Raw Vegan Caesar Salad

Ingredients:
2 Romaine hearts, cut into 1-inch pieces
1/2 cup pine nut parmesan
Fresh ground black pepper
2 probiotic capsules

Dressing:
1 cup water
1/4 cup lemon juice
1/4 cup extra virgin olive oil
17 almonds, hot-soaked and peeled
2 cloves garlic
1 tsp agave nectar
1 tsp mustard powder
1 sheet nori, crumbled
1/2 tsp sea salt
Dash of garlic powder

Directions:
1. Start off by cleaning and spinning your 2 romaine hearts. Now take the nori sheets and tear them into small sheets and place them in the blender. Add in the almonds that were soaked in hot water and peeled. Add in 2 garlic cloves although Leah Putnam adds 3, it’s really up to you.

2. Continue to add in tsp of mustard powder, a dash of garlic powder, half tsp of salt, and 1 tsp of agave nectar. Add in a ¼ cup of olive oil and ¼ cup of lemon juice. Now start slowly adding in water not all of the full cup but a little bit at a time and start blending in all the ingredients. If it comes out super thick add in more water and blend once again.

3. In a serving salad bowl add the dressing to the romaine lettuce. Toss it well and top it off with Parmesan cheese made out of pine nuts. All you need is water, pine nuts, a little bit of salt, and probiotic capsules and you blend it in a mixer. Once you blended that mixture you lay it on a parchment paper and place it in the de-hydrator for at least 24 hours and you will have your pine nut Parmesan. If you don’t want to make it you can find tons of vegan Parmesan substitutes at the store.