The New Vegan Caesar Salad.
My vegan version of the classic salad
Servings: 4 servings
Calories: 781kcal
Ingredients
Dressing
- 1/2 cup tahini
- 1/2 cup almond milk
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoon nutritional yeast
- 1 tablespoon dijon mustard
- 1 clove garlic, minced or grated
- kosher salt and pepper
Vegan Parmesan
- 1/2 cup raw sesame seeds
- 1/4 cup nutritional yeast
- 2 tablespoons raw hemp seeds
- 1/4 teaspoon garlic powder
- kosher salt
Salad
- 1 bunch Tuscan kale, roughly torn
- 2 heads romaine lettuce, halved or chopped
- 1/2 of a cantaloupe, sliced
- 1 avocado, sliced
- 1/2 cup roasted, salted marcona almonds
- grilled or toasted bread, for serving
Instructions
Dressing
- 1. Combine all ingredients in a blender or food processor and pulse until smooth and creamy. Taste and adjust seasonings as needed. Dressing can be made up to a week in advance and stored in the fridge.
Vegan Parmesan
- 1. Heat a small skillet over medium heat and add 1/4 cup sesame seeds. Cook, stirring often until lightly toasted, about 5 minutes. Remove from the heat and stir in the remaining sesame seeds. Let cool. 2. Add the sesame seeds, nutritional yeast, hemp seeds, and a pinch of salt to a blender and pulse until ground and the mix resembles grated parmesan. This can be made ahead and stored at room temp for up to a week.
Salad
- 1. Add the kale to a large bowl and massage with olive oil, 2 tablespoons of the Dressing, and 2 tablespoons Vegan Parmesan. Toss in the cantaloupe. Divide the salad among bowls. Add the romaine lettuce. Drizzle with dressing and top with avocado and marcona almonds. Enjoy!
Nutrition
Calories: 781kcal | Carbohydrates: 40g | Protein: 24g | Fat: 60g | Saturated Fat: 7g | Sodium: 155mg | Potassium: 1743mg | Fiber: 18g | Sugar: 10g | Vitamin A: 30975IU | Vitamin C: 62.3mg | Calcium: 455mg | Iron: 9.9mg