Creamy Cashew Caesar Salad
Trust me when I tell you, you will want to make a double batch of this dressing and pour it on everything. The cashews make it so creamy. Just place all of the ingredients into a blender (I use my bullet) and blend it up. You may want to add a little extra water, depending on how you like the consistency. And it thickens in the refrigerator.
Be sure to use a nutritious blend of dark leafy greens for the salad mix. Cabbage and radicchio are an excellent option too. (Don’t just use iceberg or romaine, there are so many health benefits when you choose dark greens.) The technique for hard boiled eggs is my go-to, it’s foolproof.
You can leave the salad with just greens, or add any protein you like. I love sardines for their zinc, but leftover chicken or any other protein you like works too.
Creamy Cashew Caesar salad
Ingredients
- 1/2 cup raw cashews, soaked in enough boiling water to cover, for 20 minutes
- 1/4 cup avocado oil or olive oil
- 3 Tablespoons rice wine vinegar
- 1 teaspoon red pepper flakes
- 1 teaspoon fish sauce
- 1 to 2 cloves garlic
- 2 Tablespoons nutritional yeast
- Salt and peppeer
- Sweet potatoes, peeled and cubed into 1 inch pieces
- Parsnips, peeled and cubed into 1 inch pieces
- 2 Tablespoons olive oil
- 2 hard boiled eggs
- 2 cups mixed lettuce greens such as spinach, arugula, radicchio and mesclun blend
- 1/4 cup raw cashews
- Anchovies, chicken, tuna, sardines or any other additional protein you may prefer
Method
- Drain cashews, reserving the water. Combine all ingredients except for the water in a blender. Blend until smooth and thick. Add the water, 1 Tablespoon at a time and blend to achieve a thick but pourable consistency. Can be refrigerated for up to 5 days.
- Preheat oven to 375ºF or prepare air fryer.
- Toss cubed potatoes and parsnips with the olive oil, and season with salt and pepper. Roast for 20 to 30 minutes until crisp and tender.
- While the vegetables are roasting, prepare the hard boiled eggs. Add the eggs to a sauce pot with cold water to cover. Bring to a full rolling boil. Turn off the heat, leave the pan on the burner and cover with a lid. Set a timer for 8 minutes. When finished rinse with cold water to stop the cooking process.
- Assemble the salad by starting with the dressing in the bottom of the bowl. Place the greens on top and toss to coat. Then top with the roasted vegetables, egg, more cashews and protein, if desired.
Pro Tip
Make extra dressing, it's so good on everything!
