The English Post

Vegan cheese and apple salad

Written by Veronica Lavenia

Vegan cheese and apple salad is a delicious idea for a light, healthy snack or brunch.

Red apples give a crunchy touch, essential in any salad. The vegan cheese I choose is made with Lupine flour. Lupine is a Mediterranean bean. The lupin flour is a rich plant source of protein. It contains minerals such as iron and potassium. Like other legumes it contains B vitamins, with particular reference to vitamin B1. It also appears that lupins would be able to reduce cholesterol and prevent diseases such as hypertension and diabetes.

Vinegar and apple juice, seasonal apples and hazelnuts are other key ingredients of this delicious vegan cheese and apple salad, ideal for brunch too.

Vegan cheese and apple salad: Ingredients

Serves 4

2 tbsp apple vinegar

2 tbsp clear apple juice

1 tsp mustard

1 tbsp raw honey

2 tbsp extra virgin olive oil

Pinch of sea salt

300 g (11 oz) vegan cheese

2 red apples

3 tbsp almonds, chopped

Vegan cheese and apple salad: Method

  1. In a bowl, emulsify the apple vinegar, apple juice, mustard, honey, olive oil and salt.
  2. Wash and cut the apples according to the desired shape.
  3. In a plate, place the cheese and apples, sprinkle with lemon juice.
  4. Season with the vinaigrette and decorate with chopped almonds.

PH. Veronica Lavenia

Don’t miss:

Vegan pumpkin soup

Vegan chocolate pear cake

About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.