Raw Vegan Caesar Salad

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raw vegan caesar salad blender
Ok, I will warn you, this raw vegan caesar salad will knock your socks off! I posted the raw vegan garlic rosemary croutons recipe last week as a lead in to this recipe. I also use two other previously posted recipes for this dish, my raw vegan parmesan cheese, and raw vegan parmesan shards. It is very much worth worth having all these components. The raw vegan cheese and croutons really make this into a legit caesar salad that would satisfy any nay sayer carnivores. Every time I make it, it gets demolished instantly. A perfect crowd pleasing salad in my opinion.

To start, there are a few things that need to be done ahead of time. Make the raw vegan garlic rosemary croutons and if you own a dehydrator, raw vegan parmesan cheese shards the day before. As for the raw vegan parmesan cheese, you can just make this right before you start making the salad, as it only takes 5 minutes to make. If you are pressed for time, you can skip the croutons and the cheeses but these toppings really make this salad, so I highly recommend at least making it once with the croutons and parmesan cheese to taste the full effect of this delicious caesar.

Soak a small piece of kelp in 1/4 cup of water overnight, then take the kelp out. The kelp water is meant to give a fishy flavor to the dressing instead of using the anchovies. Soak the cashews for 2-4 hours and drain and rinse well. Now it’s time to make the caesar dressing. I’ll explain about one unusual ingredient I use in it. It’s black salt. Black salt is a salt high in sulfur, and tastes a little bit like eggs. I’m using the black salt in place of the traditionally used egg yolk. If you don’t have it, you can just use whatever salt you have. I’ll attach a link in case you’re interested. 

Add all the caesar dressing ingredients into a blender and blend until smooth. This recipe makes a little more dressing than you need. Blending a smaller quantity than this makes it harder to get the dressing smooth. Use however amount of dressing you like and store the rest in an air-tight container and store it in the refrigerator. 

raw vegan caesar salad
Once the caesar dressing is done, wash the romaine lettuce and use the salad spinner to dry the leaves. Cut the romaine lettuce into bite size pieces. 

raw vegan caesar salad
Toss the romaine lettuce with the dressing and top it with some parmesan cheese, garlic rosemary croutons, and parmesan cheese shards and it’s ready to be devoured. I can’t wait any longer, I am going in.

raw vegan caesar salad

Raw Vegan Caesar Salad
 
Prep time
Cook time
Total time
 
Author:
Cuisine: raw food, raw vegan, gluten-free
Serves: 2-3
Ingredients
  • 2 heads of romaine lettuce

Caesar dressing
  • ½ cup cashews
  • ¼ cup kelp soak water (2"x 2" size piece of kelp + ¼ cup water)
  • 1 Tablespoon lemon juice
  • 1 Tablespoon apple cider vinegar
  • 2 Tablespoons olive oil
  • 1-2 cloves of garlic (remove the sprout inside and grate)
  • ½ teaspoon mustard powder
  • 1 teaspoon nutritional yeast
  • ½ teaspoon salt
  • ⅛ teaspoon black salt (substitute salt if you don't have it)
  • ½ teaspoon black pepper

  • 2 Tablespoons raw vegan parmesan cheese, some raw vegan garlic rosemary croutons and raw vegan cheese shards for topping
Instructions
  1. Make the raw vegan garlic rosemary croutons and if you own a dehydrator, raw vegan parmesan cheese shards the day before.
  2. Soak a 2" x 2" size piece of kelp in ¼ cup of water overnight, then take the kelp out.
  3. Soak the cashews for 2-4 hours. Drain and rinse well.
  4. Make the raw vegan parmesan cheese.
  5. Add all the caesar dressing ingredients into a blender and blend until smooth.
  6. Wash the romaine lettuce and use the salad spinner to dry the leaves. Cut the romaine lettuce into bite size pieces.
  7. Toss the romaine lettuce with some of the dressing to taste. Top it with parmesan cheese, some garlic rosemary croutons and parmesan cheese shards.
Notes
If you are pressed for time, you can skip the croutons and the cheeses but these toppings really make this salad, so I highly recommend at least making it once with the croutons and parmesan cheese to taste the full effect of this delicious caesar.

This recipe makes a little more dressing than you need. Blending a smaller quantity than this makes it harder to get the dressing smooth. Use however amount of dressing you like and store the rest in an air-tight container and store it in the refregirator. Keeps for 3 days in the refrigerator.

 

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