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Plant-Based Caesar Salad

Enjoying the long weekend with a dish everyone can enjoy!!

Celebrating National Salad month with a healthy, well-balanced Cashew Caesar Salad. If there’s any recipe that’ll convince someone that they love salads, it’s this one. 


Did you know that a head of romaine has more vitamin C than an orange?
This year-round lettuce is a nutritious food that contains several important vitamins and minerals. It is an excellent source of dietary fibre, vitamins A, C, and K, thiamin, folate, iron, potassium, and manganese. 


  • 4 cups romane lettuce, chopped
  • 4 cups curly endive lettuce
  • 1/2 cup roasted chickpeas
  • 1/2 cup Rawcology Smoky Cheeze (crumbled)
  • 1/2 cup raw cashews *soaked overnight*
  • 1 tbsp capers
  • 2 tbsp lemon juice 
  • 1 tbsp Dijon
  • 2 tbsp nutritional yeast
  • 1 tbsp nori flakes 
  • 2 cloves garlic 
  • 3/4 cup water
  • 1/2 tsp sea salt 
  • Black pepper 
  1. Drain cashews and place into a blender.
  2. Add in remaining dressing ingredients and blend until smooth and creamy, scraping down sides as needed.
  3. Taste for seasoning and adjust to your preference.  
  4. If you like your dressings more tart, add more lemon juice.  IF you like it more garlicky, add more garlic. 
  1. Wash and dry lettuce.
  2. Place into a big bowl and pour 2-4 tbsp dressing over lettuce.  
  3. Toss to coat.  
  4. Transfer into a serving bowl and and chickpeas and crumbled Smoky Cheeze Coconut Chips on top.
  5. Season with cracked pepper.