No Fish Harmed in the Making of This Vegan Caesar Salad
This dressing is a plant-based twist on a classic. The fishy flavor is reeled in by the dulse (seaweed) granules. The croutons are whole grain bread squares, toasted with a dijon mustard smear. The parmesan cheese is not real cheese, but made from nuts! This is one of my favorite salad creations…healthy, rich, and delicious!
The Vegan Caesar Salad!
SEASAR SALAD DRESSING
Raw cashews – 1 cup
Water – 1 cup
Lemon – 1, cut away from peel
White vinegar – 1 Tbsp.
Garlic – 2 cloves
Dijon mustard – 2 tsp.
Dulse granules – 1 tsp.
Sea salt – 1/4 tsp.
Black pepper – 1/8 tsp.
Blend until smooth.
MACIN’ PIGNOLI PARMESAN
Pine nuts (pignolis) – 1/2 cup
Macadamia Nuts – 1/2 cup
Nutritional yeast – 2 Tbsp.
Garlic – 1 clove
Sea Salt – 1/2 tsp.
Lightly mix in a food processor until consistent. Spread mixture on a cookie sheet. Turn the oven on the lowest temperature setting and with the oven door slightly open, dry for 15 minutes.
This dessert was inspired by my Grandma Franchini’s seemingly endless supply of Italian Ice in the summertime. This works as a light after dinner sweet or refreshing mid-day treat!
LEMON BERRY ICE
Lemons – 2, cut away from peel
Honey – 3/4 cup
Combine in a high powered blender on highest setting.
Add:
32 oz ice cubes and blend again until smooth.
Add:
Fresh blueberries – 1 cup
Blend on low, lightly mixing the berries into the ice.
Jordan Wolfe has written for ALL AT SEA since 2013.
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