Vegan cashew caesar salad
Indulge in the creaminess of cashew caesar salad. This vegan twist on a classic dish is bursting with flavor and nutrients. Perfect for a healthy meal.
Ingredients:
- 1/2 cup cashew cream
- 1 lemon, zested
- 2 lemons, juiced
- 2 cloves garlic
- 1 teaspoon mustard
- 2 tablespoons olive oil
- 3 tablespoons nutritional yeast, divided
- 1/8 teaspoon soy sauce
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 5 cups kale, stems removed and torn into bite-sized peices
- 1/2 cup salted and toasted sunflower seeds
- 1 pinch smoked paprika
- 1 avocado, diced
Instructions:
- Using a food processor, mix together the cashew cream, lemon juice and zest, garlic, mustard, olive oil, 1 tablespoon of nutritional yeast, soy sauce, and salt and pepper. Blend until the mixture is smooth. Taste the mixture and adjust the seasoning as needed.
- Place the kale into a large bowl, add a pinch of salt and a squeeze of lemon juice. Gently massage the kale until it starts to soften. Add the dressing to the kale, and mix everything together well.
- Lastly, combine the remaining 2 tablespoons of nutritional yeast, smoked paprika, and sunflower seeds. Grind them together until you achieve a crumbly texture. Set this mixture aside.
- To put the salad together, stir in the avocado and sprinkle the sunflower crumble on top.
Summary:
- Calories: 1609 kcal
- Fat: 127 g
- Protein: 49 g
- Carbs: 104 g
- Potassium: 2187 mg
- Magnesium: 418 mg