Vegan Goat Cheese Salad with Honey Balsamic Vinaigrette

Transform your salad game with this elegant yet easy Vegan Goat Cheese Salad with Honey Balsamic Vinaigrette! Featuring a velvety, homemade cashew-based goat cheese alternative, this recipe brings creamy decadence to a bed of crisp mixed greens. Juicy cherry tomatoes, refreshing cucumber slices, and buttery avocado chunks complement the tangy sweetness of the honey-inspired balsamic vinaigrette, made with maple syrup for a plant-based twist. Toasted almonds add a nutty crunch to each bite, making this salad a perfect balance of flavors and textures. Ready in just 30 minutes, it’s an ideal choice for a light lunch, sophisticated starter, or vibrant side dish. Packed with wholesome ingredients and bursting with flavor, this vegan salad is sure to impress both plant-based eaters and dairy lovers alike!

Nutriscore Rating: 71/100

Prep Time:25 mins

Cook Time:5 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 cup raw cashews
• 2 tablespoons coconut oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon lemon juice
• 2 tablespoons nutritional yeast
• 0.5 teaspoon garlic powder
• 0.5 teaspoon kosher salt
• 2 tablespoons filtered water
• 6 cups mixed salad greens
• 1 cup cherry tomatoes
• 1 small cucumber
• 1 ripe avocado
• 0.25 cup sliced almonds
• 3 tablespoons balsamic vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• 0.25 cup extra virgin olive oil
• 0.25 teaspoon black pepper

Directions

Step 1

Soak the raw cashews in hot water for 15 minutes to soften, then drain and rinse well.

Step 2

In a blender, combine soaked cashews, coconut oil, apple cider vinegar, lemon juice, nutritional yeast, garlic powder, kosher salt, and filtered water. Blend until smooth and creamy, then transfer to a bowl and refrigerate the vegan goat cheese mixture to firm up slightly.

Step 3

Preheat a small pan over medium heat and toast the sliced almonds for 3-5 minutes until golden and fragrant. Remove from heat and set aside.

Step 4

For the vinaigrette, whisk together balsamic vinegar, maple syrup, Dijon mustard, extra virgin olive oil, and black pepper in a small bowl until well combined.

Step 5

Prepare the salad by arranging mixed greens on a large serving platter or individual plates.

Step 6

Slice the cherry tomatoes and cucumber; dice the avocado. Distribute these over the mixed greens.

Step 7

Using a spoon, scoop small dollops of the chilled vegan goat cheese over the salad.

Step 8

Sprinkle the toasted almonds across the salad.

Step 9

Drizzle the honey balsamic vinaigrette over the salad before serving. Toss gently if desired and serve immediately.

Nutrition Facts

Serving size	(983.8g)

Amount per serving	% Daily Value*
Calories	2024.1

Total Fat 174.1g	0%
Saturated Fat 44.4g	0%
Polyunsaturated Fat 3.5g
Cholesterol 0mg	0%
Sodium 561.2mg	0%
Total Carbohydrate 99.6g	0%
Dietary Fiber 25.3g	0%
Total Sugars 37.3g
Protein 42.6g	0%

Vitamin D 0IU	0%
Calcium 304.2mg	0%
Iron 14.1mg	0%
Potassium 3170.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 73.4%

Protein: 8.0%

Carbs: 18.7%