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).
Yields 2 Servings
20 minPrep Time
20 minTotal Time
Save RecipeIngredients
- 2 Hearts of Romaine heads, chopped
- 4 cups of Baby Kale
- 1/2 cup cooked quinoa
- Salt and Pepper (to taste)
- Lemon wedges (to serve)
- 1/2 cup raw cashews
- 2 tbls nutritional yeast (can be found at health food stores or on amazon.com)
- 1/2 tsp sea salt
- 1 garlic clove, peeled
- 1/4 small/medium avocado
- 2 tsp dijon mustard
- 2 tsp Worcestershire sauce (vegan variety if you want it purely vegan)
- 2 tbls lemon juice
- Dash black pepper
- 1/2 cup filtered water
- 1/4 cup raw walnuts
- 1/2 tbls nutritional yeast
- 1 small garlic clove
- 1/8 tsp sea salt
Instructions
- Cook quinoa (about 1/4 cup uncooked) according to package instructions. Cool to room temperature.
- First blend all Healthy Walnut Parmesan topping ingredients in a food processor, put aside.
- Blend all dressing ingredients in a food processor. (Add a little extra water if desired for thinner consistency).
- Toss salad ingredients with dressing and quinoa.
- Sprinkle with Healthy Walnut "Parmesan" and serve with lemon wedges.
*There are affiliate links in this post. That means if you use that link to buy the suggested product I receive some small commission change. I ONLY recommend products I have actually used (or very similar to ones I have used) and truly love!
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