In a vegan riff on green goddess dressing, cashews provide a creamy base with tons of flavor from herbs and apple-cider vinegar. Drizzle it all over this bowl of quinoa and roasted vegetables to make a satisfying vegan dinner or easy packable lunch that is ready in just 30 minutes.

Carolyn Casner
Source:, August 2018




Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F.

  • Place broccoli, mushrooms and shallots in a large bowl. Add 1 tablespoon oil, 1/4 teaspoon salt and pepper; toss to coat. Transfer to a large rimmed baking sheet and roast, stirring once, until the vegetables are tender and browned, about 20 minutes total.

  • Meanwhile, combine cashews, water, parsley, vinegar, tamari (or soy sauce) and the remaining 1 tablespoon oil and 1/4 teaspoon salt in a blender. Puree, stopping and scraping down the sides as necessary, until smooth.

  • Divide cooked quinoa, cabbage and the roasted vegetables and sauce among 4 bowls.


Tip: People with celiac disease or gluten sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing ingredients.

Nutrition Facts

340 calories; protein 12.2g 24% DV; carbohydrates 35.5g 12% DV; dietary fiber 5.9g 23% DV; sugars 5.1g; fat 18.5g 28% DV; saturated fat 2.9g 15% DV; vitamin a iu 2765.6IU 55% DV; vitamin c 82mg 137% DV; folate 121mcg 30% DV; calcium 86.6mg 9% DV; iron 4.2mg 23% DV; magnesium 151.6mg 54% DV; potassium 885.9mg 25% DV; sodium 360.6mg 14% DV; thiamin 0.3mg 31% DV.

Reviews (3)

Read More Reviews
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
I loved this meal! The sauce OH THE SAUCE! I could have just drank this straight. Next time I think I'll flash fry the cabbage in a bit of olive oil as I didn't care for it raw. I love how versatile the recipe is. So many different veggies will be delicious with this. Read More
Rating: 5 stars
This is one of my favorite recipes to make for meal prep. It's so easy and simple to make. It holds well so I can make this on Sunday and eat it for lunch on Thursday and it's still delicious. Read More
Rating: 2 stars
The sauce was not tasty or statisfying at all but the main concept is pretty good. Substitute wild or sticky rice for the Quinoa and pile on some kimchi and this would be a tasty lunch. Maybe Korean BBQ for the sauce or another inspiration. Read More