Caesar salad is easy to make plant-based! Use Foodin cashew butter as the base of the creamy Caesar dressing. Add cooked chickpeas, avocado and Foodin dry roasted rosemary and bruschetta cashews for a satisfying delicious result.


For the salad 
about 1,5 dl Foodin sun-dried tomatoes 
2 avocados 
2 dl cooked Foodin chickpeas 
A bunch of Iceberg or Romaine lettuce 
Foodin Dry roasted rosemary and bruschetta cashews 
1 dl Foodin cashew butter 
2 tbsp Foodin lemon juice 
2 tbsp small capers 
1 tbsp Foodin nutritional yeast 
2 tsp Dijon 
1 clove of garlic 
1/4 tsp salt 
0,75 dl water 


Soak the sun-dried tomatoes in hot water for at least 30 minutes or until they soften. 
Dry and chop the tomatoes. Chop the avocado and the lettuce. 
Mix the dressing ingredients in a blender until smooth. 
Assemble the salad in a bowl: the chopped salad, sun-dried tomatoes and chickpeas. Mix everything with the dressing so that all the ingredients are covered (you don’t have to use all the dressing at once). Store the rest of the dressing in the refrigerator and whisk with water before the next use. 
Place chopped avocados and sprinkle Foodin Dry roasted nuts on top.

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Beans and lentils

Chickpea, Organic 500g

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