I love cheese. Bummer it is not part of my slim down regimen. So I have been finding ways to get the flavor I love, but without all the dairy I love to consume. This recipe hit the spot. It tastes so much like the traditional Caesar salad I love, that I may just make it like this from now on! I am making a wrap out of the leftovers today.
Vegan Kale Caesar Salad
adapted from Lemon Stripes
15 ounces of your favorite kale or mixed baby greens
Juice from 1 lemon
1/4 cup raw cashews
2 TBSP olive oil
1 TBSP apple cider vinegar
1 TBSP dijon mustard
1 TBSP Worchester sauce
3 cloves garlic
*optional croutons: 1 slice of your favorite gluten-free bread, cubed and tossed with a drizzle of olive oil, salt, and pepper
Sea salt and pepper to taste
Mix cashews, lemon, oil, vinegar, Worchester sauce, garlic, salt, and pepper in a blender and blend until creamy.
For optional croutons: Broil the seasoned bread for 2 minutes in the broiler or until crunchy
In a large bowl, mix together the kale, dressing, and croutons.