Rich and creamy. Tangy and briny. All words that describe emulsified, egg-based Caesar dressing. So, what’s a vegan to do? Easy. Raw cashews prove themselves in this dressing along with garlic, capers and miso. This dressing delivers the perfect salty punch and big-time balance. And, all that umami? Straight Up Nooch does the trick. Both in the dressing and on this salad. Big time YUM!
Time: 30 min
Serves 4Rating
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Loading...| For the Croutons: | |
| 4 cups cubed bread | |
| [Garlic Extra Virgin Olive Oil] | |
| 1/4 cup Straight Up Nooch | |
| 1 tsp salt | |
| For the Salad: | |
| 1 cup raw cashews | |
| 1 sheet snack-sized roasted nori, crumbled | |
| Zest of 1/2 lemon | |
| Juice of 2 lemons | |
| 1 tsp caper brine | |
| 4 capers | |
| 1 clove garlic, grated | |
| 1 tsp Dijon mustard | |
| 1 tsp miso paste | |
| 1/2 tsp salt | |
| 1/4 tsp ground black pepper | |
| 1/4 cup Straight Up Nooch | |
| 6 cups torn romaine |
| 1. | For the Croutons: In a bowl, combine the bread cubes and Nooch. Drizzle with Garlic Extra Virgin Olive Oil to evenly coat. Toast in a skillet set over medium, stirring often, until golden brown and toasty. |
| 2. | Cover the cashews with water and allow to soak for at least 30 mins or for up to 3 hours. Drain and discard the water. |
| 3. | In a blender, combine the cashews, crumbled nori, zest, lemon juice, caper brine, capers, garlic, mustard, miso, salt, pepper and Nooch. Blend until very smooth and velvety. |
| 4. | If liquid is needed, a little unsweetened almond milk, leftover aquafaba (liquid from chickpeas) or just water should do the trick. This dressing is spoonable. For a consistency that drizzles, add more of the aforementioned liquid options. |
| 5. | Taste and adjust the salt and lemon. It should not need salt - from the nori to the capers to the miso, salty umami flavors abound in this dressing. |
| 6. | Dress the romaine leaves with dressing and fold in the croutons. Sprinkle a little additional Nooch on the salad - that's the Parmesan sub - add a little fresh cracked black pepper. |
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