Vegan Kale Caesar Salad
 
Prep time
Total time
 
Author:
Serves: 4
Ingredients
  • 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
Instructions
  1. In a blender combine soaked cashews and filtered water and blend until you reach a smooth consistency.
  2. Next, in a medium bowl add in your capers, garlic, lemon juice, coconut aminos, mustard and pepper.
  3. Using a whisk slowly add in your olive oil to emulsify the lemon juice with the oil for a creamy texture.
  4. Slowly, add in 1⁄2 of the cashew cream (save the other half to add into a pasta sauce or soup).
  5. Sprinkle about 1⁄4 cup of your parmesan cheese in which will give your dressing a salty taste and cheesy texture.
  6. In a large salad bowl add in your chopped greens, pour your dressing over and thoroughly coat all the leaves by tossing.
  7. Top with chickpea croutons and sprinkle some extra vegan Parmesan cheese.
  8. Serve immediately or refrigerate for a couple hours.
Recipe by The Balanced Berry at https://www.thebalancedberry.com/vegan-kale-caesar-salad/