Weeknight Cooking
French Lentil and Arugula Salad with Herbed Cashew Cheese
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9 Reviews
sandra
May 6, 2021
I’ve made the “cheese” element many a time and has been a firm winner used as a cheese spread. I tend to opt for more lemon juice (less water) 😉
deborah L.
September 22, 2020
I've made this and versions of this a mainstay of my salad/lunch repertoire. Delicious! (Admission: I often use goat cheese instead). Great medley of flavors and textures.
Stephanie B.
April 21, 2019
That herbed cashew cheese is so tasty. I added some olive oil to mine - maybe my cashews weren't the best, but I thought it needed a little more richness. But otherwise made as is. I also let the shallots sit in the lemon juice and vinegar for a bit before I added anything else to mellow them out. Yummy meal!
NaoHorton
March 28, 2016
Derek Howard, I just made this yesterday and used Greek sheep's milk feta and it was just delicious!
cbforesman
August 20, 2015
Do the cashews need to be raw for this to work?
Gena H.
August 23, 2015
No, they don't, though I think the texture is most creamy when they are. If you use roasted and salted, you may wish to adjust slightly for less salt!
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