Raw Vegan Caesar Salad

Raw Vegan Caesar Salad
Modified by Emilie McBride

Ingredients for Salad
1 head of Romaine + 2 c spinach + 2 c shredded purple cabbage
1 cup Cherry tomatoes, halved + 1/2 red onion thinly sliced
1 tablespoon raw dulse or kelp flakes (optional but recommended)
Pink himalayan sea salt and fresh ground pepper to taste

Ingredients for Dressing

1/2 cup cashews, soaked for 2+ hours
1/4 cup hemp seeds
1/4 cup nutritional yeast
Juice of 2 lemons, freshly squeezed
1 garlic clove, crushed
1/2 teaspoon pink Himalayan sea salt
2/3 cup filtered water

Ingredients for Raw Parmesan

1/2 cup cashew nuts, not soaked
1 teaspoon nutritional yeast
1 pinch garlic powder

Preparation

1. To make the raw parmesan cheese: grate or process nuts in a food processor. Add remaining ingredients and process.

2. To make the dressing, rinse and drain the cashews. Combine dressing ingredients and blend until smooth.

3. To make the salad, toss the salad ingredients with the dressing and sprinkle with raw parmesan.

Shelf life: Dressing keeps for up to 1 day in the fridge, and up to a month frozen in freezer.

Live Life Optimally,
Kristie