Description
Each bite of this amazingly delicious and healthy vegan Caesar salad will satisfy any cravings. It's oil-free, gluten-free, soy-free, made with whole plant food ingredients, and takes only 10 minutes to whip up!
Ingredients
- 2 heads of Romaine lettuce
- 1/2 cup raw cashews
- 1/4 sheet nori seaweed (or 1 tsp of seaweed flakes)
- 1 clove garlic, chopped
- 2 Tablespoons nutritional yeast
- 2 teaspoons coconut aminos
- 1 teaspoon Dijon mustard
- 2 Tablespoon fresh lemon juice
- 1/8 teaspoon black pepper (freshly cracked is recommended)
- 1/2 cup water
- salt to taste (I used 1/4 teaspoon)
Instructions
Clean and chop the Romaine lettuce. Set aside.
To make the vegan Caesar salad dressing, start by preparing the cashews.
In a small pot, add cashews and water. Bring to a gentle simmer for 2 to 3 minutes. Turn off the heat and let sit for 5 minutes. This will help to soften the cashews for blending. Drain the cashews and add them to a mini blender.
Tear the nori seaweed into small pieces and add them to the mini blender with chopped garlic, Dijon mustard, coconut aminos, cracked black pepper, nutritional yeast, fresh lemon juice, and water. Blend until smooth and creamy.
Pour the salad dressing over the chopped Romaine and use tongs to incorporate the deliciously tangy dressing into the lettuce. Enjoy as a side or entree salad.
If meal-prepping this salad, keep the vegan Caesar dressing separate from the chopped romaine lettuce. Add the dressing when you're ready to eat it. Dressing keeps well in an airtight container in the refrigerator for 4 days.
There are several optional toppings, such as roasted chickpeas, sliced avocado, vegan parmesan cheese, and cherry tomatoes.
Notes
EQUIPMENT / SUPPLIES:
- Knife
- Cutting board
- Small pot
- Measuring cup
- Measuring spoons
- Mini-blender
- Mixing bowl
- Tongs
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sides
- Method: Stovetop
- Cuisine: American