Raw Vegan Caesar Salad
Prep time
Cook time
Total time
Cuisine: raw food, raw vegan, gluten-free
Serves: 2-3
  • 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
  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.
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.
Recipe by Mariko Sakata | Raw Food and Plant-based Recipes at https://marikosakata.com/raw-vegan-caesar-salad/