June 1, 2015

Caesar Salad Dressing


1/2 cup raw cashews
2 tablespoons nutritional yeast
1/2 teaspoon Celtic sea salt
1 small garlic clove
2 tablespoons avocado
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon dried seaweed flakes
Juice of 1 large lemon
1/8 teaspoon cracked black pepper
1/2 cup filtered water
Crumbled Walnut Parmesan (see below)


1. In a food processor or blender, pulse the nuts until mealy in texture. Add yeast, salt, garlic and pulse again.

2. Add avocado, dijon, Worcestershire, seaweed, lemon, pepper and water. Process or blend for 30 seconds. Adjust to taste.

3. Sprinkle with Parmesan.

If you don’t think your kids will eat this, use 2 tablespoons Vegenaise, a bit of olive oil, juice of 1 lemon and salt to taste.

Crumbled Walnut Parmesan


1 cup raw walnuts
2 tablespoons nutritional yeast
1 garlic clove
1/2 teaspoon Celtic sea salt


1. In a food processor or blender, pulse the walnuts until mealy in texture.

2. Add nutritional yeast, garlic and sea salt. Pulse again a few times to mix well.

You can sprinkle this over the lasagna too! Enjoy!


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