Who doesn’t love a good Caesar salad? The creamy, rich and garlicky taste pairs so well with several different dishes. Today I’m sharing a tasty vegan version of this classic salad. This dressing includes a few special ingredients to increase the protein content of the sauce so it’s not only as flavourful as you remember, but it’s also quite healthy!
I’ve chosen to use kale instead of romaine lettuce because I enjoy the texture of kale, and love the extra nutritional punch! However, this dressing works perfectly on any number of leafy greens, so choose your favourite!
The dressing is simple to make; simply throw all the ingredients into a blender and blend until smooth. Don’t worry if you don’t have a high powdered blender, just make sure your cashews have been soaking overnight, or in boiling water for at least 15 minutes.
Toss the dressing with your kale, or other leafy greens, and top with vegan croutons! This would be great paired with my vegan lasagna recipe for a tasty Italian feast!
- ½ C soaked cashews
- 2 tbsp hemp seeds
- 3-4 cloves garlic
- 2 tbsp nutritional yeast
- ¼ tsp salt
- 1 tsp Dijon mustard
- ½ tsp vegan Worcestershire sauce
- ¾ C soy milk
- ¼ block firm tofu
- 12 C torn kale leaves
- Vegan croutons
- Soak the cashew in water overnight in the fridge, or in boiling water for 15 minutes. Drain away the water.
- Place everything except the kale and croutons into a blender and blend until smooth. You will need to scrape the edges of the blender down as you go to make sure everything gets incorporated.
- Toss the dressing on the kale and top with croutons.