February 25, 2013 by Leanne Vogel December 11, 2018
7 days have passed since I proposed we all try going dairy-free for a week using the resources from my new Done with Dairy Toolkit.
I gotta say, I’m so impressed by your enthusiasm and willingness to do the challenge. Head on over to the Done with Dairy Toolkit comments to read what others’ have experienced in just 7 days of removing dairy from their lives or to share your personal dairy-free story. No matter where you are on the dairy-free train, I know you’ll be inspired by what everyone has to say!
In keeping with the dairy-free theme last week, we feasted on homemade milk and cheesecake and today is all about the salad. You know, to keep things balanced and all.
The first salad I remember eating (and enjoying) was Caesar salad. Once I discovered it, I ordered it at restaurants, asked my Mom to serve it everyday for dinner, and had the dressing recipe memorized with a stocked bottle of it in the fridge at all times. I was a Caesar fiend.
Then I went dairy-free…
It was a sad day.
So what I’m trying to say here is… I am a Caesar salad Pro. Yes, with a capital “P”. I know what the real thing taste like and THIS, this recipe right here, this tastes as close to the real thing as humanly possible.
Make this recipe and you may just love life a bit more.
To print, email or text this recipe, click here.
Did I mention how simple this was? Gosh. I love simple. Just throw everything in a blender, drop into a bowl, add your hemp seeds…
Cut up your lettuce, swirl everything around… done.
My favorite part? The hemp seeds! They worked SO well as a ‘Parmesan’ in this dressing.
Mwahaha. Dairy? Who needs it!
Other delicious vegan Caesar salad recipes in cyberspace:
Tell me… what food did you love chowing down on when you were a kid?
HI! I’M LEANNE
Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.