Vegan Caesar Salad and Raw Parmesan
The Caesar Salad an all time favorite of mine. Normally it comes with a heavy side of guilt after I have indulged in eating a giant bowl, somehow all the raw romaine does not out weight all the yummy dressing gobs of parmesan cheese! Well, you just know I had to do something about that! So I created this guilt free version full of things your body loves and #cancerhatesit!
A favorite salad now with a vegan twist! Hold the dairy, eggs and anchovies this raw caesar salad dressing will surprise you.
- 1 Head Organic Romaine Lettuce, washed dried and chopped
- 6 tbsp pine nuts, macadamia nuts or a combination of the two
- 2 large cloves of garlic, minced
- 2 tbsp Dijon mustard
- 2 tbsp lemon juice
- 1 tbsp Worcestershire sauce
- 1/2 cup water
- 1 tbsp olive oil
- 1/2 tsp maple syrup (optional)
- pinch black pepper
- 1/2 cup raw cashew pieces
- 1 clove garlic minced
- 2 fat pinches sea salt
- 1 tsp nutritional yeast
Place romaine evenly into 2 bowls, set aside
Add all caesar dressing ingredients into a blender and blend until smooth. I like to refrigerate the dressing for about 1 half hour before serving but that is optional.
Drizzle each bowl of romaine with the dressing.
Add all parmesan ingredients to a dry blender and pulse until crumbled like dry parmesan. Top salads with the mixture and serve!
I love making homemade garlic and rosemary croutons to top the salad off. That is what is in the photo you see in the recipe.