prepare the other ingredients.
2. Clean the cremini mushrooms with a damp towel and slice them thinly.
3. Heat the olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook for about 5-7 minutes until they are golden brown and the moisture has evaporated. Stir occasionally.
4. Thinly slice the red onion, halve the cherry tomatoes, and dice the avocado.
5. In a large salad bowl, combine the baby spinach, cooked mushrooms, red onion slices, cherry tomatoes, and avocado.
6. To make the dressing, drain the soaked cashews and add them to a blender along with 120 ml of water, lemon juice, nutritional yeast, garlic clove, sea salt, and black pepper. Blend until smooth and creamy.
7. Pour the dressing over the salad and toss gently to combine.
8. Garnish with freshly chopped parsley and serve immediately.
Nutrition Facts
Calories |
1280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.9 g | 123% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1312 mg | 57% | |
| Total Carbohydrate | 83.5 g | 30% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 23.2 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 284 mg | 22% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 3973 mg | 85% | |
*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.
