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Raw Vegan Caesar Salad

March 28, 2017 By admin Leave a Comment

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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
 
Print
Prep time
8 hours
Cook time
10 mins
Total time
8 hours 10 mins
 
Author: Mariko Sakata
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.
3.4.3177

 

Filed Under: Breakfast, Dressings & Salads, Recipes

Previous Post: « Raw Vegan Garlic Rosemary Croutons
Next Post: Apple Peanut Butter Smoothie »

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Mariko Sakata

Hi, I'm Mariko! I am a raw food chef, instructor, and a cookbook author. Plant-based cooking is my passion. My creations are plant-based, mostly raw, and gluten free.
Hope you enjoy my recipes! Check out my About page to find out more about me.

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marikosakata

Chickpeas are still one of my favorite beans to ma Chickpeas are still one of my favorite beans to make tempeh with. I can’t wait for these to be done in a couple of days✨

色々な豆でテンペ作りを試した中でもひよこ豆テンペはお気に入りの一つ。今から出来上がりが楽しみ✨
発酵チェダーチーズを使ったヴィーガンチーズボード🌱🧀
拙著のレシピですが、オンデマンドクラスでも発酵ヴィーガンチーズの基礎のお話と共に作り方をお見せしています。ご興味のある方はプロフィールのリンクからご覧くださいませ。
Trying out pinto beans for tempeh✨ピントビーンズのテンペに挑戦✨
I took a break from tempeh making from being too b I took a break from tempeh making from being too busy, but I’m ready to dive back in🙋🏻‍♀️ I’ve missed you homemade tempeh💕

ここのところ忙しくてテンペ作りをお休みしていましたが、また再開しなくては🙋🏻‍♀️早く出来立てテンペが食べたいなぁ💕
Thank you so much @chanjeonyeok for purchasing the Thank you so much @chanjeonyeok for purchasing the Korean edition of my cookbook and trying out the Greek salad recipe! Looks absolutely beautiful💕

@chanjeonyeok さん、拙著の韓国版をご購入くださり、ギリシャサラダを試してくださり誠に有難うございます🙇🏻‍♀️ 海を渡ってヴィーガンチーズを作っていただけて大変感慨深いです✨
Thank you @sattsun_yagi for trying out one of my v Thank you @sattsun_yagi for trying out one of my vegan cheese recipes from my cookbook🙏🏼✨

@sattsun_yagi さん、
トマトとバジルのヴィーガンクリームチーズを試してくださり、誠にありがとうございます🙇🏻‍♀️✨

こちらのレシピは拙著『乳製品を使わないヴィーガンチーズ』か、発酵しないヴィーガンチーズのオンデマンドクラスでご覧いただけます😊

Repost @sattsun_yagi
・・・
・
どうもさっつんです
・
サンドライトマトとバジルのクリームチーズ
・
@marikosakata さんのレシピで
・
ドライトマトは
@alishanorganic さんので
クラッカーにつけて食べるとめっちゃ美味しかったです。
・
お父さんによるとワインに合うらしい
・
ちなみに私はいつも@marikosakata さんのレシピでヴィーガンバターを作ってます。
・
ヴィーガンバターは普通のバターの代用としてお菓子作りに使えるからめっちゃ良い👌
Ying and Yang☯️ My utmost respect to Stacey A Ying and Yang☯️ 
My utmost respect to Stacey Abrams. The word “inspirational” does not quite cut it.
Testing a couple of vegan cheeses🌱🧀 We’ll Testing a couple of vegan cheeses🌱🧀 We’ll see how they turn out🧐
Hope everyone had a lovely holiday season😊

新しいヴィーガンチーズを研究中✨さて仕上がりはどうなるかな?

ヴィーガンチーズのオンラインオンデマンドクラスにご興味のある方はプロフィールのリンクからどうぞ🙇🏻‍♀️
Getting ready to cook some gluten free 100% buckwh Getting ready to cook some gluten free 100% buckwheat soba for New Year’s Eve🍜 It’s a Japanese tradition to eat soba on New Year’s Eve for good fortune and longevity for the coming new year. Probably one of my favorite traditions, because it gives me another excuse to eat noodles🍜💕 I’ll have my bowl of soba to wish everyone good fortune and longevity🙏🏼✨
Happy New Year’s Eve! 

アメリカはまだ大晦日なので、年越しこれから年越し蕎麦を🍜少し自宅から遠い日系マーケットに行く機会がコロナで今年激減したので、大事にとっておいた十割蕎麦を年越し蕎麦に✨

日本の皆様、明けましておめでとうございます🎍2020年はコロナで未曾有の一年で、日本にも一時帰国できませんでしたが、その分オンラインクラスやオンデマンドクラスを通して皆様にお会いでき、又お陰様で増版、台湾語と韓国語版も出版され、実りも大変多い一年でした。昨年は大変お世話になりました。本年も何卒宜しくお願い申し上げます🙇🏻‍♀️
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