This rich and creamy salad is simple and satisfying!  Plan ahead and soak your cashews overnight before getting started.  Once you have the base of the salad made, let your creative juices flow. Top with wonderful ingredients from your refrigerator; roasted vegetables,  leftover chicken, berries or apples, a sprinkling of nuts or seeds. Don’t forget to enjoy the art of cooking, and the joy of eating, in the process.

Vegan Caesar Salad

Yield: 4 side dishes or 2 entrees

INGREDIENTS:

1 Large Head of Romain Lettuce

½ Cup Raw Cashews, soaked overnight 

¼ Cup Water

2 TBSP Olive Oil

1 TBSP Lemon Juice

1 tsp Dijon Mustard

1 tsp Capers

½ tsp Salt & Pepper Blend*

Any Toppings of Your Liking

DIRECTIONS:

  1. Place cashews into a mason jar and fill with filtered water until nuts are fully submerged. Place lid on top and leave in refrigerator to soak overnight.
  2. Drain cashews and rinse with cold water. Place into a food processor or high powered blender.  Add olive oil, lemon juice, mustard, capers, salt and pepper. Blend until incorporated and smooth, scraping down sides as needed. Add the water in a slow steady stream to thin. 
  3. Rinse head of lettuce (feel free to substitute any greens you have available, kale is a delicious alternative). Remove bottom core then slice the head of lettuce down the vertical axis. Slice each half vertically again, to have 4 quarters. Group quarters together and cut perpendicular to create bite-size pieces.  Spin in salad spinner to wash thoroughly.
  4. Place washed lettuce into a large bowl. Scoop out about 4 tablespoons of dressing and toss with tongs to coat leaves. Add more dressing if desired. 
  5. Place dressed lettuce into a serving bowl. Top with your favorite toppings.  Extra dressing can be stored in your refrigerator for up to a week.

* Premix ¾ quantity salt to ¼ quantity ground pepper and keep the blend handy for cooking