This recipe is adapted from Julie Piatt’s recipe in the cookbook The Plantpower Way, a fantastic vegan cookbook I highly recommend. (Her husband also does one of my favorite podcasts The Rich Roll Podcast, he is a vegan ultra athlete and he has guests discussing everything under the sun for living a better life).
You can make extra dressing to have on hand for the next time the Caesar whim strikes you, it lasts for a couple weeks in the fridge (you may need to add a little water since it thickens up a bit). The Walnut “Parmesan” topping lasts at least a month in the fridge and is a great topping for many things (pastas, soups, other salads, etc).
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