Yummy Vegan Caesar Salad

Prep Time 20 minutes

Cook Time 5 minutes

Total Time 25 minutes

Servings: 4 servings

Calories Per Serving: 680 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients

DRESSING

• 1/2 cup tahini

• 1/2 cup almond milk

• 1/4 cup extra virgin olive oil

• 2 tablespoons lemon juice

• 2 tablespoon nutritional yeast

• 1 tablespoon dijon mustard

• 1 clove garlic, minced or grated

• Kosher salt and pepper

VEGAN PARMESAN

• 1/2 cup raw sesame seeds

• 1/4 cup nutritional yeast

• 2 tablespoons raw hemp seeds

• 1/4 teaspoon garlic powder

• Kosher Salt

SALAD

• 1 bunch Tuscan kale, roughly torn

• 2 heads romaine lettuce, halved or chopped

• 1/2 of a cantaloupe, sliced

• 1 avocado, sliced

• 1/2 cup roasted, salted almonds

• Grilled or toasted bread, for serving

Instructions

DRESSING

• 1. Combine all ingredients in a blender or food processor and pulse until smooth and creamy. Taste and adjust seasonings as needed. Dressing can be made up to a week in advance and stored in the fridge. 

VEGAN PARMESAN

• 1. Heat a small skillet over medium heat and add 1/4 cup sesame seeds. Cook, stirring often until lightly toasted, about 5 minutes. Remove from the heat and stir in the remaining sesame seeds. Let cool. 

  2. Add the sesame seeds, nutritional yeast, hemp seeds, and a pinch of salt to a blender and pulse until ground and the mix resembles grated parmesan. This can be made ahead and stored at room temp for up to a week.

SALAD

• 1. Add the kale to a large bowl and massage with olive oil, 2 tablespoons of the Dressing, and 2 tablespoons Vegan Parmesan. Toss in the cantaloupe. Divide the salad among bowls. Add the romaine lettuce. Drizzle with dressing and top with avocado and marcona almonds. Enjoy!