The Traditional Caesar Salad contains dairy in its dressing, but not this one! We made a delicious lemon juice based dressing that is out of this world and topped our leafy greens with freshly made croutons!
[recipe servings=4 time=2 Hour 10 Minutes difficulty=easy]
[recipe-ingredients]
½ Cup Cashews
4 Slices White Bread
2 Tablespoons Olive Oil
1 Teaspoon Garlic Salt
1 Lemon, Juiced
1 Tablespoon Dijon Mustard
1 Garlic Clove, Peeled
3 Tablespoons Nutritional Yeast
2-4 Tablespoons Water
½ Teaspoon Salt
2 Teaspoons Capers
6 Cups Chopped Kale
1 Medium Tomato, Sliced into Wedges
1½ Cups Croutons
Dairy-Free Parmesan Cheese
[/recipe-ingredients]
[recipe-directions]
- Place the
cashews in a bowl, cover with warm water, and let sit for at least 2 hours
or overnight. - Preheat the
oven to 400°F. - Tear the
bread into small pieces. Toss the bread with the olive oil and garlic salt
on a baking sheet. Roast until golden and crisp, about 10 minutes. Cool. - Drain the
cashews. Add the cashews to a blender, along with the lemon juice,
mustard, garlic, nutritional yeast, salt, and 2 tablespoons water. Blend
until smooth, adding more water as needed to reach your desired
consistency. - Add the
capers and pulse once to combine. - In a large
bowl, toss the kale and tomatoes with the Caesar dressing, massaging the
leaves with your hands. Let the salad sit for 5-10 minutes to soften. - Top with
croutons and vegan parmesan cheese.
[/recipe-directions]
[/recipe]
