Vegan Caesar Salad
Vegan Caesar Salad
Preparation time: 15 minutes
Cooking time: 0 minutes
Servings: 4 servings
This caesar salad's creamy dressing is make with mustard, cashews and a vegan parmesan "cheese". Add grilled tempeh, tofu, croutons or roasted chickpeas to turn this into a full meal!
Ingredients
Salad
- A head of romaine lettuce
- A bunch of kale cabbage
Caesar Dressing
- 1/2 cup PRANA organic non-roasted cashews
- 1 tbsp dijon mustard
- 1 tbsp lemon juice
- 1 tbsp nutritional yeast
- 1 garlic clove
- 2 tsp capers
- Sea salt and pepper to taste
- 2 or 3 tbsp water
Vegan Parmesan
- 1/2 cup PRANA organic non-roasted cashews
- 1/4 cup PRANA organic shelled hemp seeds
- 1/4 cup PRANA organic raw pecans
- 3 tbsp of nutritional yeast
- 2 garlic cloves
- 1 teaspoon sea salt
Preparation
Salad
- Finely chop the lettuce and kale.
Caesar Dressing
- Soak the cashews overnight in a large bowl of water. Rinse and drain.
- In a high speed blender, add all the dressing ingredients and blend until smooth and creamy. Add a bit of water if necessary. Adjust seasoning to taste.
- In a large bowl, toss the lettuce, kale and salad dressing. Sprinkle with "parmesan" cheese and add the basil leaves.
Vegan Parmesan
- Peel and coarsely chop the garlic. In a food processor, mix all the ingredients together and pulse until finely chopped. Adjust seasoning to taste.
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