I always loved the taste of a really good authentic Caesar salad. I remember going to the local restaurant in the town I grew up in with my family and always ordering a Caesar salad and garlic bread. The rich flavours of both were the perfect combination in my eyes. After 5 years of being vegan (and 5 years since I have touched a Caesar salad) I have tried many attempts at the Caesar in veggie restaurants, and while they were all delicious, I have never seen a vegan Caesar dressing in true form.
So I made my own. The obvious choice for the base of this dressing was cashews. Those little suckers can be formed into any sauce, cream or dessert your heart desires. I used kale as the base of the salad because lettuce and romaine just don’t make me feel full, no matter how hard I try. I skipped on croutons, but you can add those if you wish.
When I finally nailed this recipe, James had his first bite. Then, he inhaled the entire things and asked for seconds. Winner, winner veggie dinner over here! He has been requesting this for his lunches daily ever since! I hope you guys like it as much as he does!
- Kale, torn into bite size pieces
- 1-2 Tbsp lemon juice or olive oil
- vegan Caesar dressing
- coconut bacon
- vegan parmesan
- lemon wedge
- hemp seeds
- cracked black pepper (optional)
- In a large bowl, add kale and a couple tablespoons of lemon juice or oil and massage for about 2 minutes. This helps the kale to breakdown and makes it easily digestible.
- Add a few tablespoons of the Caesar dressing to the kale, mix until all the kale is coated, adding more dressing to taste.
- Place in portioned bowls, sprinkle with parmesan and top with coconut bacon and a sprinkle of hemp seeds.
- Serve with a wedge of lemon.
Sarah says:
Looks great what Parmesan do you use I’ve tried one in Australia it was horrible now I use nutritional yeast. We unfortunately don’t have the variety of things you have in the US but it’s getting better. Cheers Sarah