When we opened Kindfood Cafe back in 2010, this salad made us famous. We definitely were put in the map for BEST EVER VEGAN CAESAR SALAD! We have had customers drive for hundreds of miles for it. Seriously! It’s all about the dressing. To this day, even without Kindfood Cafe, we keep a stock pile of this dressing on hand at all times. It stores well for up to 5 days.
Active time: 15 minutes
Total time: 15 minutes
4 tablespoons cashews
1-2 garlic cloves, minced
1 tablespoon organic stone ground mustard
2 tablespoons wheat-free tamari
1 tablespoon tahini
3 tablespoons fresh lemon juice
6 tablespoons olive oil
1 large head of romaine, torn into bite-sized pieces
GF bread croutons
Brazil Nut Parmesan, optional
- Combine cashews, garlic, mustard, tamari, tahini, lemon juice, olive oil and ¼ cup of water in a food processor or blender. Process until well blended. Add another ¼ cup of water to thin, if necessary, and blend again until smooth.
- Toss the romaine with the dressing and coat the leaves well.
- Top with gluten-free croutons and a sprinkling of Brazil Nut Parmesan, if desired.
Makes 2 servings
