French lentil and arugula salad with herbed cashew cheese

Indulge in the flavors of French lentils, peppery arugula, and zesty herbed cashew cheese in this vibrant and refreshing salad. Enjoy a burst of deliciousness in every bite!

Ingredients:

• 1/3 cup olive oil
• 1 small shallot, minced
• 1 teaspoon salt
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon Champagne vinegar
• 1 teaspoon Dijon mustard
• 2 1/2 cups cooked Le Puy green lentils, drained well
• 2 cups firmly packed baby arugula leaves
• 1 cup thinly sliced radishes
• 1 cup chopped endive
• 1 cup sliced cucumber
• 1/4 cup chopped fresh dill
• 1/3 cup toasted walnuts, chopped
• 1 dash black pepper
• 1/4 cup herbed cashew cheese (below)
• 1 1/2 cups cashew pieces or a combination of cashews and pine nuts, soaked for at least 3 hours and drained
• 2 tablespoons large flake nutritional yeast
• 1 teaspoon salt
• 2 teaspoons herbes de Provence
• 1/4 teaspoon black pepper
• 3 tablespoons freshly squeezed lemon juice
• 1 clove garlic, minced
• 4 tablespoons water, divided

Instructions:

1. For making the salad:
2. Combine olive oil, shallot, salt, lemon juice, vinegar, and mustard in a small bowl or measuring cup, and whisk until well mixed.
3. In a large bowl, mix together the lentils, arugula, radishes, endive, cucumber, and dill. Pour the dressing over the salad and gently toss until everything is coated evenly. Add the walnuts and sprinkle black pepper to your preference. Place small portions of the cashew cheese on top of the salad (around 1⁄2 teaspoon each).
4. Enjoy the salad immediately, or refrigerate in an airtight container for up to 3 days.
5. For preparing the herbed cashew cheese:
6. Begin by blending the cashews in a food processor or high-speed blender. Add in the nutritional yeast, salt, herbes de Provence, pepper, lemon juice, and garlic. Pulse until the cashews reach a moist, coarse texture.
7. While blending, slowly pour in 2 tablespoons of water. Continue to add water gradually, pausing to scrape down the sides as needed, until the mixture reaches a desired consistency resembling thick hummus. You might not need all of the remaining 2 tablespoons of water. (When using a blender, start at a low speed and increase gradually while the water is added, using a plunger attachment for continuous blending.)
8. Taste the cheese and adjust seasonings to your liking. Keep the cheese in a covered container in the fridge, where it can be stored for up to 5 days.

Summary:

• Calories: 4297 kcal
• Fat: 255 g
• Protein: 181 g
• Carbs: 375 g
• Potassium: 5698 mg
• Magnesium: 931 mg