Plant-Based “Hail Caeser!”
I’ve always tried my best to keep my eating clean and rid of dairy. Lately, my wife, Brenna and I have been experimenting with more plant-based meals. This is a “Caesar” Salad recipe we had recently and thought we should share! Hope you enjoy it as much as we did…
Sincerely, Dr. Anthony
Wash and chop one entire head of Organic Romaine Lettuce, set aside in a large salad bowl.
To make the dressing
In a food processor, combine:
2 cloves of garlic
1/2 cup of cashew butter (this is just ground up raw cashews that have been soaked overnight)
Juice AND Zest of 1 large lemon
2 Tablespoons of rice vinegar
1/4 cup of Olive oil
2 teaspoons sea salt
Blend well and place in the fridge to set for 30 minutes-1 hour
1/2 cup of raw cashews
1 Garlic clove
2 Tablespoons of nutritional yeast
1 teaspoon Parsley
3 teaspoons (or more) sea salt
Place in a food processor and pulse until it is sand consistency
(This can be stored in a container in a dry area)
Cover the Romaine lettuce with salad dressing, toss well. Then add sprinkles of “Parm” throughout the salad, tossing gently.
Croutons are options, we recommend making croutons from a gluten-free bread recipe.