Description
Indulge in a dairy-free masterpiece that captures the essence of a classic Caesar salad. This plant-based version uses a rich blend of raw cashews, nutritional yeast, and tangy capers to replicate the savory umami punch of traditional anchovies and parmesan. Served over crisp, cold romaine hearts and topped with crunchy chickpea croutons, this refreshing dish is the perfect sophisticated main course or side for your next dinner party.
Ingredients
1 cup raw cashews (soaked 4 hours)
2 large heads romaine hearts
3 tbsp freshly squeezed lemon juice
1 tbsp capers
3 tbsp nutritional yeast
1 tsp Dijon mustard
1 cup chickpea croutons
1/2 cup filtered water
Instructions
Drain and rinse the soaked cashews thoroughly.
Place cashews, lemon juice, nutritional yeast, capers, Dijon mustard, and 1/2 cup water into a high-speed blender.
Blend on high until the mixture is completely smooth and creamy.
Wash and chop romaine hearts into bite-sized strips.
Place the greens in a large serving bowl.
Drizzle the prepared dressing generously over the lettuce.
Toss well to ensure every leaf is coated, top with chickpea croutons, and serve immediately.
Notes
Ensure you soak the cashews for at least 4 hours to achieve the signature velvet texture. If you do not have a high-speed blender, soak the cashews in hot water for 30 minutes to soften them further before blending. Store leftover dressing in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 10
- Category: Summer Desserts
- Method: Blending
- Cuisine: Modern Vegan
Nutrition
- Serving Size: 1 salad bowl
- Calories: 285
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 0mg