Grilled Caesar Salad

salads sides sunflower seeds
Grilled Caesar Salad
YIELDS 2 Servings
Sprouted Sunflower Seeds Sprouted Sunflower Seeds


  • ½ cup raw cashews
  • ½ cup Go Raw Sprouted Sunflower Seeds
  • ⅓ cup lemon juice
  • ⅓ cup nutritional yeast
  • ⅓ cup vegan parmesan shreds
  • 2 cloves garlic
  • 1 tbsp dijon mustard
  • 2 tsp vegan worcestershire sauce
  • ½ cup of water
  • Salt & pepper
  • 2 heads romaine lettuce
  • 1 tbsp grapeseed oil
  • Salt & pepper
  • Gluten-free croutons
  • Grated vegan parmesan


  1. Make the dressing. Soak the cashews and Go Raw Sprouted Sunflower Seeds in hot water for at least 30 minutes. Rinse the soaked cashews and seeds and blend with the other dressing ingredients until smooth and creamy. Salt & pepper to taste and refrigerate until needed.
  2. Slice the romaine hearts in half lengthwise and brush the cut side with a bit of oil then season with salt and pepper.
  3. Place the romaine hearts cut side down on a hot grill or grill pan for 3-4 minutes. You want the beautiful charred grill marks while keeping the rest of the lettuce crisp.
  4. Serve 2 halves on each plate with a generous drizzle of caesar dressing and top with croutons and grated vegan parmesan.

Recipe and photo by Devorah Bowen | | @theyummyvegan

Products used in this recipe

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