This sauce is so creamy I’m slightly obsessed ???? I like a lot of veggies and tofu in my salad, but you could literally add anything you feel like to your bowl and cover it with that creamy goodness ????
Cashew Caesar Salad
A creamy, nutritious Cashew Caesar Salad packed with fresh veggies, tofu, and a homemade cashew sauce. Perfect for a quick, easy lunch.
Equipment
Ingredients
Salad
- 1 cos lettuce, whole
- 250 g cherry tomatoes
- 2 medium cucumbers
- 400 g extra firm tofu
- 1 tbsp cornstarch
- 1 tbsp nutritional yeast
- ½ tbsp (0.5 tbsp) olive oil
- ½ tsp (0.5 tsp) dried oregano
- ½ tsp (0.5 tsp) sweet paprika
- 3 tbsp hemp seeds
Cashew Caesar Sauce
- ½ cup (64.5 g) cashews - boiled for 30 minutes, drained
- ⅓ cup (78.86 ml) lemon juice
- 2 tbsp nutritional yeast
- 1 tbsp dijon mustard
- 1 garlic cloves
- 2 tsp capers
- ⅓ cup (78.86 ml) water
Instructions
- Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit). Pat the tofu dry and cut into 1.5cm cubes. In a bowl, mix the tofu with cornstarch, nutritional yeast, olive oil, oregano, paprika, salt, and pepper. Ensure all pieces are well coated.
- Place the tofu on a baking sheet and bake for 20 minutes until the outside is crunchy but not dry. Set aside to cool at room temperature.
- While the tofu is baking, wash and chop the lettuce, tomatoes, and cucumbers. Set aside.
- For the Cashew Caesar sauce, add the boiled cashews, lemon juice, nutritional yeast, dijon mustard, garlic, capers, and ¼ cup of water to a high-speed blender. Blend on high speed for 2 minutes until the consistency is smooth and creamy. Add more water if necessary, one tablespoon at a time.
- Mix the vegetables, tofu, and Cashew Caesar sauce in a large bowl. Sprinkle with hemp seeds before serving.
