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Meatless Monday: Raw Vegan Cesar Salad


Raw Vegan Cesar Salad

I like to call Caesar Salad the unhealthy person’s favorite salad (aka my boyfriend’s.) The only thing healthy about a Caesar is the lettuce hiding underneath the mayo-filled dressing, crispy croutons and anchovies. I truly believe the reason Caesar salads are so popular because they reminisce components of a sandwich (bread, mayo, animal protein..) However, those are the exact ingredients that make it the least healthy salad.

But what if there was a way to enjoy the infamous Caesar salad without mayo-and-oil-filled dressing, bread croutons and anchovies? Let me fill you in on a secret. There is. And that’s way more delicious (and nutriticous) then even the most abundant Caesar Salad.

This recipe is based off the Sunflower Caesar Salad recipe I learned at Matthew Kenney’s Raw Vegan Culinary Academy (watch my free webinar about my experience here) but I changed it up to make it lower in sodium, oil-free and simpler to make with readily available ingredients. Gotta keep it fresh for my Freshies!

Ingredients

Sunflower Seed Parmesan
    • 1 cup soaked sunflower seeds
    • 1/4 cup water
    • 2 tablespoons lemon juice
    • 2 tablespoons nutritional yeast
    • 1 tablespoon diced shallot
    • 1/4 teaspoon salt
Shiitake Anchovies
    • 1/2 cup sliced shiitake mushrooms
    • 1/2 tablespoon coconut aminos
    • 1 tablespoon apple cider vinegar
Dressing
  • 1/4 cup soaked sunflower seeds
  • 1 celery stalk, chopped
  • 1/4 cup water (add as needed for desired consistency)
  • 1 lemon, squeezed
  • 2 tablespoons coconut aminos
  • 1/2 tablespoon apple cider vinegar*
  • 1/2 clove garlic, minced (optional)

Instructions

Sunflower Parmesan
    1. Blend sunflower parmesan ingredients until smooth and remove from blender. Spread the mixture on parchment paper and dehydrate for 24 hours or until completely dry.
Shiitake Anchovies
    1. Coat mushrooms in coconut aminos and apple cider vinegar and let it sit while you prepare the dressing.
Dressing
    1. Blend all ingredients.
Assembly
  1. Chop one bunch of kale into bite-sized pieces. Top with several tablespoons dressing, shiitake anchovies and sunflower parmesan. Option to add any other vegetables of your liking, such as tomato or cucumber. I topped mine with edible flowers to evoke qualities of the garden of eden. Enjoy!

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