Vegan Caesar Salad by Melissa D’Arabian – Adapted by Cecilia Steger – Best with all organic ingredients.

1/3 cup raw unsalted cashews

Boiling water

¼ cup raw walnuts

¼ cup nutritional yeast flakes

¼ tsp. garlic powder

¼ cup lemon juice

2-3 peeled garlic cloves

2 tsps. Dijon mustard

¼ water

2 Tbs. white or red miso paste

Pepper to taste

3 Hearts of Romaine, roughly torn

2 cups croutons or homemade bread cubes, brushed with olive oil and toasted. OPTIONAL for those with no carb issues.

Place cashews in a small bowl and cover with boiling water.

Meanwhile:

1. Toast walnuts in a dry skillet, preferably cast iron or in a 400 degree oven, tossing frequently till warm brown.
2. In a food processor or blender, combine the walnuts, yeast and garlic. Pulse until well ground. Set aside in a small bowl.
3. Drain and rinse the cashews and transfer to processor or blender. Add the lemon juice, fresh garlic cloves, water, miso and pepper.
4. Blend until the mixture is mostly smooth. Taste, adjust seasonings and whirl again until fairly smooth.
5. In a large bowl, toss the lettuce with the dressing, then top with croutons, if so desired and the ground walnut mix.

The original recipe called for ¼ cup of olive oil but the water when blended in the machine emulsified just as well and therefore I was able to reduce the calorie count by 480 calories.