Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 6 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
6
- 1 baby cos lettuce, leaves separated
- 1tablespoons extra virgin olive oil
- 1tablespoons lemon juice
- 2teaspoons dijon mustard
- 1tablespoons miso paste
- 1 cup raw cashews, soaked in water for 8 hours or overnight
- 1/2 crusty baguette
- 3/4 cup vegan cheddar cheese, grated
- 2 cloves garlic
Nutrition per serving
1430kJ / 342Cal
1430 Kilojoules or 342 Calories
16% of daily energy intake*
Protein
7.6grams
Fat
21.8grams
Carbs
28.8grams
Sugars
2.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat oven to 180°C. Line a baking tray with baking paper. Process drained cashews with miso paste, lemon juice, mustard and 11/2 garlic cloves until very finely chopped. With the motor running, gradually add 3/4 cup water and process 1-2 minutes more or until smooth. Season to taste.
Step 2 of 3
Slice baguette 1cm thick. Brush both sides with oil and rub with the cut side of remaining 1/2 garlic clove. Arrange on tray and scatter with cheese. Bake for 8 minutes or until golden and crisp.
Step 3 of 3
Arrange lettuce and croutons on a serving platter. And cashew dressing and season with salt and pepper.
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