This Raw Caesar Salad with a creamy cashew dressing will definitely hit the spot for lunch. Made with fresh, crunchy romaine (cos) lettuce and succulent baby tomatoes, you can’t go wrong.
This Raw Caesar Salad with a creamy cashew dressing will definitely hit the spot for lunch. I’ve also included an optional raw crouton recipe, which adds more texture, making this a satisfying dinner recipe too!
Made with fresh, crunchy romaine (cos) lettuce and succulent baby tomatoes, you can’t go wrong. You could also get totally crazy and make this raw pine nut parmesan too.
How to Make Raw Vegan Caesar Salad
Here’s an overview of how to make this Raw Caesar Salad. The full printable recipe is below too.
- First I would make your raw Caesar dressing. This is easily done by blending all of the dressing ingredients. I would suggest leaving the nori or whatever seaweed sprinkles you bought until the dressing is smooth and creamy, then adding it to the blender, so you get little flecks of colour from them.
- Put that to one side and get your salad ready. We’re just using a very simple torn romaine, tomato and avocado salad. Mix the salad in a bowl with the dressing.
How to Make Raw Croutons
If you have a dehydrator that you’d love to use, making these croutons to go with the salad is a fantastic addition.
First you’re going to get all of ingredients together in the food processor and grind them down to a wet dough.
- Next you’re going to empty the contents of the food processor on to a nonstick sheet, spread it out evenly and then score into squares.
- You’ll then dehydrate for around 4 hours; enough to have it dry on top and then flip it and remove the nonstick sheet, so it can be dehydrated on a mesh sheet for another 12 hours, or until it’s completely dry.
Raw Caesar Salad
Nutrition (For one serving)
- 1/2 cup cashews (preferably soaked for 20 minutes)
- 1/4 cup pumpkin seeds (soaked 4 to 8 hours)
- 2 tbsp lemon juice
- 1/4 cup water
- 1 clove garlic
- 1 tbsp nutritional yeast
- 1/2 tsp tamari
- 1/2 tsp apple cider vinegar
- 2 tbsp olive oil
- Pinch white pepper
- 1/4 tsp salt
- 2 nori sheets (or 2 teaspoons dulse/nori flakes)
- 2 romaine lettuce (torn)
- 1 avocado (diced)
- 3.5 ozs cherry tomatoes (halved)
- 200 g courgette, peeled
- 2 cups almonds (soaked 4 to 8 hours)
- 2 tbsp olive oil
- 1 cup ground flax seed
- 2 tbsp nutritional yeast
- 2 tbsp fresh rosemary (finely chopped)
- 2 cloves garlic
- 1 cup water
- 1 tsp salt
- 2 tbsp lemon juice
- With your soaked, drained and rinsed cashews ready to go, pop them in your blender and add the remaining dressing ingredients, but not the nori/seaweed yet.
- Give this a good blend until it’s smooth.
- Tear up your nori and/or dulse if you’re using it and ‘pulse’ it in until it’s all broken down, but so you can see flecks of it within the dressing.
- Also, if you have any preserved lemon available, a little bit of the brine and pulp from them, as an addition to this recipe, is really great. Don’t worry if you haven’t got preserved lemons though, the recipe as it is will be awesome.
- Tear up your romaine lettuce into a bowl, throw in diced avocado and the tomatoes. Add some dressing. Toss this until all the leaves are covered and serve immediately.
For the Croutons
- This is really simple if you have a food processor. All you’ll need to do is grind all the ingredients in a food processor until it forms a dough.
- If it doesn’t stick together and only breaks down into crumbs, it’s just because your soaked almonds didn’t take up a lot of water, so add a few tablespoons of water and grind again. Repeat this until you get to a point where you have a dough that will spread easily onto a non-stick dehydrator tray.
- Spread this mixture evenly into a square on the sheet. You’re going to dehydrate this as it is, for 4 hours at 115 degrees F, until you can invert the whole thing on to another dehydrator tray without the non-stick sheet. In this process you’ll also want to take a sharp knife and score the large square into lots of smaller squares, which will be the size of the final croutons. I like about 3cm squares - about an inch - and pop back into the dehydrator for a further 12 hours or so.
- As these are completely dried out when done, they don’t need to be refrigerated, they can just be kept out at room temperature, but in an airtight container.
For more raw food recipes like this, visit our Raw Vegan Recipes index page.