Caesar Salad with Parmesan Crumbles


Hey there! I’m here with a new, fabulous recipe that you really need to try if you like salads with big flavor. No one will ever know it’s vegan with no dairy, and can be gluten-free with one ingredient adjustment. This one has it all: divine creaminess, high crunch value, and upholds the high taste standard of a traditional caesar salad.

Adapted from Oh She Glows, a vegan and mostly gluten-free food blog that specializes in great-tasting whole food recipes.

Caesar Salad with Parmesan Crumbles

Makes 4 dinner-sized servings



  • 1/2 cup raw cashews, soaked for 2 hours
  • 1/4 cup hot water
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1/2 tablespoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1 garlic clove
  • 1/2 tablespoon Worcestershire sauce
  • salt, to taste

Parmesan cheese

  • 1/3 cup raw cashews
  • 2 tablespoons hulled hemp seeds
  • 1 garlic clove
  • 1 tablespoon nutritional yeast
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon garlic powder
  • salt, to taste


  • 2 bunch lacinato kale, de-stemmed and finely shredded
  • 1 head romaine lettuce, chopped


  • 3 ounces crunchy chickpeas with sea salt (I used Saffron Road)
  • Sliced firm avocado, 1 or 2


First, get the cashews soaking in a bowl with the hot water. Aim for at least two hours but you can soak them overnight to increase their softening time. Drain and rinse.

Prepare the dressing. Combine the soaked cashews and the remaining dressing ingredients, except the salt, in a food processor or high-speed blender, and blend on high until smooth. You may need to add a bit of additional water to thin to your liking. Season with a pinch of salt to taste. Set aside. (Wash the bowl of your food processor.)

Next, prepare the Parmesan cheese. In a food processor, toss in the cashews and garlic, and blend until finely chopped. Add the remaining cheese ingredients, and pulse until thoroughly combined. Salt to your taste.

Place the kale and romaine lettuce in a large salad bowl.

To assemble, top the greens with the dressing, and, using your hands, work the dressing through all the greens until well-coated. Doing this helps to loosen or “tenderize” the kale leaves. Add another pinch of salt if you’d like, and toss. Top with the Parmesan cheese, crunchy chickpeas, and sliced avocado. Serve and enjoy!


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