For the Caesar dressing
- 1 cup raw cashews soaked in water for 4 to 8 hours, rinsed and drained
- 2 cloves garlic
- 2 tablespoons lemon juice
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- ¾ to 1 cup water divided
- Salt to taste
For the Caesar salad
- 4 cups Brussels Sprouts. finely chopped
- parsley finely chopped
- Vegan Parmesan cheese
Caesar dressing
Place the cashews, garlic, lemon juice, Worcestershire sauce, Dijon mustard and ¼ cup water in the bowl of a food processor. Mix
Dilute with ½ to ¾ cup more water, too desired thickness.
Season the vinaigrette to taste.
Keep the excess vinaigrette in a container in the fridge.
Caesar salad
Place Brussels Sprout and croutons in a large bowl. Drizzle with vinaigrette, sprinkle with parsley and vegan Parmesan. Put in the fridge for 1 hour to allow the dressing to soften the Brussels sprouts.
Serve as a side dish or main course.
Calories: 226kcal | Carbohydrates: 20g | Protein: 9g | Fat: 15g | Saturated Fat: 3g | Fiber: 5g | Sugar: 5g | Calcium: 59mg | Iron: 4mg