Every other Thursday, Gena Hamshaw of the blog Choosing Raw shares satisfying, flavorful recipes that also happen to be vegan.
Today: If you think it's impossible to recreate the saltiness and creaminess of a Caesar salad without anchovies or Parmesan, this recipe will prove you wrong.
Shop the Story
Nearly every food lover I know has a favorite Caesar salad recipe. It may be served at a neighborhood Italian restaurant, or it may be a recipe that was passed down by a family member. It may be found online, in the pages of a cookbook, or in the words of a roommate or a friend. It might be deconstructed, or rustic, or refined. But there’s always a favorite.
This is my favorite Caesar salad. It’s a favorite because I happened to love Caesar salad before I went vegan and I wasn’t sure I’d be able to recreate the recipe without eggs, or mayonnaise, or anchovies, or Parmesan. As it turns out, I could.
This recipe proves that there really is nothing that the magical combination of cashews and nutritional yeast can’t do. Here, they provide a cheesy, savory flavor and a creamy texture. To replace the characteristic hints of anchovy, I use either dulse or kelp flakes (both of which are easy to find at health food stores). Like most seaweeds, they’re salty and full of umami; still, they’re mild enough to be palatable even to seaweed haters. Just to keep things interesting, I use a mixture of dinosaur kale and romaine—trendy meets old-school.
And of course, there must be croutons. I like to use polenta croutons, which are crispy on the outside and tender in the center—a nice twist on croutons as usual. I like how dense they are and the way they turn a side dish into a hearty, substantial salad that’s perfect for an easy lunch. They’re a little more time-consuming to make than regular croutons, but their versatility makes up for it: Pile them onto a bowl of soup, toss them with some roasted cherry tomatoes for a lovely summer appetizer, or better yet, use them in a non-traditional panzanella. Think of them as “garnish with substance,” and then see if you don’t get hooked.
1/2 cup raw cashews, soaked overnight and drained 3 to 4 tablespoons freshly squeezed lemon juice, to taste 2/3 cup water 1 1/2 teaspoons kelp or dulse granules (find these at a health food store) 1 large garlic clove, minced 1 tablespoon mellow white miso 1/2 teaspoon salt 1/2 teaspoon Dijon mustard 4 tablespoons nutritional yeast, divided 1 bunch dinosaur kale, stems removed, washed, dried, and cut into ribbons 1 head romaine lettuce, washed, dried, and cut into ribbons (alternately, you can use two heads of romaine and omit the kale)
For the polenta croutons:
3 1/2 cups water 1 cup fine yellow cornmeal (polenta) 1 teaspoon fine salt 1 tablespoon olive oil Coarse salt, to taste Pepper, to taste
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
Gena Hamshaw is a certified nutritionist, recipe developer, and food blogger. She shares her latest culinary adventures at The Full Helping. She's the author of two cookbooks, Food52 Vegan (2015) and Choosing Raw (2014). She enjoys yoga, sweet potatoes, cashews, and things that are smothered in sauce.