Vegan Caesar Salad
Prep Time: 15 minutesIngredients:
120g of Tempeh
4 leaves of kale
1 head of romaine lettuce
200g coconut sugar
Plenty of oil
Salt and pepper
1/2 lemon (juiced)
Ingredients for the Cashew Dressing:
2 dl cashew nuts (soaked overnight)
3 tbsp Dijon mustard
2 tbsp capers
1 clove of garlic
3 tbsp lemon juice
1 1/2 tbsp apple cider vinegar
2 tbsp agave syrup
1 tsp nutritional yeast flakes
1 dl water
Salt and pepper to taste
Ingredients for the vegan parmesan:
1 dl lightly roasted sunflower seeds
1 tbsp canola oil
1.5 tbsp nutritional yeast flakes
A pinch of fine sea salt
Soak the cashew nuts for at least for two hours or ideally overnight. Rinse and drain. Use a food processor to mix the nuts and the rest of the dressing ingredients until smooth.
Shred lettuce and kale and place them into a large bowl.
Mix the parmesan ingredients in a food processor or a blender.
Dice the bread and fry on a pan in oil until crispy. Season with salt.
Fry the tempeh in a pan until crispy. Season with salt and pepper.
Mix about half of the dressing with the lettuce. Sprinkle with tempeh, croutons, and a few tablespoons of vegan parmesan. Finish with lemon juice.