Vegan Caesar Salad

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

INGREDIENTS

For cashew butter

  • 2 cups (300g) cashews
  • 1/8 teaspoon Pink Himalayan salt (optional) 

For Caesar dressing

  • 1/3 cup cashew butter made with the NutraMilk
  • 4 tbsp. water or more depending on desired consistency
  • 2 tbsp. olive oil
  • 3 tsp lemon juice
  • 2 tsp capers
  • 1 tsp wholegrain mustard
  • ½ tsp garlic crushed
  • Sea salt and black pepper to taste

For croutons*

  • 2 large slices of bread slightly stale bread-rustic loaf works best
  • 1 tbsp. olive oil
  • 2 tsp mixed herbs

*Don´t serve with croutons if you are on a paleo, keto, whole 30 or gluten-free diet.

To serve

  • 2 little gem lettuces
  • 1 tbsp. nutritional yeast (optional) 

INSTRUCTIONS

  • Making cashew butter
    • Place cashews and salt in the NutraMilk container.
    • Press Butter cycle, set for 5-6 minutes.
    • Press Start.
    • Open the container lid.
    • If necessary, set for an additional 1-2 minutes for a creamier butter.
    • Leave ¼ cup of cashew butter and take out the rest to store for later use.

  • Add water, oil, lemon juice, mustard, garlic, and capers to the NutraMilk and process until smooth and creamy. If necessary, add a little more water, sparingly, to make it a thick drizzling consistency. Season with the salt and pepper.

  • For croutons: tear the bread into bite-sized pieces, then toss in a bowl with the olive oil and herbs to coat. Place on a baking sheet in the oven (350F) until golden brown and crispy (about 15-20 min).
  • To serve: Arrange lettuce on plate. Top with croutons, sprinkle nutritional yeast if you´d like and drizzle with dressing. Enjoy!