Vegan Caesar Salad

prep time 15 min, passive time 2 h


  • 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.


  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.

What did you think? Leave a review.

0 reviews