Gold & Green Vegan Caesar Salad

We’re really excited about Gold&Green’s new Pulled Oats as they’re a protein-packed sustainable meat alternative made from Nordic oats and legumes and without additives and preservatives.

Prep Time: 15 minutes


120g of Pulled Oats® Natural
4 leaves of kale
1 head of romaine lettuce
200g coconut sugar
Plenty of oil
Salt and pepper
1/2 lemon (juiced)

Ingredients for the Cashew Dressing:

2 dl cashew nuts (soaked overnight)

3 tbsp Dijon mustard

2 tbsp capers

1 clove of garlic

3 tbsp lemon juice

1 1/2 tbsp apple cider vinegar

2 tbsp agave syrup

1 tsp nutritional yeast flakes

1 dl water

Salt and pepper to taste

Ingredients for the vegan parmesan: 

1 dl lightly roasted sunflower seeds

1 tbsp canola oil

1.5 tbsp nutritional yeast flakes

A pinch of fine sea salt


Soak the cashew nuts for at least for two hours or ideally overnight. Rinse and drain. Use a food processor to mix the nuts and the rest of the dressing ingredients until smooth.

Shred lettuce and kale and place them into a large bowl.
Mix the parmesan ingredients in a food processor or a blender.

Dice the bread and fry on a pan in oil until crispy. Season with salt.
Fry the Pulled Oats on a pan until crispy. Use plenty of oil. Season with salt and pepper.
Mix about half of the dressing with the lettuce. Sprinkle with Pulled Oats, croutons, and a few tablespoons of vegan parmesan. Finish with lemon juice.



We recommend seasoning the Pulled Oats with cumin, paprika powder, soy sauce and garlic. Recipe prepared for Gold&Green by Agnes Gällhagen from Cashew Kitchen.

Featured in this recipe

**This Vegan Ceasar Salad recipe was sponsored by Gold & Green