Makes approximately 6 small bowls of salad.
Ingredients
Dressing
❏ ½ cup raw cashews (soaked overnight)
❏ ¼ cup water
❏ 2 tbsp olive oil
❏ 1 tbsp lemon juice
❏ ½ tbsp dijon mustard
❏ ½ tsp garlic powder
❏ 1 small clove of garlic, finely chopped
❏ ½ tsp salt
❏ ½ tsp pepper
Vegan Parmesan
❏ 1/3 cup raw cashews (soaked overnight)
❏ 2 tbsp hemp seeds
❏ 1 small clove of garlic, finely chopped
❏ 1 tbsp nutritional yeast
❏ 1 tbsp olive oil
❏ ½ tsp garlic powder
❏ salt, to taste
Lettuce
❏ 3 bunches of lacinato kale, de-stemmed
Croutons
❏ 1 loaf of fresh french bread, left out to harden overnight
❏ ½ tsp garlic powder + more to taste
❏ ½ tsp onion powder + more to taste
❏ 1 tsp avocado or olive oil
❏ salt, to taste
Instructions
Dressing
1. Soak the cashews overnight, or soak for at least four hours. Then drain.
2. Place all ingredients in a food processor and blend together.
Vegan Parmesan
1. Soak the cashews overnight, or soak for at least four hours. Then drain.
2. Place all ingredients in a food processor and blend together.
Lettuce
1. De-stem the kale and finely chop the leaves.
Croutons
1. Pre-heat the oven to 350° F.
2. Chop the hardened bread into small squares.
3. Place into a bowl and add garlic powder, onion powder, salt, and oil.
4. Mix well.
5. Place on a baking sheet and cook for approximately 5 minutes. Cook longer for crunchier croutons.
6. Let cool before adding to salad.
Combining
1. Place all ingredients into one large bowl and mix together.
2. Enjoy!
