Go Back
–+ servings
Print Recipe
No ratings yet

Vegan Caesar salad

Prep Time5 minutes
Course: Entree, Salad, Side
Cuisine: American
Servings: 8
Calories: 122kcal
Author: Lindsay Reynolds

Equipment

  • high speed blender

Ingredients

  • 1 cup water
  • 1/3 cup extra virgin olive oil
  • 1/3 cup raw cashews
  • 3 tablespoons nutritional yeast flakes
  • 2 tablespoons lemon juice
  • 1 clove garlic
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon xanthan gum
  • 1 piece 7 in. x 2 in. seaweed (Either roasted/salted or sushi nori seaweed will work. I used a 7 in. x 2 in. piece. Optional.)

Instructions

  • Place all ingredients in a high-speed blender. (I use Vitamix.) Blend on high until smooth.
  • Taste for salt. You might need more than just 1 teaspoon if you aren't using the roasted salted seaweed. If you don't like the fishy flavor of "real" Caesar salad, you can omit the seaweed.
  • Pour your dressing over a Romaine lettuce salad, top with some fresh croutons and your favorite vegan "cheese" shreds, and devour.

Notes

*This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases.

Nutrition

Calories: 122kcal | Carbohydrates: 3g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Sodium: 299mg | Potassium: 92mg | Fiber: 1g | Sugar: 1g | Vitamin C: 2mg | Calcium: 2mg | Iron: 1mg