When we opened Kindfood Cafe back in 2010, this salad made us famous. We definitely were put in the map for BEST EVER VEGAN CAESAR SALAD! We have had customers drive for hundreds of miles for it. Seriously! It’s all about the dressing. To this day, even without Kindfood Cafe, we keep a stock pile of this dressing on hand at all times. It stores well for up to 5 days.

Active time: 15 minutes

Total time: 15 minutes

4 tablespoons cashews

1-2 garlic cloves, minced

1 tablespoon organic stone ground mustard

2 tablespoons wheat-free tamari

1 tablespoon tahini

3 tablespoons fresh lemon juice

6 tablespoons olive oil

1 large head of romaine, torn into bite-sized pieces

GF bread croutons

Brazil Nut Parmesan, optional

  1. Combine cashews, garlic, mustard, tamari, tahini, lemon juice, olive oil and ¼ cup of water in a food processor or blender. Process until well blended. Add another ¼ cup of water to thin, if necessary, and blend again until smooth.
  2. Toss the romaine with the dressing and coat the leaves well.
  3. Top with gluten-free croutons and a sprinkling of Brazil Nut Parmesan, if desired.

Makes 2 servings

www.kellychilds.com | Kelly Childs

Author

Kelly is the co-founder and co-owner (with her daughter Erinn) of the ever popular, Kelly's Bake Shoppe, where 1000's flock to on a weekly basis. She lives in downtown Burlington with her husband Ken. You can find Kelly developing new content and recipes, creating marketing content and building new business ideas with her daughter Erinn. They are now writing their 2nd cookbook that is due to come out in 2020.

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