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5 from 1 vote

Miso Caesar Salad

Serves 4 people
Prep Time 10 minutes
Cook Time 12 minutes

Ingredients

Metric - US Customary
  • 70 g cashews
  • 120 g crusty bread we use ciabatta
  • olive oil
  • salt + pepper
  • 1 tbsp white miso paste see notes
  • 1/2 lemon juice only
  • 120 ml unsweetened plant-based milk
  • 2 sweet gem lettuce chopped
  • 3 tbsp capers

For the cashew parmesan:

  • 70 g cashews
  • 2 tbsp nutritional yeast
  • 1/4 tsp garlic powder

Instructions

  • Preheat the oven to 180°C fan / 200°C / 400°F.
  • Add the cashews to a bowl and cover with hot water from a kettle. Leave to one side to soften for 10 minutes.
  • Slice the bread into small pieces to make your croutons. Add to a tray, drizzle with olive oil and season with pinches of salt and pepper. Then bake for 12-14 mins or until golden.
  • Drain the cashews and add them to a blender along with the miso paste, lemon juice, milk, 1/2 teaspoon of pepper and 3 tablespoons of olive oil. Blend until smooth - adding a splash of water if necessary - then set aside.
  • Next add the cashew parmesan ingredients to a food processor, along with a pinch of salt. Process into a fine crumb, then set aside.
  • Add the chopped lettuce and capers to a large mixing bowl. Pour in most of the miso sauce and most of the cashew parmesan. Mix well, then season to taste with more salt if necessary and gently stir in the golden croutons. Top with the remaining sauce and parmesan to serve. Enjoy!