Vegan Goat Cheese Salad with Honey Balsamic Vinaigrette
Elevate your salad game with this irresistible Vegan Goat Cheese Salad topped with a luscious Honey Balsamic Vinaigrette! This recipe combines creamy homemade vegan goat cheese—crafted from cashews and enriched with lemon juice, coconut oil, and nutritional yeast—with the fresh vibrancy of mixed greens, cherry tomatoes, cucumber, and avocado. A crunchy sprinkle of toasted almonds adds texture, while the tangy-sweet dressing, made with balsamic vinegar, maple syrup, and Dijon mustard, ties every bite together beautifully. Ready in just 30 minutes, this plant-based salad is perfect for a light lunch, a stunning dinner starter, or a crowd-pleasing dish for your next gathering. Whether you're vegan or simply looking for a fresh twist on a classic, this salad delivers flavor, nutrition, and elegance in every bite!
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Recipe Information
Ingredients
- 1 cup raw cashews
- 2 tablespoons coconut oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- 2 tablespoons nutritional yeast
- 0.5 teaspoon garlic powder
- 0.5 teaspoon kosher salt
- 2 tablespoons filtered water
- 6 cups mixed salad greens
- 1 cup cherry tomatoes
- 1 small cucumber
- 1 ripe avocado
- 0.25 cup sliced almonds
- 3 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 0.25 cup extra virgin olive oil
- 0.25 teaspoon black pepper
Instructions
Soak the raw cashews in hot water for 15 minutes to soften, then drain and rinse well.
In a blender, combine soaked cashews, coconut oil, apple cider vinegar, lemon juice, nutritional yeast, garlic powder, kosher salt, and filtered water. Blend until smooth and creamy, then transfer to a bowl and refrigerate the vegan goat cheese mixture to firm up slightly.
Preheat a small pan over medium heat and toast the sliced almonds for 3-5 minutes until golden and fragrant. Remove from heat and set aside.
For the vinaigrette, whisk together balsamic vinegar, maple syrup, Dijon mustard, extra virgin olive oil, and black pepper in a small bowl until well combined.
Prepare the salad by arranging mixed greens on a large serving platter or individual plates.
Slice the cherry tomatoes and cucumber; dice the avocado. Distribute these over the mixed greens.
Using a spoon, scoop small dollops of the chilled vegan goat cheese over the salad.
Sprinkle the toasted almonds across the salad.
Drizzle the honey balsamic vinaigrette over the salad before serving. Toss gently if desired and serve immediately.
Nutrition Facts
Calories |
548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.1 g | 60% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 139 mg | 6% | |
| Total Carbohydrate | 26.5 g | 10% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 9.8 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 3.9 mg | 21% | |
| Potassium | 817 mg | 17% | |
*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.
