I borrowed the foundation for this creation from "Oh She Glows" but I tweaked it to my fancy. Alex loves a good Caesar salad so I've been meaning to find a way to enjoy the dish together, since he still eats some sea food, and I'm vegan. In June, Hex Haus got a new batch of housemates and one of them happens to own a Vita Mix (SCORE!) so I've been dabbling in some saucy adventures recently.
After biking over to the south Berkeley farmer's market and Berkeley Bowl for some cashews, lemons, and crutons, I busted out the Vita Mix and began this creation.
ALWAYS, always soak your nuts!
Even though it is best to soak nuts overnight for for at least 8 hours, I was really craving some cashew caesar, so all I had time to do was soaked some cashews and almonds while I prepared the rest of the ingredients: **do what you can, when you can, with what you've got** that's my motto
-Pink Salt
-Fresh ground pepper
1/4 cup-Vegan parmeasan
1/4 cup- raw sunflower seeds
1 cup- soaked cashews
1 cup- water
1 handful- soaked almonds
3-5 cloves of garlic (sprouted)
3 handfuls of soaked seaweed (dehydrated but soaking rehydrates it) for the "anchovie" flavor
Hella fresh greens- lettuce, collard greens, arugula, kale, etc
croutons -if desired
4-5 TBSPs- Avocado oil
I basically blended all the ingredients together while I cut up the greens and added water and oil as necessary for consistency. Then, I poured the delicisious dressing all over the greens and tossed in a few croutons and another pinch of seaweed. Lastly, I topped the salad with a twist or two of fresh ground pepper, and squeezed a lemon wedge over the bowl proceeded to eat, eat, eat until I was licking my bowl clean. YUM!
My non-vegan boyfriend approved the caesar flavor and all my housemates agreed. Delicious!
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