CAESAR SALAD
Caesar salad dressing isn't the most plant-based friendly dressing. Anchovies and eggs are the base of the dressing. So, I thought, why not veganize it and switch up some other things while we are at it! This recipe will make the perfect family-sized salad for sharing with others or just as an entrée for one. Either way, if amazing!
Caesar salad was my go-to salad for a long time. It is savory and simple—no extra frills – just romaine lettuce, parmesan, croutons, and dressing. Since going plant-based, my salad skills have elevated, and so has my idea of Caesar salad. I used my standard salad lettuce and green base in this recipe- romaine, arugula, parsley, and spring mix. A little spice, a little nutrition, while also keeping it light.
Now onto the main event – the dressing. After experimenting with a few different plant-based versions of my favorite salad dressing, I decided to create my own. The base of this recipe is cashews. They are fatty, which helps with the dressing's smooth texture without adding tofu or vegan mayo. They also add a little extra sweetness. I balanced this out with some added black pepper.
NOTE: This post includes affiliate links. When you purchase an item using a link, we make a small commission that helps us run this site at no additional cost to you.
A FEW TIPS FOR THIS RECIPE.
Here are a few tips to help customize this recipe to your liking:
Play With Your Greens: You don't have to rely solely on the dressing and toppings for flavor. My number one salad tip is to build a flavor profile with your greens. Play with some fresh herbs and greens until you get a base that you like.
To Cashew or Not to Cashew: This recipe uses cashews, and it was great. However, If I make it again, I would try walnuts or even macadamia nuts. They are not as sweet as cashews but still provide a similar soft texture for a smooth dressing.
Spice to Taste: I love peppery salad dressing. That being said, feel free to adjust the amount of ground black pepper to your liking.
Helpful tools.
Caesar Salad
Ingredients
- 1 C. roasted and salted cashews
- 2 C. water
- 2 ½ C. almond milk
- 2 Tbsp nutritional yeast
- 1 Tbsp Dijon mustard
- 3 Tsp capers
- 6½ Tsp white wine vinegar
- 2 Tsp white miso
- ½ Tbsp ground black pepper
- 2 smoked seaweed snacks
- 2 Tsp salt
- 2 Tbsp olive oil
- 2 Tsp onion powder
- 2 Tsp garlic powder
- 1 Tsp nutritional yeast
- Dash of salt
- Dash of pepper
- 1 C. romaine lettuce – washed and chopped
- 1 C. arugula lettuce - washed
- 1 C. mixed spring green lettuce - washed
- ½ C. fresh parsley - washed
- ½ C. green onion – washed
- ½ C. cucumber – washed and chopped
- ½ C. green bell pepper – washed and chopped
Instructions
- Add cashews to a container. Soak in water overnight.
- Drain soaking water. Add cashews to a blender.
- Add almond milk, nutritional yeast, Dijon mustard, capers, white wine vinegar, white miso, ground black pepper, seaweed snacks, salt, and olive oil to blender. Blend until smooth.
- Pour into a container with a lid. Add to the refrigerator for 20 minutes.
- For the garbanzo beans – Preheat oven to 400F. In a medium bowl, toss garbanzo beans, onion powder, garlic powder, nutritional yeast, salt, and pepper until beans are coated.
- Add beans to a parchment lined baking sheet. Bake at for 20 minutes. Remove from oven and let cool slightly.
- In a large salad bowl, mix romaine lettuce, arugula lettuce, mix spring greens, parsley, green onion, cucumber, and green bell pepper.
- Add seasoned garbanzo beans and salad dressing.
