halfbakedharvest4.7
The New Vegan Caesar Salad.
My vegan version of the classic salad
👥 4 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 20 min🔥 Cook: 5 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●food processor
- ●skillet
- ●bowl
📝 Preparation Steps
1
Dressing
2
1. Combine all ingredients in a blender or food processor and pulse until smooth and creamy. Taste and adjust seasonings as needed. Dressing can be made up to a week in advance and stored in the fridge.
3
Vegan Parmesan
4
1. Heat a small skillet over medium heat and add 1/4 cup sesame seeds. Cook, stirring often until lightly toasted, about ⏱️ 5 minutes. Remove from the heat and stir in the remaining sesame seeds. Let cool. 2. Add the sesame seeds, nutritional yeast, hemp seeds, and a pinch of salt to a blender and pulse until ground and the mix resembles grated parmesan. This can be made ahead and stored at room temp for up to a week.
nutritional yeast2 tablespooncup nutritional yeast1/4
5
Salad
6
1. Add the kale to a large bowl and massage with olive oil, 2 tablespoons of the Dressing, and 2 tablespoons Vegan Parmesan. Toss in the cantaloupe. Divide the salad among bowls. Add the romaine lettuce. Drizzle with dressing and top with avocado and marcona almonds. Enjoy!
avocado, sliced1
Nutrition Facts
calories
781 kcal
fat Content
60 g
serving Size
1 serving
fiber Content
18 g
sugar Content
10 g
sodium Content
155 mg
protein Content
24 g
carbohydrate Content
40 g
saturated Fat Content
7 g
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