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Vegan Caesar Salad and Raw Parmesan

A favorite salad now with a vegan twist!  Hold the dairy, eggs and anchovies this raw caesar salad dressing will surprise you. 

Course Salad
Cuisine Vegan
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 servings

Ingredients

Salad and Dressing

  • 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

Raw No Dairy Parmesan

  • 1/2 cup raw cashew pieces
  • 1 clove garlic minced
  • 2 fat pinches sea salt
  • 1 tsp nutritional yeast

Instructions

Salad and Dressing

  1. Place romaine evenly into 2 bowls, set aside

  2. 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.  

  3. Drizzle each bowl of romaine with the dressing. 

Raw No Dairy Parmesan

  1. Add all parmesan ingredients to a dry blender and pulse until crumbled like dry parmesan.  Top salads with the mixture and serve! 

Recipe Notes

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.