• Haley & Majo Lovejoy

Vegan Caesar Salad

Updated: Feb 26

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!



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