2 Roman lettuce plants
Half a package of Heura Protein or 1 small jar of chickpeas toasted
Half a cup of soaked cashews
3 tbsp of olive oil
Liquid smoke drops
1 tbsp of kelp or half crushed nori sheet
2 garlic cloves
1 tsp of mustard
1 lemon's juice
Half a cup of almonds' ground
2 tbsp of nutritional yeast
1 tsp of miso paste
Garlic powder, as required
Water, as required
Hymalayan salt and pepper


1.For the famous dressing: process approx. half a cup of previously soaked cashews (either overnight in lukewarm water or one hour in boiling water), a few tbsp of olive oil, some drops of liquid smoke, a tbsp of kelp (seaweed powder / this ingredient is KEY for the sea flavour since we are not using anchovies), 2 or 3 garlic cloves, a bit of water, 1 tsp of mustard, a bit of lemon juice, garlic powder, sea salt and pepper. Bind it and taste it as you go to adjust the flavour and consistency a required - you may need a bit more water, oil or you can even add some vegan mayo.
2.For the vegan parmesan cheese: mix almond flour, nutritional yeast, a tsp of miso paste, garlic powder, sea salt and pepper.
3.To prepare the whole salad: mix washed and dried Roman lettuce, some vegan chicken or any other protein (I've used @foodsfortomorrow fake vegan chicken which is so yummy and close to real chicken it's scary) - toasted chickpeas work really well, croutons (I've made my own in the oven!), the grea dressing you've just learned, the vegan parmesan and that is IT!! Let me you if you've tried it out!! 😱😱

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