This creamy cashew, tomato, and caper salad will be very popular because it is a little like hommus but not quite. Add harlequin tomatoes, incredibly strident capers, crunchy peppery greens, and a perfect dressing. This salad goes with most BBQ’d meat or vegetables and plays well with other salads too!

Creamy Cashew Base
Cashew cream is quite a lot like hommus, but different. It matches incredibly well with fresh salad, tomatoes, and a lovely dressing made with balsamic vinegar
It’s easy to assemble once the cashew cream is made and could go with other vegetables. It’s great with thinly sliced fennel, pickled cucumbers, beetroot, roasted cashews, grated carrot, watercress, roasted cauliflower, ribboned zucchini, peas, broad beans, or even roasted pumpkin. You could also pair it with BBQ lamb fillet or a bought roast chicken.

How do you make cashew cream?
- First, boil the cashews with a clove of garlic until soft
- Drain the cashews and discard the water
- Add water, lemon, olive oil, yeast flakes, and salt pureeing until smooth.

Are there any special ingredients you will need to make this salad?
Cashew cream is a buttery creamy base made with few ingredients, including Yeast flakes. These are an ingredient often used in Vegan foods. They taste a lot like parmesan but slightly subtle.
Capers are also a part of this salad. Don’t skip them. They add a lovely vinegar spike and add crunch. Capers also go very well with tomatoes and cut through that creamy rich cashew cream.
A ninja style blender is best for this. Any brand will do. This type of blender makes a very smooth amazing cream. It is the one I also make my hommus with. If you don’t have one use a stick blender in a tall beaker style container. The cream will be unpleasantly lumpy if it isn’t blended like this.

To assemble the Salad

- Cut up some ripe and delicious coloured tomatoes
- Start to add the tomatoes by laying them on the cashew cream
- Once the tomatoes are covering the plate
- Add very finely chopped red onion and drained squeezed capers

Finish with sesame seeds, balsamic dressing, coriander leaves, and rocket. You could add any greens you’d like, though. Flat leaf parsley, watercress, or skip the green bits altogether

What can I serve Creamy Cashew and Tomato salad with?
This salad is so good because of its taste, texture, and appearance but it can also be served as a salad or even an appetizer or dip. Serve it with grilled meat or vegetables. It will melt into the warmth of the things served with it, and that is something I love. How about you?
How long will cashew cream last?
Can I make it ahead? Yes, you most certainly can. If kept refrigerated it will keep for up to two weeks
If you are looking for salads for every day or even a special occasion try these:
Parmesan cabbage salad with pinenuts and basil
Spice Roasted cauliflower, carrot, and olive salad
Zucchini, Haloumi salad with Peas, Mint and Lemon
Beetroot, Pumpkin, and Haloumi Salad : our most popular salad on Pinterest with 22,973 shares!!

Creamy Cashew, Tomato and Caper Salad with Balsamic Dressing
Ingredients
Cashew Cream
- 300 gm raw cashews ( plus water for cooking)
- 2 cloves garlic
- 30 gm yeast flakes
- 40 gm Extra Virgin Olive Oil
- 50 ml lemon juice
- 1/2 tsp salt
- 300 ml water ( pureeing)
Salad
- 200 gm mixed coloured cherry tomatoes
- 2 Tbsp Spanish (red onion) very finely diced
- 1 sm bunch rocket 20g
- 1/4 bunch coriander
- 1/2 tsp sesame seeds ( roasted is better)
- 50 gm capers, drained (1/2 jar)
Dressing
- 25 ml balsamic vinegar
- 50 ml olive oil
- 1/2 tsp Dijon mustard
Instructions
Cashew Cream
- Put the cashews and the garlic cloves in a pot and cover with water. Bring to the boil and boil for approximately 10 minutes or until the cashews are tender all the way through. Drain and discard the water
- Put half the ingredients – cashews, lemon juice, water, yeast, and salt into a blender. Puree until smooth and silky. Empty into a bowl and start again with the other half. It doesn't matter if the two halves are not exact it will be all mixed in the end. Once the two halves are pureed mix them well. Taste and adjust the salt or lemon juice if required. Cover and set aside
Dressing
- Use a jar or container with a lid to add vinegar, olive oil and Djon mustard (s+p). Shake the jar so the dressing emulsifies
Salad
- Dice the onion as small as you can. Cut the tomatoes in half. Spread the cashew cream over a large flat serving plate. Sprinkle with onions lay the tomato all over the cashew cream. Add capers over the top. Dot with coriander leaves. Put a pile of Rocket into the centre of the plate. Sprinkle with sesame seeds.
- When serving shake the dressing and spoon all over the salad. Add flaked salt over the tomatoes if you have it.
Notes

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