Caesar Salad With Cashew Dressing
This week I launched my delicious cashew butter on the Market (proud!), so I’ve been experimenting with the spread over the past few days. This plant-based, fresh and creamy Caesar dressing is to die for and is definitely worth a try!
How do I make croutons?
Preheat the oven to 180°C/350 F. Chop four slices of bread (I like to use sourdough) into small cubes. Transfer to a mixing bowl and toss in 50 ml/1/4 cup olive oil and season to taste with sea salt. You can also add 2 tsp dried Italian herbs. Spread the croutons evenly on a parchment-lined baking sheet and bake in the middle of the oven for about 10-15 minutes or until golden and crispy. Give the croutons a toss halfway through the baking time.
Approx. 20 mins.
1 bowl - 2 persons
Eat fresh! ;)
4 little gems / mini heads of lettuce
5-6 tbsp croutons (see recipe above)
2 tbsp vegan parmesan cheese (click on the link)
2 tbsp capers
Ingredients dressing (approx. 170 ml/6 fl. oz.)
3 tbsp #gucot cashew butter
50 ml/1/4 cup water
2 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tbsp sharp mustard
1 or 2 cloves garlic
1 tbsp capers
1/4 tsp sea salt
1/4 tsp black pepper, freshly ground
1 tsp maple syrup
1 avocado, chopped
1. Make the dressing by adding all the ingredients to a blender, food processor, or using an immersion blender (recommended) and blitzing until creamy.
2. Rinse the lettuce, roughly chop and place in a bowl. Add the rest of the salad ingredients and the dressing and toss to combine.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!