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.
Servings
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 olive oil
- ½ tsp dried oregano
- ½ tsp sweet paprika
- 3 tbsp hemp seeds
Cashew Caesar Sauce
- ½ cup cashews boiled for 30 minutes, drained
- ⅓ cup lemon juice
- 2 tbsp nutritional yeast
- 1 tbsp dijon mustard
- 1 garlic cloves
- 2 tsp capers
- ⅓ cup 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.
Video
Nutritional Information - Per Serving
Calories 418kcal | Carbohydrates 29g | Protein 31g | Fat 24g | Sodium 497mg | Fiber 12g | Vitamin A 18766IU | Vitamin C 23mg | Calcium 623mg | Iron 9mg