Nutritional yeast and miso are cornerstones of the vegan cheese sauce that I make, so I knew they would do the trick in this dressing. In my quest to find the best salad dressing recipe, I searched high and low online, and the above recipe is a riff on Bon Appetit’s Spicy Cashew Dressing that I’ve adapted to better fit my tastebuds. If you’re calorie conscious, there are ways to calculate calories per serving but I’m not including that here - I tend to just use 2 spoonfuls and call it a day. But this spicy cashew dressing, because it’s made with real ingredients, delivers flavor and lasting satiety unlike dousing a salad in store bought ranch dressing. Bottled dressing is such an easy way to turn a healthy, veggie-filled salad into an absolute calorie and fat bomb.

Seriously, have you ever looked at the ingredients? Most of them are wretched. The main downside with salad, though? Gross, sugary, preservative-laden bottled dressings from the store. So I’m more than happy to eat a salad for lunch most days! Of course, in the winter I may lean more towards soups or leftovers or warm up the salad topping ingredients, but those are the exception to my salad for lunch rule. I extensively meal plan for dinner, but I don’t feel like lunch has to be different and exciting. Get a whole load of nutrients in one go - we all know we should be eating more veggies, so this is one way to ensure you get a bunch!.

So easy to prep ahead of time, which makes it easier to grab the Tupperwares, throw everything in a bowl in 5 minutes, and BAM you have lunch.

Some people may think salads for lunch are boring and basic, but I think they’re wonderful for a few reasons: Tried this recipe? Let us know how it was!

Spicy cashew dressing