Creamy, tangy, and oh so garlicky, this Caesar salad recipe is a winner. Dinner guests that tend to be “picky eaters”, will never know it’s gluten-free and vegan. Unless, of course, you tell them which I personally tend to reveal long after the plates are licked clean. 😉
This recipe comes from Kris Carr’s book, Crazy, Sexy Diet. If you don’t mind a little sass, this book is an excellent and quick read. Kris explains in an easy-to-understand way how to take total control of your own health.
VEGAN CAESAR SALAD AND DRESSING (from Crazy, Sexy Diet by Kris Carr)
- 1 cup * Vegenaise
- 1 1/2 teaspoons gluten-free Dijon mustard
- 1 clove garlic (or more!)
- 1 tablespoon water
- 1 1/2 teaspoons lemon juice
- 1 tablespoon olive oil
- 1 1/2 teaspoons nutritional yeast
- salt and pepper to taste
Put all ingredients in a food processor and process until well blended. Pour desired amount over chopped romaine leaves, slivered or chopped red onion, and gluten-free croutons, if desired. Using tongs, toss the salad to evenly coat the romaine leaves. Sprinkle top with a vegan Parmesan cheese (see below for a quick and easy recipe).
Store extra dressing in a jar in the fridge and use it later as a spread on sandwiches, steamed vegetables (it’s so yummy on steamed asparagus!), or as a dip for your raw veggies.
Here is a simple recipe for a Parmesan cheese that we absolutely love on our Caesar salad or pasta dishes.
VEGAN PARMESAN CHEESE
- handful of raw cashews
- 2 cloves of garlic
- sea salt to taste
- some fresh parsley (optional)
Place all ingredients in a food processor. Pulse until you have coarse crumbs. Store unused Parmesan in a glass jar in the fridge for future use.
If you are transitioning to a plant-based diet, I highly recommend this Caesar salad. It satisfies any cravings you may have for cheese or other dairy foods.
* Not familiar with Vegenaise? You may want to read here for its comparison with a jar of mayo.