Vegan Kale Caesar Salad
Author: Nikky Goncalves
Serves: 4
- Salad Base:
- ½ Head Romaine Lettuce, washed and chopped
- ½ Head Lacinato Kale, washed, de-stemmed and chopped (I used curly kale)
- Dressing:
- ½ Cup Soaked Cashews
- 6 Tablespoons Filtered Water
- 3 Tablespoons Extra Virgin Olive Oil
- ½ Lemon, juiced
- 1 Teaspoon Dijon Mustard
- 2 Teaspoons Capers, minced
- 1 Garlic Clove, minced
- 1 Teaspoon Coconut Aminos
- Salt and Pepper to taste
- Chickpea Croutons
- Raw Vegan Parmesan Cheese
- In a blender combine soaked cashews and filtered water and blend until you reach a smooth consistency.
- Next, in a medium bowl add in your capers, garlic, lemon juice, coconut aminos, mustard and pepper.
- Using a whisk slowly add in your olive oil to emulsify the lemon juice with the oil for a creamy texture.
- Slowly, add in 1⁄2 of the cashew cream (save the other half to add into a pasta sauce or soup).
- Sprinkle about 1⁄4 cup of your parmesan cheese in which will give your dressing a salty taste and cheesy texture.
- In a large salad bowl add in your chopped greens, pour your dressing over and thoroughly coat all the leaves by tossing.
- Top with chickpea croutons and sprinkle some extra vegan Parmesan cheese.
- Serve immediately or refrigerate for a couple hours.
Recipe by The Balanced Berry at https://www.thebalancedberry.com/vegan-kale-caesar-salad/
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