Buffalo Salad
There is nothing quite like the tangy zing of buffalo sauce. Get the delicious flavor on a salad with nutrient dense beans and fresh vegetables.
Ranch Dressing
½ cup raw cashews
3 cloves roasted garlic
½ cup soy milk
2 teaspoons nutritional yeast
2 Tablespoons rice vinegar
2 teaspoons lemon juice
2 teaspoons white miso paste
1 teaspoon onion powder
1 teaspoon dried parsley
1 teaspoon dried dill
½ teaspoon pepper
Salad
1/2 can of cannellini beans
Hot Sauce
4 cups of spinach leaves
10 cherry tomatoes, halved
Half of a cucumber peeled and sliced
1 celery stalk, sliced
Steps
Heat oven to 400 degrees. Pour boiling water over cashews and soak for 1 hour. Wrap garlic cloves in foil and roast for about 20 minutes. Drain cashews and add to blender. Unwrap garlic to cool. Add soy milk, nutritional yeast, rice vinegar, lemon juice, white miso paste, onion powder, parsley, dill, and pepper to blender. Remove the papery skin from garlic and add to blender. Blend dressing until smooth.
Warm cannellini beans and enough hot sauce to coat in the microwave or a small pan on the stove.
Dress spinach and top with tomatoes, celery, cucumber, and beans.