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-   -   No Cheese Caesar Salad (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/755354-no-cheese-caesar-salad.html)

Vanessa120 01-28-2012 06:32 PM

No Cheese Caesar Salad
This is for my paleo and low-carb friends who are avoiding dairy! It's delicious!


I recently stumbled on a recipe for a vegan dairy-free alternative to Parmesan cheese that promised to be all that and a bag of kale chips. It sounded a little to good to be true, after all, it's just ground up cashews, garlic and salt. So, I went straight to Google to do some investigating. Seriously, how can that possibly taste like Parmesan cheese? Lo and behold, I couldn't believe it, recipe after recipe, with slight variations, all with rave reviews, for this vegan cheese making secret.

Be sure to use an olive oil that you like the taste of, as that can make or break your salad dressing. Anchovies or anchovy paste is an optional ingredient, I like just a small squirt of the paste. Coconut aminos can be subbed with gluten-free tamari sauce or worcestershire sauce, each will lend a slightly different taste. Everyone has their own taste preference in a Caesar, so don't be afraid to play with the ingredients a little.

Caesar Salad with
Cashew "Parmesan" Cheese

Original Recipe by Mimi Kirk
Adapted by Healthy Living How To

Prep Time: 10 minutes

  • 2 Organic Medium Garlic Cloves
  • 1 tsp. Organic Capers
  • 1 oz. Organic Lemon Juice, Fresh
  • 1/2 tsp. Dijon Mustard
  • 1 tsp. Coconut Secret Raw Coconut Aminos
  • 1/2 tsp. Coarse Ground Black Pepper
  • Squirt of Anchovy Paste (optional)
  • 1/2 c. Extra Virgin Olive Oil
  • 1 c. Raw Cashews
  • 1 tsp. Celtic Sea Salt
  • Romaine Lettuce Leaves


1. In a food processor or high powered blender, pulse cashews with salt and one garlic clove until it resembles Parmesan cheese. Set aside. *Store leftovers in a tightly sealed container in the refrigerator.

2. In a mixing bowl, using a garlic press, crush one clove of garlic along with the capers. To this add fresh squeezed lemon juice, coconut aminos, mustard, pepper and anchovy paste and whisk together.

3. While whisking with one hand, slowly drizzle in the olive oil creating an emulsion.

4. Once all oil has been incorporated, add 1/4 c. of the cashew "Parmesan" cheese.

5. Plate your salad, drizzle with dressing and top with more Paremesan cheese. Enjoy!

Charski 01-28-2012 07:49 PM

Wow, that's really interesting! Any idea of the calorie and/or carb count on this?

I LOVE me some Caesar dressing.

Vanessa120 02-01-2012 09:14 AM


Originally Posted by Charski (Post 15370068)
Wow, that's really interesting! Any idea of the calorie and/or carb count on this?

I LOVE me some Caesar dressing.

It is interesting. :) No idea on the counts....I'll get back to you on that!

Charski 02-01-2012 09:49 AM

Thanks, Vanessa! DH is on low carb/low cal so I have to journal his stuff.

Nigel 02-01-2012 07:48 PM

That looks great. Thanks for the recipe.

buttoni 02-02-2012 07:45 AM

Very interesting, that mock Parmesan, Vanessa. This salad looks lovely! I'll be trying it soon. :)

rosethorns 07-19-2013 04:38 PM

Wow I didn't even see this. Yum.

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