I was just craving Caesar Salad this week…I just had to have it! Caesar dressings are certainly not vegan because they contain dairy, eggs and anchovies…can’t touch that right now! So, I was able to come up with this nutrient-rich version that is just divine! I added beans in the dressing which is honestly my new favorite thing to do with most dressings, sauces, and almost all the experimenting I am doing in the kitchen right now includes beans. Why, you ask…well, don’t you know? Okay, I’ll tell you. =) Beans are allowed to be eaten in unlimited quantities if you are Eating for Optimum Health and want to be Plant Strong! Just buy the books, follow those links on the side over there, this information will change your life…it has changed mine. The benefits of eating beans are so numerous I can’t even list them all here. Beans are rich in fiber, protein and fill you up so you feel satisfied way longer. I always have more energy when I eat beans and I find when I blend them, I digest them easier, you know what I’m saying? You can even serve this to your non-vegan friends at a dinner party and they won’t complain…I promise. The blended cashew pieces look like parmesan in there too and add a nice nutty flavor to the dressing. I love it and you will too! Okay, so give it a try.
Divine Vegan Caesar Salad
White Bean and Cashew Caesar Salad Dressing
Yields: 1 cup (maybe a little more)
¼ cup raw cashews, soaked in cold water for 6 hours
½ cup white northern beans, drained and rinsed
1-2 garlic cloves, peeled and minced
½ tsp horseradish sauce
½ tsp dijon mustard
3 tbsp fresh squeezed lemon juice
4 tbsp Dr. Fuhrman’s Riesling Raisin Vinegar, Apple Cider Vinegar or Vinegar of your choice
1 tsp Bragg’s Liquid Aminos
1/2 cup unsweetened almond milk
1 tbsp flaxseed meal
½ tsp onion powder
1-2 tbsp fresh minced parsley
2 tbsp nutritional yeast
Freshly ground pepper, to taste
Salad is the main dish =)
1 head of romaine lettuce leaves washed and torn
½ cup or more cherry tomatoes, halved
1 cup diced pear
2 sliced of whole wheat or gluten-free bread, cut into 1 inch cubes
Preheat oven to 375 degrees F.
Make breadcrumbs: Cube two sliced of bread and toss with a teaspoon of no-salt seasoning like Dr. Fuhrman’s Vegizest. Place on non-stick baking tray and bake 10-12 minutes or until well toasted. Set aside.
Make the dressing: Put all ingredients in Mini-prep, Cuisinart or blender (whatever you have) and process for 30 seconds or until combined. Stir in black pepper to taste, set aside. Dressing can be refrigerated for up to 5 days.
Assemble the salad: Put the prepared romaine in a large bowl. Add cherry tomatoes, pear and croutons. Add enough dressing to coat the salad. Toss and serve immediately.