Broccoli Vegan Caesar With Smoky Tempeh

Since being allergic to dairy there are a few things i miss and think about a lot…Caesar salads and cottage cheese. This recipe doesn’t have dairy free cottage cheese in it HOWEVER it does have dairy free Caesar. I started researching how to make a good df caesar awhile back and began playing in the kitchen to perfect my own because I didn’t quite like any of the ones I had tried that called for almond butter. I FINALLY found what was missing and made the best version yet. The secret? CASHEW butter. It took the recipe to a whole new creamy level and I am fully hooked now. You will be too! 

For the Dressing:

Mix together in a blender or food processor the following ingredients:

  • 2 tbsp of water

  • 2 tbsp of raw or regular cashew butter

  • 1.5 tbsp fresh squeezed lemon

  • salt and pepper to taste

  • 2 garlic cloves minced

  • 1 tsp of minced capers

  • 1 tsp of spicy dijon mustard

  • 3 tbsp of extra virgin olive oil

  • 1.5 tbsp of nutritional yeast

For the Salad portion:

  • 1 bunch of broccoli

  • 1 tsp maple syrup

  • 1 tsp apple cider vinegar

  • 1 tsp of paprika

  • 1 tsp smoked paprika

  • 1.5 tsp tamari or soy sauce

  • 1 tsp extra virgin olive oil

  • 1/2 block of crumbled tempeh


  • Chop up 1 bunch of broccoli and lightly steam just enough to soften

  • In a bowl stir together all the spices and liquids, set aside

  • In a saucepan over medium heat add oil and crumbled tempeh, let it sit and brown for 3 minutes before stirring and continuing to brown the tempeh all around.

  • One tempeh is to desired cook, pour the paprika mix over tempeh in the saucepan

  • Let it sizzle for a minute and turn off heat

  • Place broccoli in serving platter, top with smokey tempeh and drizzle caesar dressing over platter

  • ENJOY!


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