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

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!


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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