Avocado Cashew Caesar Salad
A healthy twist on the classic, this creamy, garlicky dressing made with ripe avocado is a perfect vegan and oil-free option. Topped with crisp romaine, crunchy croutons, roasted salted cashews, and optional vegan parmesan, it just might be the BEST Caesar salad you’ve ever tasted! Plus, the dressing makes enough for two large salads, so you can enjoy the leftovers as a dip or a sandwich spread.
Servings: 4
Ingredients
For the Dressing (makes enough for 2 salads):
- 1 ripe avocado
- ½ cup raw cashews softened if needed (see step 1)
- ½ cup water plus more if needed
- ¼ cup nutritional yeast
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 clove garlic
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Caesar Salad:
- 1 large head romaine lettuce (or two romaine hearts), washed and chopped
- 1 cup homemade or store-bought vegan croutons (see recipe notes for homemade croutons)
- 1 ripe avocado sliced
- ½ cup roasted salted cashews (see recipe notes for homemade roasted cashews)
- ¼ cup vegan parmesan cheese store-bought or homemade (optional)
Instructions
- Soften the Cashews (Optional): Softening the cashews helps them blend smoothly. If you have a high-powered blender, you can skip this step. Otherwise, add the cashews to a small pot, cover with water, and boil for about 10 minutes until very tender. Drain and rinse well before using. Alternatively, you can soak the cashews in cool water overnight.
- Prepare the Dressing: In a blender, combine the avocado, raw cashews, water, nutritional yeast, lemon juice, Dijon mustard, garlic, salt, and pepper. Blend until smooth. If the dressing is too thick, add more water, one tablespoon at a time, until the desired consistency is reached. The dressing should be thick and creamy.
- Assemble the Salad: In a large bowl, add the chopped romaine lettuce. Add some of the dressing to the lettuce and toss until evenly coated, using tongs if you prefer. Add more dressing to taste if needed. Top the salad with sliced avocado, croutons, roasted cashews, and vegan parmesan cheese.
- Storage: Store leftover dressing in an airtight container in the fridge for up to 4 days. Use it for another salad, as a dip, or a sandwich spread.
Notes
Vegan Croutons: To make your own croutons, cube bread and toss it with a drizzle of olive oil, and sprinkle with garlic powder, Italian seasoning, salt, and pepper. Bake at 375°F (190°C) for 15-20 minutes or until golden and crispy.
Roasted Cashews: If you only have raw cashews on hand, you can easily roast them yourself. Lightly spritz the cashews with spray oil, sprinkle with salt, and roast at 350°F (175°C) for 8-10 minutes, stirring occasionally, until golden and fragrant.
Kale Caesar Variation: For an extra boost in nutrition, you can make this a kale Caesar salad by using half kale and half romaine. Remove the tough stems from the kale and finely shred the leaves, as large chunks can be tough and chewy. Aim to shred the kale as finely as possible. Combine the shredded kale and chopped romaine in a large bowl, and proceed with the recipe as directed, tossing the greens with the dressing, croutons, avocado, cashews, and vegan parmesan.
Nut Alternatives: If you’d like to use a nut alternative, feel free to substitute the roasted salted cashews with walnuts (no need to soften them). Keep in mind that walnuts can be a bit bitter, so if desired, add a touch of agave to balance the flavors. For a nut-free option, use raw sunflower seeds; you'll need to boil them for about 15 minutes to soften them, ensuring t
Nutrition
Serving: 1serving of salad (made with ½ the dressing | Calories: 255kcal | Carbohydrates: 23g | Protein: 10g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 391mg | Potassium: 677mg | Fiber: 7g | Sugar: 4g | Vitamin A: 13633IU | Vitamin C: 8mg | Calcium: 74mg | Iron: 5mg
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