Vegan Caesar Salad
This is a delicious, creamy vegan Caesar salad that is a crowd-pleaser! Even dairy lovers will swoon over this salad. It's made with crunchy romaine and kale, a delicious creamy cashew dressing, and a nut parmesan cheese that's out of the world.
Ingredients
Dressing
- ½ cup Raw Cashews
- ¼ cup Water
- ½ Lemon freshly squeezed
- ½ Tbs Dijon Mustard
- ½ tsp Garlic Powder
- 1 Garlic Clove
- ½ tsp Salt
- ½ tsp Pepper
Parmesan Cheese
- ⅓ cup Raw Cashews
- 1 Garlic Clove
- 1 Tbs Nutritional Yeast
- 1 Tbs Extra Virgin Olive Oil
- ½ tsp Garlic Powder
- ½ tsp Salt
Greens
- 5 cups Kale I prefer lacinato), de-stemmed and chopped
- 2 heads Romaine Lettuce chopped
Instructions
- Soak cashews in a bowl of water for 1-3 hours. Drain and rinse.
- To make the dressing, add the cashews and all other dressing ingredients (except salt) into a high-speed blender, and blend on high until the dressing is smooth. You can add a little water if necessary to help with blending. Add salt to taste and adjust other seasonings, if desired. Set aside.
- To make the Parmesan cheese, add cashews and garlic into a food processor or high-speed blender and process until finely chopped. Now add in the rest of the ingredients and pulse until the mixture is combined. Salt to taste.
- Destem the kale and then finely chop the leaves. Place into a large bowl. Chop up the romaine into bite-sized pieces.
- Place into bowl along with kale. You should have roughly 5 cups chopped kale and 10 cups chopped romaine.
- Add dressing onto lettuce and toss until fully coated. Now sprinkle on the roasted chickpeas and the Parmesan cheese. Serve immediately.