Gold & Green Vegan Caesar Salad
Gold & Green Vegan Caesar Salad

Gold & Green Vegan Caesar Salad

Friday, 12th June 2020

Created by Swedish chef Agnes Gällhagen of Cashew Kitchen, this vegan take on the classic Caesar salad uses Gold & Green's Pulled Oats for plant-based protein and cashews and capers for the dressing.

We’re really excited about Gold&Green’s new Pulled Oats as they’re a protein-packed sustainable meat alternative made from Nordic oats and legumes and without additives and preservatives.
 

Prep Time: 15 minutes

Ingredients: 
 

120g of Pulled Oats® Natural
 
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
 


Method:

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 Pulled Oats on a pan until crispy. Use plenty of oil. Season with salt and pepper.
 
Mix about half of the dressing with the lettuce. Sprinkle with Pulled Oats, croutons, and a few tablespoons of vegan parmesan. Finish with lemon juice.

 
  1.  

We recommend seasoning the Pulled Oats with cumin, paprika powder, soy sauce and garlic. Recipe prepared for Gold&Green by Agnes Gällhagen from Cashew Kitchen.

Featured in this recipe


 

**This Vegan Ceasar Salad recipe was sponsored by Gold & Green

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