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Vegan Caeser Salad with Brazil Nut Parmesan

Dreux Ellis, Cafe Gratitude
Print Recipe
Course Salsas, Salads & Slaws
Servings 10 Servings

Ingredients
  

  • 1 head romaine lettuce large, leaves washed, dried and torn into pieces
  • 2 cups cashews soaked 4 to 5 hours and drained
  • 1 cup filtered water
  • 1 tablespoon garlic peeled and chopped
  • 0.333333 cup lemon juice
  • 2 tablespoons pumpkin seeds ground
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • capers optional, to taste
  • 2 Haas avocados optional, peeled and cut into 1/2" chunks
  • Brazil Nut Parmesan
  • 2 cups Brazil nuts
  • 2 cloves garlic minced
  • 1 teaspoon salt

Instructions
 

  • Put the romaine lettuce in a salad bowl and set aside. Put the cashews, filtered water, chopped garlic, lemon juice, pumpkin seeds, salt and pepper in a blender and blend until creamy. Stir in capers to taste, if using, and blend again. Pour the dressing over the lettuce and mix. Add additional capers and the avocado pieces if using.For the Brazil Nut Parmesan:Place the Brazil nuts, 2 cloves minced garlic and salt in a food processor and pulse until fluffy. Do not over-process into a paste or leave big chunks by under-processing. Serve the dressed Caeser salad garnished with the Brazil Nut Parmesan.  (Recipe #857)