ceaser salad

I never really cared much for ceaser salad pre-vegan but recently it's become my top fav salad to make at home. Crispy romaine mixed with crispy coconut bacon mixed with a delicious creamy dressing and faux parmesan...YUM!

Best part is, all components of this recipe are very easy to make! The coconut bacon recipe I used is from Planta restaurants blog which you can find here.


creamy ceaser dressing>>

1 cup cashews (soaked for 4-8 hours)
juice for one lemon
1-2 cloves of garlic
1/2 tsp salt
1/4-1/2 cup nutritional yeast
water to blend


Blend everything together is a high speed blender. I used my Vitamix. Add water slowly until you reach a rich and creamy consistency. Adjust nutritional yeast and salt to taste. I free pour everything until I get the taste and texture to my preference.

The pumpkin seed parmesan recipe I also adapted from Planta but changed it up a little bit. You can find their version here.

pumpkin seed parm ingredients>>

1 cup pumpkin seeds
1/2 cup nutritional yeast
1/2 tsp salt
1/2 tsp garlic powder


Blend everything in your food processor and pour into a shaker container! I use this on pasta, avo toast, salads and well basically everything! 

I added everything listed above into my salad and sautéed a few mushrooms to add on top. Garnish with a squeeze of lemon juice and fresh ground pepper.