To make cashew cheese, drain the soaked cashews (reserving water) and transfer them to a food processor. Add juice of one lemon and pulse until a thick puree forms.

Add as much water as needed to achieve a thick, smooth texture. Toss in the fresh herbs and salt and pulse to combine. Taste test the cheese and add more salt as needed. You can also make it ahead of time and refrigerate it for later.

Next, heat a grill pan over medium heat and brush with oil (I used sunflower). Arrange the slices on their sides and cook for 5 minutes then flip them to the other side to cook for another five minutes.

Arrange the mixed greens and spinach on a plate, top with grilled peaches and roasted almonds and then a dollop of cashew cheese in the center. Serve with your favorite balsamic vinaigrette (honey or agave flavored works great) and enjoy!