Vegan Caesar Salad

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

INGREDIENTS

For cashew butter

• 2 cups (300g) cashews
• 1/8 teaspoon Pink Himalayan salt (optional)

For Caesar dressing

• 1/3 cup cashew butter made with the NutraMilk
• 4 tbsp. water or more depending on desired consistency
• 2 tbsp. olive oil
• 3 tsp lemon juice
• 2 tsp capers
• 1 tsp wholegrain mustard
• ½ tsp garlic crushed
• Sea salt and black pepper to taste

For croutons*

• 2 large slices of bread slightly stale bread-rustic loaf works best
• 1 tbsp. olive oil
• 2 tsp mixed herbs

*Don´t serve with croutons if you are on a paleo, keto, whole 30 or gluten-free diet.

To serve

• 2 little gem lettuces
• 1 tbsp. nutritional yeast (optional)

INSTRUCTIONS

• Making cashew butter
  • Place cashews and salt in the NutraMilk container.
  • Press Butter cycle, set for 5-6 minutes.
  • Press Start.
  • Open the container lid.
  • If necessary, set for an additional 1-2 minutes for a creamier butter.
  • Leave ¼ cup of cashew butter and take out the rest to store for later use.

• Add water, oil, lemon juice, mustard, garlic, and capers to the NutraMilk and process until smooth and creamy. If necessary, add a little more water, sparingly, to make it a thick drizzling consistency. Season with the salt and pepper.

• For croutons: tear the bread into bite-sized pieces, then toss in a bowl with the olive oil and herbs to coat. Place on a baking sheet in the oven (350F) until golden brown and crispy (about 15-20 min).
• To serve: Arrange lettuce on plate. Top with croutons, sprinkle nutritional yeast if you´d like and drizzle with dressing. Enjoy!