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Vegan Southwestern Salad with Cashew Sour Cream
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Vegan Southwestern Salad with Cashew Sour Cream

This vegan southwestern salad with cashew sour cream is not only super delicious but also packed with nutrients! 
Course Salad
Cuisine American
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 2
Author Sina

Ingredients

For the salad:

  • 1/2 block firm tofu (7 oz)
  • 1 cup quinoa
  • 1 red onion
  • 1 1/2 cup corn
  • 1 can kidney beans (about 15 oz) (or black beans)
  • 1 red bell pepper, chopped
  • 1/2 head iceberg lettuce, chopped
  • 1 cup cherry tomatoes
  • 1 avocado, sliced
  • 1 tablespoon BBQ-sauce
  • 1 tablespoon olive oil

For the dressing:

  • 1 tablespoon sherry vinegar Alternatively you can also use white wine vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon lemon juice
  • 1 teaspoon cumin
  • 1 pinch red pepper flakes
  • 1 tablespoon soy cream
  • salt
  • black pepper

For the Cashew Sour Cream:

  • 1 cup cashews
  • 1/2 -3/4 cup water
  • 2 teaspoons lemon juice
  • 1 teaspoon apple cider vinegar
  • 1/4 teaspoon salt

Instructions

  • Cook the quinoa according to the instructions on the package. Add some salt and vegetable broth.
  • If possible soak the cashews in a bowl of water for a couple of hours or overnight. Drain the cashews and place them in a blender together with the remaining ingredients. Blend on high until smooth.
  • Cut the tofu into cubes. Chop one half of the red onion into small cubes, the other one into larger stripes.
  • In a medium pan, heat the olive oil over medium heat and sauté the onion cubes for 2 minutes. Then add the tofu cubes and stir in the BBQ-sauce. Sauté for another 4-5 minutes until the tofu cubes are lightly brown.
  • Make the dressing: In a small bowl combine all ingredients. If you want the salad to be a bit spicy add more red pepper flakes.
  • Slice the tomatoes into halves and either mix them with the remaining vegetables, tofu, and quinoa or serve them individually in a large bowl. Drizzle with cumin-sherry dressing and serve with cashew sour cream.