Vegan Caesar Salad


  • 2 romaine lettuce plants
  • Half a packet of ivy protein (or 1 small jar of roasted chickpeas)
  • Half a cashew nut
  • 3 tablespoons olive oil
  • 3 drops of smoke liquid
  • Juice of 1 lemon
  • Half a leaf of crushed nori seaweed (or 1 tbsp kelp)
  • Croutons
  • 2 cloves garlic
  • 1 tsp mustard
  • Medium tza of almond flour
  • 2 tbsp of nutritional yeast
  • 1 tsp of miso pasta
  • 2 tablespoons garlic powder
  • Water, amount needed
  • Salt and pepper



Soak the cashews in water (overnight in warm water or one hour in boiling water). process them together with some olive oil, liquid smoke, crushed kelp or nori seaweed, mustard, lemon juice, garlic powder, pepper and sea salt. add water little by little, mix and taste to adjust the consistency and taste. depending on what is needed, you can add more water, or more oil, or even a little vegan mayonnaise.

Vegan grated cheese:

Mix the almond flour, nutritional yeast, miso, garlic powder, sea salt and pepper. If you process it, everything will be much better!.

To assemble the vegan Caesar salad:

Place the Washed and dried romaine lettuce, non-heura chicken strips sautéed on the grill with a few drops of lemon or roasted chickpeas, croutons (if they are homemade, much better!), the Caesar dressing that you have prepared and the “cheese” grated.

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