Grilled Vegan Caesar Salad
Prep time
Cook time
Total time
Serves: 2 servings
  • 1 head Romaine lettuce
  • 1 cup raw cashews, soaked overnight
  • 1 cup water
  • ¼ cup fresh lemon juice
  • 6 olives (kalamata or castelvatrano)
  • 2 garlic cloves
  • 2 tsp Worcestershire sauce
  • 2 tsp onion powder
  • 1 tsp dijon mustard
  • 1 tsp ume plum vinegar
  • ¼ tsp ground black pepper, plus more for garnish
  1. Heat a grilling pan to high. Cut a full head of Romaine lettuce lengthwise, in half. Place Romaine halves cut-side down on the grilling pan and cook for 5 minutes without moving the lettuce head.
  2. While Romaine is grilling, place remaining ingredients into a blender and process until smooth and creamy.
  3. Place grilled Romaine, grill-side up, on a plate and drizzle with caesar dressing. Sprinkled with fresh ground pepper and serve immediately to enjoy the full benefits of a warm salad.
Recipe by Healthy Julie at