Vegan Caesar Salad Cheese Flatbread Recipe | Homemade Naan & Caesar Dressing | Summer Storm

Today I am showing you how to make caesar salad cheese flatbreads that are to diiiiie for!

-1 tbsp organic cane sugar
-1 packet active dry yeast
-1/2 c luke warm/hot water
-2 1/4 c all purpose flour
-1 tsp kosher salt
-1 tbsp extra virgin olive oil
-1/2 c plain, unsweetened almond milk yogurt
-In a small bowl, combine with sugar, active dry yeast, and warm water. Stir and then allow to sit for 10 minutes so the yeast can activate.
-In a medium mixing bowl, combine the flour and salt.
-Make a hole in the middle of the flour and add the yogurt and olive oil.
-Once the yeast mixture has become frothy, add it into the hole of the flour as well.
-Now start slowly stirirng from the middle of the mixture, slowly adding in a little bit of flour from the outer sides of the bowl.
-Mix until all of the mixture is combined.
-Once you cannot mix with your spoon anymore, start pushing it together with your hands.
-Dump the mixture onto a lightly floured counter top and knead for 10 minutes. *You will need to add a little more flour here and there as you knead, just do a little at a time. The dough should feel tacky in the end.
-Lightly olive oil a large mixing bowl and place the dough inside, lightly rolling the oil onto the dough.
-Cover the dough bowl in either plastic wrap or a damp towel.
-Place in a dark, warm place for 1 hour to allow the dough to rise and double in size.
-Once the dough has rised, lightly flour your counter top again, and cut the dough into 4 balls.
-With a rolling pin, roll each ball out to a circle that is about 8 inches in diameter, and about 1/4th inch thick.
-In a large saute pan, over medium heat, brush a tiny bit of olive oil down.
-Once the pan is nice and hot, add one naan at a time, and cook each side for about 45 seconds to 1 minute. You will know when it’s ready to be flipped when bubbles form on top and the under side has light golden spots everywhere.
-Once they are done cooking, lightly brush olive oil on each side.

CAESAR SALAD DRESSING RECIPE (Yields roughly 1 1/2 cups)
-1/2 c cashews, that have been soaked in water for AT LEAST 2 hours, drain and rinse
-1/2 c vegan parmesan shreds (I used the brand Follow Your Heart)
-8 small garlic cloves (Roughly 2 tbsp minced)
-2 tsp lemon juice
-2 tsp raw apple cider vinegar
-1 tsp dijon mustard
-2 tsp worcestershire sauce
-1 tsp capers
-5 plain seaweed snack squares (Roughly 2 tbsp chopped. I used the brand Annie Chun, but you can use another brand or even nori would work okay.)
-3/4 tsp kosher salt
-1/2 tsp black pepper
-3/4 c extra virgin olive oil
-In a high powered blender, combine all of the ingredients and blend until smooth.
*Make sure to blend long enough for the olive oil to really emulsify, other wise it will separate from the other ingredients later on. Enjoy!

CHEESE MIXTURE RECIPE ( Yields enough for 4 flatbreads)
-1/2 c raw, plain cashews
-2 tbsp nutritional yeast
-1/4 tsp garlic powder
-1/2 tsp kosher salt
-2 c vegan mozzarella
-In a blender or a food processor, combine all of the ingredients except for the mozzarella.
-Blend until the cashews are pretty fine and have a similar texture to ground parmesan.
-In a small bowl, combine the cashew parmesan and mozzarella.

CAESAR SALAD RECIPE (Yields enough for 4 flatbreads)
-3 c romaine lettuce, small chopped
-20 cherry tomatoes (I cut half of them in half and left the others whole.)
-1/2 c red onion, julienned
-1/2 c caesar dressing
-Combine all of the ingredients and mix well. You can add more or less dressing depending on your personal preferance.

-Preheat oven to 400 degrees fahrenheit.
-In a small saute pan, on medium heat, melt 4 tsbp of vegan butter. Add 4 tbsp minced garlic and saute until light golden brown, about 3-4 minutes.
-Place your naan on sheet pans. Spread 1 tbsp of the buttery garlic onto each naan, making sure to coat the top evenly, from edge to edge.
-Then evenly distribute the cheese mixture amongst all of the naans.
-Place the flatbreads into the oven on the middle rack and bake for 12 minutes.
-Then turn your broiler on high and broil for 1-2 minutes to melt the cheese and crisp it up. *Keep an eye on them while they are broiler so they don’t burn!
-Allow them to cool just slightly, and then cut each flatbread into 6 squares.
-Evenly distribute the caesar salad on top of the flatbreads.

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Relax by Simon More
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