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.
There are two different camps of people when it comes to salads; those who could live off of salads and never get tired of them and those who will only eat them when forced to. My goal with this Vegan Caesar Salad was to make those people who are not hip about salads, love this recipe. When I heard my husband, Jonah, request that I make this twice in one week, I knew it was a winner!
Did you know that soaking your nuts and grains in water (preferably filtered) for several hours before you eat them helps with digestion? Nuts, grains, and legumes contain something called phytic acid. Soaking these foods in water breaks down the phytic acid, which allows your body to digest them easily. Also, nuts have high amounts of enzyme inhibitors. Soaking nuts neutralize the enzymes allowing for proper digestion.
All you need to do is put the nuts in enough water to cover them, then let them soak for 1-3 hours prior to using them. It’s that simple!
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Vegan Caesar Salad
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.
