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Sep 12, 2020
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Vegan Farmhouse Caesar Salad

Via

Thick, creamy dressing and fresh greens are paired with buttery, crunchy croutons and smoky vegan bacon bits for a flavor-forward vegan version of this classic salad in this recipe from the Eating for the Planet Cookbook. Add a meatier protein such as blackened tempeh or store bought vegan chicken to make it even heartier. What you need:For the dressing: ½ cup raw pumpkin seeds 3 tablespoons lemon juice 2½ tablespoons Dijon mustard 1 tablespoon garlic powder 1 tablespoon tahini 1 tablespoon minced roasted garlic ½ teaspoon salt ¼ teaspoon ground black pepper ½ cup waterFor the cashew parmesan: 3 tablespoons raw cashews 1 tablespoon nutritional yeast ¼ teaspoon salt
⅛ teaspoon garlic powder For the salad: 1 (5-ounce) package baby kale salad greens ½ cup vegan bacon bits1 cup diced tomatoes 1 cup vegan croutonsWhat you do:For the dressing, into a high-powered blender, add all ingredients, and blend, scraping down sides as necessary, until smooth. Refrigerate at least 4 hours to allow flavor to develop. Dressing will keep in refrigerator for up to 5 days in a tightly covered container. 
For the cashew parmesan, in a food processor, combine all ingredients and process to fine crumbs. Store in a tightly covered container in refrigerator for up to a month. 
For the salad, in a large bowl, toss kale with bacon bits and prepared dressing. Divide salad among 4 bowls or plates and top each with tomatoes, croutons, and cashew parmesan.
Photo credit: Charlotte Dupont Photography,

Thick, creamy dressing and fresh greens are paired with buttery, crunchy croutons and smoky vegan bacon bits for a flavor-forward vegan version of this classic salad in this recipe from the Eating for the Planet Cookbook. Add a meatier protein such as blackened tempeh or store bought vegan chicken to make it even heartier. 

What you need:

For the dressing:
½ cup raw pumpkin seeds
3 tablespoons lemon juice
2½ tablespoons Dijon mustard
1 tablespoon garlic powder
1 tablespoon tahini
1 tablespoon minced roasted garlic
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup water

For the cashew parmesan:
3 tablespoons raw cashews
1 tablespoon nutritional yeast
¼ teaspoon salt

⅛ teaspoon garlic powder

For the salad:
1 (5-ounce) package baby kale salad greens
½ cup vegan bacon bits
1 cup diced tomatoes
1 cup vegan croutons

What you do:

  1. For the dressing, into a high-powered blender, add all ingredients, and blend, scraping down sides as necessary, until smooth. Refrigerate at least 4 hours to allow flavor to develop. Dressing will keep in refrigerator for up to 5 days in a tightly covered container. 
  2. For the cashew parmesan, in a food processor, combine all ingredients and process to fine crumbs. Store in a tightly covered container in refrigerator for up to a month. 
  3. For the salad, in a large bowl, toss kale with bacon bits and prepared dressing. Divide salad among 4 bowls or plates and top each with tomatoes, croutons, and cashew parmesan.

Photo credit: Charlotte Dupont Photography

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