I don't follow a strictly vegan diet, but lately I have been leaning that way because I find dairy-free meals are easier on my digestive system. Though I've long mastered a vegetarian Caesar salad, I wanted to find out if a vegan version was just as tasty, and it was! What I did here was to make a cashew-based dressing with some almond milk, garlic, olive oil, mustard, nutritional yeast for some cheesy flavor, and some fresh lemon juice for a bit of zesty zing. Don't forget the black pepper either. The combination of kale and romaine worked well here and you can add croutons or not — it's not required, but it fills out the salad nicely.
|Vegan Caesar Salad|
|Recipe by Lisa Turner|
Published on August 18, 2015
An all vegan version of the classic Caesar salad with a creamy and zesty cashew, Dijon and lemon dressing — no one will miss the dairy in this one!
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I'm sharing this with No Croutons Required, alternately hosted by Jacqueline and myself. Jac's hosting this month, so be sure to share a vegetarian soup or salad to be included in the roundup. I'm also sharing with Shaheen's Eat Your Greens monthly event.
Other salads to enjoy from Lisa's Kitchen:
Beetroot, Leek and Walnut Salad
Creamy Vegan Coleslaw Dressed with Avocado
Creamy Herbed Potato and Green Pea Salad
Lazy Summer Cottage Cheese & Fruit Salad