Wednesday, July 31, 2013

vegan caesar

Caesar salad doesn't have to be eggs and anchovies! This vegan recipe is super creamy, garlicky, and simple! I've experimented with all sorts of ingredients to find the perfect vegan caesar. What I've found that makes it the creamiest, is cashews. I start by soaking the cashews for a few hours in water, this activates all sorts of enzymes, and makes them easy to blend and digest.

  • 1/2 cup  soaked cashews
  • 1/2 cup water
  • juice form 1/2 lemon
  • 1 Tbsp capers
  • 2 Tbsp nutritional yeast
  • 2 cloves garlic
  • 1 tsp salt
  • 1 tsp black pepper
Blend cashews and water and set aside in fridge for at least a 1/2 hour. The longer you let it set, the thicker it will get, but it will still taste amazing if you don't have time to wait! Add the rest of the ingredients and blend until smooth. I like mine tossed with regular green or red leaf lettuce, topped with avocado, cucumber and pumpkin seeds, yum...

original recipe

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