Sunny Blueberry Kale Ranch Salad
¾ cup raw cashew pieces
¼ cup - ½ cup water
3 tablespoons lemon juice
3 tablespoons nutritional yeast
2 teaspoons raw apple cider vinegar or coconut vinegar
1 large garlic clove
1 teaspoon paprika, try smoked
½ teaspoon wheat-free tamari, or other soy sauce, optional
¼ teaspoon chipotle chile powder and/or ⅛ teaspoon cayenne pepper
Sea salt and ground black pepper to taste
1 tablespoon fresh dill, minced or 1 teaspoon dried
4-5 cups curly kale, stemmed, rinsed, drained, dried, and chopped in ½-inch pieces
½ cup carrots, peeled and grated
½ cup fresh blueberries
¼ cup sunflower seeds, pumpkin seeds, hemp seeds or sesame seeds
1. Prepare the sauce: place cashews in a bowl with ample water to cover. Allow to sit 20 minutes, or up to 4 hours. Drain and rinse well. Discard the water. Transfer to a blender with the remaining sauce ingredients, including the ¼-½ cup water and except the dill and blend well. Add the dill and blend for a few seconds to mix well. The amount of water needed will depend on how long the cashews were soaked and the strength of your blender.
2. Place the kale and carrots in a large bowl and mix well.
3. Pour the sauce over the kale and toss well. Garnish with blueberries and sunflower seeds before serving.