Caesar Salad with Cashew-Dressing and Oregano-Croûtons

These days of boring salad with vinegar and oil are over: With Attila Hildmann's creation, he shows how versatile and delicious plain salad can be. This recipe is from his new book "Vegan for starters". Besides a short insight on his motivation of following a plant-based diet, you can expect the most popular recipes of all of his 4 cookbooks.
  • Passive time: 30 m


  • 220 g romaine lettuce 2–3 lettuce hearts
  • 70 g cashew cream
  • 30 ml white wine vinegar
  • 1 tbsp. lemon juice, freshly squeezed
  • 1 lemon lemon zest
  • 3 tbsp. olive oil
  • 1 tsp. Organic Veganz Agave Syrup
  • Sea salt iodized
  • pepper black, from the mill
  • 1 ½ slices Ciabatta approx. 60 g
  • 1 tbsp. olive oil
  • ½ tsp. Oregano dried
  • Sea salt iodized
  • 60 g Tofu smoked
  • 2 tbsp. olive oil
  • Sea salt iodized
  • black pepper from the mill
  • 40 g cashew nuts
  • 6 g yeast flakes
  • ¼ tsp. Sea salt iodized


  • Preheat the oven to 220°C (200°C fan oven).

  • For the cashew dressing, mix all ingredients with 4 tbsp.(30 ml) water with a whisk or a spoon in a bowl until creamy in texture and season to taste with salt and pepper.

  • For the croûtons, dice the bread, mix with olive oil, oregano and salt, then place them on a tray with baking paper and bake them in the oven for about 15 minutes.

  • Cut the smoked tofu into small cubes. Heat the oil in a frying pan and fry the tofu for approx. 4 minutes until crisp. Season with salt and pepper.

  • For the cashew-parmesan, ground the cashew nuts, yeast flakes and salt in a mixer until you get a powder.

  • Wash the lettuce, cut into stripes and dry with a salad spinner.

  • Mix the salad with dressing, distribute on plates and top it with croûtons, smoked tofu cubes and cashew-parmesan.

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