Updated: Oct 22, 2018
Caesar salad is always a hit, and there are so many ways to pump up the nutritional content without sacrificing the taste that I had to share this recipe so you can try it out yourself!
1/2 cup Cashews, soaked overnight (or soaked 20-30 minutes in hot water if short on time) 1/4 cup water
1 tbsp olive oil Juice from 1/2 a lemon 1 tsp Worcestershire sauce (make sure it's vegan if you are vegan) 1 tsp dijon mustard 1 tsp minced garlic
dash of garlic and onion powder salt and pepper to taste
optional: 1/2 cup parmesan cheese (or make vegan parmesan cheese)
Salad 1 head Romaine lettuce
1 bunch of kale, removed from stems
1/2 English cucumber, chopped 1/4 red onion, diced
Crouton or topper of choice (I like to use pumpkin seeds, sunflower seeds, or roasted chickpeas if I am thinking ahead!) To make
Rinse and drain your cashews and add them to your high powered blender along with your other ingredients.
Taste and adjust if necessary, adding more salt and pepper, or water if too thick. Wash your lettuce and kale. Make sure you dry it well for your dressing to stick. Cut your onion and cucumber. Combine in bowl with your lettuce.
Add your croutons, seeds, or roasted chickpeas.
Add 1/2 your dressing, mix, and add more to your liking. Serve and enjoy immediately!