Crunchy Caesar Salad with Brazil Nut Parmesan (vegan)

  • Prep Time: 10 mins
  • Total Time: 10 mins

Yield: 3-4 salads 1x


  • Brazil Nut Parmesan:
  • 1 cup brazil nuts
  • 1/2 teaspoon sea salt
  • 1 clove garlic
  • Caesar Dressing:
  • 1 cup soaked cashews (overnight in warm water or soaked in boiling hot water 10 min)
  • 1/2 lemon, juiced
  • 1/2 cup water
  • 2 cloves garlic
  • 1/2 teaspoon black pepper
  • Salad:
  • 1 container of Organic Kale Romaine
  • 1 avocado, sliced
  • 3 tablespoons hemp seeds (optional)


  1. Begin making the brazil nut “parm” first by placing ingredients in food processor and pulse until crumbled consistency
  2. Remove from food processor and set aside
  3. Next begin making dressing by combining ingredients in food processor and blend until creamy (if too thick, add more water)
  4. Chop romaine and begin making salads by adding romaine, brazil nut parm, avocado and hemp seeds
  5. Add desired amount of dressing and toss!
  6. *You will likely have left over dressing and it will stay in fridge for 5-7 days
  • Author: rachel mansfield
  • Category: vegan, gluten free, grain free
  • Cuisine: lunch, dinner, salad