Rucola Salad With Cashew Cream

Vegetarian, Vegan, Gluten-Free

2 servings // 150 kcal per serving 


For the salad

  • 150g rucola
  • 12 cherry tomatoes 
  • 5g almond slices
  • Oregano, salt, olive oil and a little bit of vinegar

For the cashew cream

  • 50g raw cashew
  • a pinch of salt
  • Some water ( the quantity depends on how crunchy you want the cream 😉 )


  1. Soak the cashew for 1-4 hours 
  2. After the cashew is soaked, drain it and then blend it with some water and a pinch of salt until it becomes a creamy texture
  3. Refrigerate the cream for 15 minutes
  4. Wash the rucola and the cherry tomatoes, and cut the cherry tomatoes
  5. Toss the vegetables and the oregano, salt, olive oil and vinegar in a bowl and mix
  6. Toast the almond slices and put them into the salad
  7. Put 1 tbsp cashew cream in the salad and enjoy!