Good Heart Salad with Vegan Cashew Cheese
[Vegan, Gluten-Free]

For The Salad:

• 4 cups mixed fresh greens and herbs any combination of arugula, spinach, baby kale, chard, basil, parsley
• 8 leafs Romain lettuce chopped
• 1/2 cup fresh sweet corn
• 1 cup shelled baby peas or green peas
• 1 cup cherry tomatoes

For Vegan Cheese:

• 1 cup raw cashews soaked for at least 4h or cashew pulp (leftover from nut milk)
• 2 tablespoons apple cider vinegar or to taste
• 2 tablespoons fresh lemon juice
• 2 tablespoons water
• 3/4 teaspoon sea salt

For The Topping:

• 1/4 cup raw sprouted fruit & nut mix (combination of cashews, pumpkin seeds, mulberries, raisins, and goji berries)

For The Dressing:

• 1/4 cup prunes dried plums, soaked for at least 10 minutes.
• 1/3 cup balsamic vinegar
• 1/4 cup hemp oil or extra virgin olive oil
• salt and pepper to taste
• 1-2 tablespoons of filtered water if you prefer a thinner consistency