This dairy-free and delicious Caesar from Sarah Eastin is a Rouxbe Cooking School recipe.  Try the salad and check out Sarah's blog at www.healgrowblossom. 

 

Step 1: Soak the Cashews

In a medium bowl, soak the cashews for 3 to 4 hours to soften. Strain, reserving the cashews and discard the liquid.

• 1/2 cup raw cashews

• 2 to 3 cups warm water

 

Step 2: Prepare the Dressing

To prepare the dressing, in a blender, add the cashews along with the remaining ingredients and blend until smooth. Adjust the sweetness and garlic if you wish.

 

• 1/2 cup unsweetened almond milk, or other non–dairy milk

• 2 1/2 T white wine vinegar

• 1 clove garlic, peeled

• 1 1/2 T kelp granules

• 1 T natural sweetener such as fruit paste, agave, or coconut nectar

• 1 T light soy or chickpea miso

• 2 T Dijon mustard

• 1/2 tsp. freshly ground black pepper

• 1/2 lemon, juiced, to taste

 

Serve over your favorite greens and top as desired.

Store in a sealed container in the refrigerator.

Optional last minute add-ins: chopped avocado and radicchio.

 

Notes from VEW:

If you want to make your own croutons, toss the bread cubes with the remaining ingredients and spread on a parchment lined baking sheet.  Bake in a 350 oven for 8 to 10 minutes or until browned.

 

• 5 slices good quality bread, cut into ½ x ½ inch squares

• 3 T olive oil

• 1 or 2 cloves garlic, minced or the powdered equivalent

   

Meal Tip: For a unique twist, grill the romaine lettuce heads for about 5 minutes turning halfway through. After grilling, chop off the cores but do not tear the romaine leaves. Instead, remove the leaves and arrange on individual salad plates. Sprinkle with croutons then drizzle on dressing.