Name: Cashew Crunch Edamame Bean Salad (Vegan)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Fusion
Ingredients: 100 raw unsalted cashews; ½ tbsp chilli crisp oil; 1 tbsp maple syrup or honey; A pinch of salt; 80g cashew butter; 2 tbsp rice wine vinegar; 1 lime, juiced; 2 tbsp tamari soy sauce; 1 small piece fresh ginger, peeled; 1 tbsp Pack’d Chopped Garlic (1 clove); 1-2 tbsp water, if needed; 200g white or tricolour quinoa, or 2 x 250g packs of pre-cooked quinoa; 160g Pack’d Shelled Edamame Beans; 160g Pack’d Petits Pois; 1 cucumber (or 4 baby cucumbers), thinly sliced; 4 spring onions, thinly sliced lengthways; 2 sprigs each fresh mint and coriander, chopped small; 4 tbsp Pack’d Pomegranate; 4 tbsp pickled red onions

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Here I share my favourite vegan recipes that are not only delicious, but they are vibrant, wholesome and designed to nourish you from the inside out with vegan and vegan curious followers.

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This delicious, fresh and vibrant Cashew Crunch Edamame Bean Salad is ready in 30 minutes or less and tastes amazing. It packs in so much protein and fibre, while including lots of different veggies and wholegrains.

I love a good toss-it-all-together salad and this one packs a punch of nutrition, flavour and texture. It is loaded with fibre from the veggies, quinoa and the dressing, while the beans and peas and protein. The cashews are roasted in chilli crisp oil for a lovely rich and slightly fiery flavour, and they turn so wonderfully crunchy and golden after they’ve been roasted. The rest of the punch comes from the cashew butter dressing which comes together in the blender in 2 minutes and is so addictive!

A platter of Cashew Crunch Edamame Bean Salad with spoons — Cashew Crunch Edamame Bean Salad

Why will I love this salad?

This salad is so good:

Fresh, vibrant and nourishing
Crunchy, smooth, crispy and nutty
Made with wholefood ingredients
Packs in about 13 different plant points
Tastes fresh, tangy, rich and umami
With lots of fresh herbs
High in fibre
A great source of protein (quinoa, beans and peas)
Naturally plant-based, egg-free and dairy-free
Naturally gluten-free
With nut-free options
Easy to make
Great for meal prep
Makes delicious leftovers
Keeps for 2-3 days in the fridge
Enjoy for lunchboxes
Everyone will love this salad

If you already love the sound of this salad, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

A mixing bowl of Cashew Crunch Edamame Bean Salad — Edamame Bean Salad Bowl

Roasted Cashews on a plate — Edamame Bean Salad Bowl

What ingredients do I need?

You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.

For the cashews:

Cashews: larger pieces are better. Almond, walnuts or peanuts will also work really well.
Chilli crisp oil: to make them slightly fiery and delicious.
Maple syrup or honey: to make them sticky and crunchy.
Salt: to add flavour.

Tossed together Cashew Crunch Edamame Bean Salad — Herby Edamame Bean Salad

A dish of Cashew Crunch Edamame Bean Salad — Herby Edamame Bean Salad

As for the dressing:

Cashew butter: to keep with the cashew theme – peanut butter or tahini will also work well.
Rice wine vinegar: this adds tang and is so good. You can also use apple cider vinegar.
Lime: for freshness.
Tamari soy sauce: for umami richness and a savoury tang.
Fresh ginger: for flavour.
Garlic: this is frozen from Pack’d but fresh is also great.

And to make the salad:

Tricolour quinoa: I love using the mix of colours for more diversity but you can use white quinoa, buckwheat, rice or freekeh, too.
Edamame beans: these are from Pack’d organic and simply defrost them in some boiling water for 5 minutes and then toss in the salad.
Frozen peas: these are the petits pois from Pack’d and are so tasty. Just defrost them before adding into the salad.
Cucumber: to add freshness.
Spring onions: sliced thinly.
Fresh herbs: I use fresh mint and parsley but coriander, chive or basil will also be delicious.
Pomegranate: this is also from Pack’d and is so handy to have in the freezer.
Pickled red onions: to add some fermented goodness and a pop of colour on top. I make my own using this recipe.

Bowls of Cashew Crunch Edamame Bean Salad — Cashew Crunch Edamame Bean Salad

Is this gluten-free and nut-free?

This is naturally gluten-free and to make it nut-free use tahini instead of cashew butter and swap the cashews or seeds.

A bowl of Cashew Crunch Edamame Bean Salad — Cashew Crunch Edamame Bean Salad

A platter of Cashew Crunch Edamame Bean Salad — Cashew Crunch Edamame Bean Salad

How do I make this?

This is ready to make in a few steps:

Toss the cashes with the chilli crispy and syrup: and bake for 15 minutes.
Defrost the edamame beans and peas: until thawed.
Whizz up the dressing ingredients in a blender: until creamy.
Cook the quinoa: according to packet instructions.
Chop and prepare all of the veggies: and add to a bowl.
Add the other ingredients to the bowl with most of the dressing: and toss well.
Plate up with the cashews, extra dressing, pomegranate and pickled onions: and enjoy.

How long will it last?

Keep this salad in the fridge in a sealed container for 2-3 days.

What other recipes can I try?

For more salad ideas: