Creamy Ranch Cauliflower Salad

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Planning to have a picnic today? Whip up this recipe by Sarahfae of Addicted to Veggies for a raw vegan version of a cold pasta salad using cauliflower as the base. The dressing is a savory and tangy blend of raw cashews, onion powder, garlic granules, lemon juice, salt, pepper, and a little nutritional yeast for an added cheesy flavor. This dressing can be kept in the fridge for up to a week, and kids will love it too especially with carrot and celery sticks or sliced cucumber.

Ingredients

Cauliflower Base:

2 large heads of Cauliflower = roughly 6 to 7 cups of florets

3 Tbsp Lemon Juice

3 Tbsp Grape seed Oil (or other oil of choice)

1/2 tsp Salt

Pepper to Taste

Wilted Cherry Tomatoes:

2 Cups ripe cherry tomatoes

Better than Kraft Ranch Dressing:

1 c AtV Sour Cream*

2 tsp Date Paste

1/2 tsp Onion powder

1/2 tsp Nutritional yeast

1/4 tsp Garlic Granules

1 tsp plus 1/2 tsp Lemon Juice

1/4 tsp Salt

1/4 tsp Pepper (maybe a tad more)

AtV Sour Cream*

1 and 3/4 cups *dry Cashews soaked overnight (roughly 6 to 8 hours)

2 Tbsp plus 1 tsp Unfiltered Apple Cider Vinegar

1/2 tsp Salt

1 and 1/4 cup Water Total

 

 

 

 

 

 

 

 

 

 

Instructions

Cauliflower Base:

1) Break your Cauliflower into florets and place them in a large mixing bowl

2) Toss all of your Cauliflower Florets with lemon juice, oil, salt and pepper

3) Place your Cauliflower into a zip-lock baggy and remove as much of the air from the baggy as you can.

Wilted Cherry Tomatoes:

1) Thinly slice them into little rounds

2) Proceed to dry the tomatoes in the dehydrator at 118 degrees until they've wilted down but still maintain a little bit of their natural juiciness. I estimate anywhere from 2 to 5 hours drying time

Better than Kraft Ranch Dressing:

1) In a bowl whisk together the above ingredients until smooth...

AtV Sour Cream*

1) Drain the Cashews from the soaking water

2) In a food processor blend cashews with apple cider vinegar and salt until you have a thick oily paste. This will take about 2 minutes.

3) Scrape the bottom and sides of your food processor as some of the Cashew mixture may begin to collect.

4) Slowly add in your water in 1/4 cup increments. Start with just 1/4 a cup and puree for 1 minute, and then continue on pureeing for 30 seconds in between 1/4 cup increments.

After your Sour Cream has chilled it will have thickened into the perfect consistency.

 

 

 

 

 

SarahfaéAbout Sarahfaé

Sarahfaé is the creator of the raw vegan recipe site, Addicted to Veggies
Nestled along the foggy coast of Eureka California she lives with her husband, two dogs, and two cats. Her favorite pastimes range from collecting antiques, playing music, fashion, personal fitness, and hanging out in the backyard of her cozy home sipping sun tea while reading through a stack of vintage cookbooks. On most days you’ll find her in the kitchen or lingering in the produce section of her favorite local natural foods store, in search of inspiration for new and exciting recipes. Addicted to Veggies fuels her to share her love of food, with a clear and simple message: Eat more fruits and veggies, and do it in a creative and tasty way! In addition to her weekly recipes at Addicted to Veggies, Sarahfaé also writes a bi-weekly article for The Chalkboard Mag, in which she features Raw Staple recipes and easy ways to incorporate them into your kitchen.  She has also taught a raw foods class, and is currently working on a three part class series as well as individual class options for introduction to raw foods. Sarahfaé’s dream job is working with underprivileged at risk youth, and she hopes in the future to run a raw food workshop getting the younger generation excited about a healthier and tastier future.

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