Crispy, hearty, and tangy salad drizzled with a to-die-for rich and creamy cashew-based dressing. This is by far the BEST vegan caesar I've ever made. The salad is super easy to make, 100% plant-based, and packed with tons of flavor.

Never heard of nutritional yeast? Time to give this cheesy wonder food a try! Nutritional yeast is a godsend for folks who are vegan or those who can't process dairy. Next to adding a wonderful cheesy, Parmesan-like flavor, it packs a wide range of health-promoting nutrients. Nutritional yeast is available in bulk in most grocery stores.

FYI: Nutritional yeast and B12

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Though many vegans think nutritional yeast is an excellent and natural source of vitamin B12, the B12 found in nutritional yeast is actually a supplement and NOT natural. Just like plants, yeast cannot produce B12, only bacteria can produce B12.

Since vegans are pretty much the only people who use nutritional yeast (because they mistakenly think it is a natural source of B12), most brands of nutritional yeast enrich their product with it. So don’t assume that all nutritional yeast contains B12.

If you are adding it to meet your daily needs make sure to check the label! The RDA for B12 is 2.4 to 4 mg. For most brands fortified with B12 you will need 3 tbsp of nutritional yeast a day to meet your daily needs.

Furthermore, nutritional yeast is an excellent source of other good-for-you plant nutrients such as iron, potassium, selenium, amino acids, and other B vitamins.

CLICK HERE for more info about nutritional yeast and how to use it!

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Veganized Caesar Salad with "Cheesy" Cashew Dressing and Homemade Garlic Croutons

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INGREDIENTS (SERVES 2)

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For the cashew "cheese" dressing

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1/2 cup unsalted raw cashew nuts, soaked
1 or 2 cloves of garlic, minced
1 tbsp apple cider vinegar (ACV)
2-3 tbsp nutritional yeast (or to taste)
1/2 tbsp vegan Worcestershire sauce (optional)
1/2 tbsp vegan mustard
1 tbsp extra-virgin olive oil
1/2 cup water
Sea salt and black pepper to taste

FYI: this recipe makes too much dressing for 2 people but if you use fewer cashews you might run into some blending issues. Store leftover in the fridge for later.

For the garlic croutons

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1 to 2 thick slices of bread, roughly chopped into cubes
1/2 tsp paprika powder
1/2 tsp garlic powder

For the salad

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1/2 cup cucumber, chopped
1/2 cup daikon radish, sliced
3 to 4 cups shredded romaine lettuce, packed
1/2 cup red onion, sliced
1/2 big avocado, cubed
1/3 cup freshly chopped parsley
1/4 cup shredded fresh mint leaves

INSTRUCTIONS

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1. Soak the cashew nuts in water for at least one hour, overnight is best. The longer you soak them, the creamier the dressing will be.
2. combine cashew dressing ingredients in a blender or food processor. Blend until creamy, cheesy texture. Taste and add more nutritional yeast for cheesy flavor if needed.
3. To fry the croutons, heat coconut oil over medium heat. When hot, stir in bread cubes and season with garlic and paprika powder. Toss to coat and cook until nicely browned and crisp. Transfer to paper towel to remove the excess oil.
4. In a large bowl, combine all salad ingredients. Toss to combine and divide over plates or bowls. Top with homemade croutons and cheesy cashew dressing.

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ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH NIKON D5600

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