September 18, 2018
Salads, Main Dish Salad, Side Dishes,
Nuts/Seeds, Cashew Nut, Vegetables, Lettuce , Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Entertaining, Ladies Luncheon, Picnic, Potluck, Summer, Weeknight Meals, Food Processor, Oven Bake, No Eggs, Vegetarian, Oil more
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"From one of our national supermarkets free monthly magazine, December '17."
Preheat oven to 180C.
Line a baking tray with baking paper.
Process drained cashews with miso paste, lemon juice, mustard and 1 1/2 garlic cloves until very finely chopped and with the motor running, gradually add 3/4 cup water and process for 1 to 2 minutes more or until smooth and then season to taste.
Slice baguette into 1cm thick slices and brush both sides with oil and rub with the cut side of remaining 1/2 garlic clove.
Arrange slices on a tray and scatter with cheese and bake for 8 minutes or until golden and crisp and chop into bite size pieces.
Arrange lettuce and croutons on a serving platter and cashew dressing and season with salt and pepper.
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