Vegan Caesar Salad

prep time 15 min, passive time 2 h

Ingredients

  • ½ pack Pulled Oats® Nude
  • 1 head of romaine lettuce
  • 4 leaves of kale
  • 3 pieces of bread
  • Plenty of oil
  • Salt and pepper
  • ½ lemon (juiced)
Cashew dressing
  • 2 dl cashew nuts (soaked overnight)
  • 1 clove of garlic
  • 2 tbsp capers
  • 3 tbsp lemon juice
  • 1½ tbsp apple cider vinegar
  • 3 tbsp Dijon mustard
  • 2 tbsp agave syrup
  • 1 tsp nutritional yeast flakes
  • Around 1 dl water
  • Salt and pepper
Vegan parmesan
  • 1 dl lightly roasted sunflower seeds
  • 1 tbsp canola oil
  • 1,5 tbsp nutritional yeast flakes
  • A pinch of fine sea salt

Season the Pulled Oats with cumin, paprika powder, soy sauce and garlic.

Tip: Use cashew dressing and vegan parmesan in other salads too.

Recipe: Agnes Gällhagen, Cashew Kitchen.

Instructions

  1. Soak the cashew nuts overnight or at least for two hours. Rinse and drain. Put the nuts and the rest of the dressing ingredients in a food processor and mix until smooth.
  2. Shred lettuce and kale. Put them in a large bowl.
  3. Mix the parmesan ingredients in a food processor or a blender.
  4. Dice the bread and fry on a pan in oil until crispy. Season with salt.
  5. Fry the Pulled Oats on a pan until crispy. Use plenty of oil. Season with salt and pepper.
  6. Mix about half of the dressing with the lettuce. Sprinkle with Pulled Oats, croutons, and a few tablespoons of vegan parmesan. Finish with lemon juice.

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