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Creamy Ceaser Salad


 

Vegan

No Sugar

No Dairy

 

This healthy twist on the traditional Ceasar Salad will, without a doubt,

please anyone and everyone at your table! It's super creamy, rich and delicious. Who said salads have to be boring?! This is a great dish to boost your nutrient intake while enjoying creamy and cheesy flavors.

You will need:

  • 1 head of romaine lettuce

  1. Wash the salad well and slice into bite-sized pieces.

  2. Toss the salad in the Caesar dressing. (Add as much as you like your salad to be covered in and place the rest of the dressing in serving cups to add later.)

For the dressing:

  • 1 tsp capers

  • 1 tsp mustard

  • 1 clove of garlic

  • 1/4 cup cashews soaked

  • 1/4 cup cashew milk

  • 1 tsp dulse flakes (optional)

  • 1 tsp dill

  • 1 tsp oregano

  • 2 tbsp lemon juice

  • Pinch of sea salt and pepper

  • 2 tbsp nutritional yeast

  1. Place all ingredients in a blender and blend until smooth and creamy. This should take about 2-3 minutes. Add more cashew milk if your blender is having a hard time blending the cashews into a smooth consistency.

For the croutons:

  • 4 slices whole wheat bread or toast

  • 2 tbsp olive oil

  • ½ tsp garlic

  • ½ tsp dried herbs

  1. Slice the toast or bread into cubes and place in a bowl.

  2. Drizzle with the olive oil, garlic, and herbs.

  3. Toss gently and then place them on a baking tray and bake at 180 ° for 10 minutes or until the croutons are crispy and gold. I flipped them over after 5 minutes and then baked them for another 5 minutes.

For the ''mushroom bacon'':

  • 5-7 button mushrooms

  • 2 tbsp tamari

  • 3-4 drops of liquid smoke

  • Pinch of garlic powder

  • 1 tsp dulse flakes chopped finely.

  1. Clean mushrooms and slice thinly.

  2. Place into a bowl and add tamari and a pinch of garlic powder.

  3. Then add a few drops of liquid smoke and stir well until all mushrooms are marinating in the sauce. Let them marinate for 10-15 min.

  4. Line a baking tray with parchment paper.

  5. Now place them on a baking tray and bake at 180 ° for 20-25 min or until the mushrooms have absorbed all the liquid and a little crunchy.

For the parmesan:

  • ¼ cup cashews (dry, raw cashews)

  • Nutritional yeast

  • Pinch garlic powder

  • ¼ tsp sea salt

  • 1 tsp lemon juice

  1. Blend all ingredients in a food processor or blender until you have a grainy texture. Do not over blend as the cashews will turn into butter. Just blend enough to achieve a grainy yet still crunchy texture.

  2. Place into a small bowl until serving.

Assemble all the components in 4 beautiful salad bowls. Starting with the salad, then add the mushrooms, parmesan and lastly the croutons.

Makes 4 servings+ extra dressing.

#Food

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Hi there! I'm Kimberley Krieger, holistic health coach, and passionate chef.

Don't forget to tag

me on social media @kimberleykrieger when making one of my dishes. I love seeing your versions! Hope you enjoy recreating this delicious recipe. 

 

Lots of love, 

 

Kimberley

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