It's hard to beat a Caesar salad and this one combines a rich and creamy cashew-based dressing with a topping of our Italian parmesan Style cheese.
Creamy Caesar Salad
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Creamy Caesar Salad
Rated 5.0 stars by 1 users
Author:
Ellie
Servings
4
Prep Time
20 minutes
Cook Time
0 minutes
If you like a kale caesar salad you can swap out the lettuce for kale, or even use steamed and cooled broccoli for a change!
Ingredients
For the dressing:
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80g cashews, soaked in boiling water for 30 mins and drained
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3 tbsp lemon juice
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5 tbsp nutritional yeast
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1 tbsp cider vinegar
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1 tbsp capers
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1 clove garlic
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140ml water
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½ tsp fine salt, or 1 tsp flaky salt
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½ tsp freshly ground black pepper
For the salad
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2 heads babygem/cos lettuce, or other crunchy lettuce
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1 packet croutons (or use homemade)
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4 tbsp Italian Style Cheese
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1 Packet vegan chicken, cooked according to packet (optional)
Directions
Add all the dressing ingredients to a high speed blender and blend until completely smooth. Place in the fridge until needed, preferably for at least an hour to thicken, but not essential if you’re hungry and in a hurry!
If adding vegan chicken cook according to packet instructions.
Wash, dry and chop the lettuce and add to a large bowl.
Pour the dressing over the lettuce, you may not need all of it, depending on how much you like on your salad. Personally I like a generous coating. Mix well until all the lettuce is covered.
Sprinkle over the croutons, chicken and the Italian Style cheese. Serve within 20 minutes so that the lettuce doesn’t become soggy.
Any leftover dressing can be kept in the fridge for up to 4 days.