VEGAN AND PALEO CAESAR SALAD
My maiden name is Czer, pronounced Caesar, and ironically, I never did like Caesar Salad. I am pretty sure it was either because of the anchovies or the dairy. My husband enjoys good salad dressing, and if you're on the clean eating journey life ourselves, it is something you often need to make from scratch over purchasing a store bought version. I was determined to come up with salad dressing my husband would enjoy, and this vegan and Paleo version of Caesar Salad has become a regular staple in our home. It is a great make ahead dressing that can be stored in the fridge for about 5 days. We also included a delicious grain free, gluten free and vegan crouton recipe. Enjoy!
Yields 4-6 servings
Caesar (or Czer) Salad Dressing
1/2 cup macadamia nuts
1/2 cup pine nuts
3 cloves garlic
2 tablespoons olive oil
2 tablespoons lemon juice
1/2 teaspoon Himalayan pink salt
Fresh cracked pepper to taste
Soak macadamia nuts and cashews in water for 20 mins. Drain the water, then place nuts and all remaining ingredients in food processor. Process on high for 3-4 minutes until completely smooth. If needed, add a bit of water if dressing is too thick.
Paleo 'Parmesan' Croutons
3/4 cup raw cashews
3 Tbsp nutritional yeast
3/4 tsp Himalayan pink salt
1/4 tsp garlic powder
1 egg white (or a flax egg if vegan)
Preheat oven to 300° F
Combine the dry ingredients in a food processor, chopping until very finely chopped. Pour into a bowl, add the egg white over the dry ingredients and mix well to combine with a fork.
Pour the batter out onto a baking sheet lined with a silicon mat or a greased parchment. Spread as thinly as possible with a spatula. Use a sharp knife or pizza cutter to cut across the batter. This won’t “cut” the way a cookie cutter cuts through dough, but it will create lines that make it way easier to break up the crackers after they’ve baked.
Bake for 20 to 25 minutes, or until completely dry and crisp. Cool on cooling rack, break apart, and store in airtight container for up to 2 weeks.