raw carrot cashew salad

August 3, 2011
First and foremost, let's all tip our hats to the birthday lady of the day, Martha Stewart.  The queen of all things domestic captured my heart long ago and today is the day to celebrate.  I think I'll toast her tonight over this delicious carrot salad.  Sorry, no birthday candles, but I do have cashews.  Oh snap! 
Carrot salads are typically loaded with mayo and sugar.  EW.  I can't even look at mayo with a straight face.  I've made a much more appetizing and more healthy version by nixing both ingredients and creating a cashew sauce instead.  When raw cashews are blended with a bit of lemon and almond milk, it produces a creamy, mildly sweet sauce perfect for coating the julienned carrots.  Also, I substituted fresh grape tomatoes instead of using raisins which worked delightfully.   
Although I didn't this time, you might want to throw this salad together and let it marinate for a few hours before serving.  I was too hungry and this looked too good to not gobble right away, but if you're able, give it a try!

Raw Carrot Cashew Salad
vegan, gluten-free, raw
1/2 cups raw cashews
2 tablespoons lemon juice
1/4 cup plain almond milk
3 cups carrots, julienned/shredded
1/2 cup grape tomatoes
salt to taste
  1. Julienne or shred carrots in a large bowl and set aside.  
  2. Place 1/4 cup cashews, lemon juice and the almond milk in a blender and blend on high speed until liquefied.
  3. Stir in the cashew cream, and add salt to taste. Stir in the tomatoes and garnish with cashews. 
  4. Refrigerate for at least an hour and stir before before serving.