Vegan Caesar Salad
Classic Caesar flavors get a full plant-based makeover in this crisp, satisfying salad. Cashew-based dressing delivers the creamy, tangy punch of the original, while capers and lemon stand in for anchovies and the nori-spiked croutons add crunch. It comes together in about 20 minutes.
Ingredients
Salad Base
- 1 head Romaine lettuce washed and chopped
- 1 cup Kale finely chopped
Dressing
- ½ cup Raw cashews soaked for at least 2 hours
- 2 tablespoons Nutritional yeast
- 2 cloves Garlic minced
- 2 tablespoons Fresh lemon juice
- 1 tablespoon Capers drained
- 1 teaspoon Dijon mustard
- ¼ cup Water adjust for desired consistency
Croutons
- 4 slices Whole-grain bread cubed
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
Instructions
- Start by preparing the croutons. Preheat your oven to 175°C (350°F).
- Toss the cubed bread with olive oil and garlic powder until well-coated. Spread evenly on a baking sheet and bake for about 10 minutes or until golden brown and crispy.
- While the croutons are baking, prepare the dressing: Drain the soaked cashews and add them to a blender along with nutritional yeast, garlic, lemon juice, capers, Dijon mustard, and water. Blend until creamy and smooth, adjusting water as necessary for desired consistency.
- Season the dressing with salt and black pepper to taste.
- In a large salad bowl, combine the chopped romaine lettuce and kale.
- Add the dressing to the salad and toss gently until the greens are well-coated.
- Top the salad with the crispy croutons just before serving.
Notes
To enhance the flavors, consider adding a pinch of smoked paprika to the dressing.
Nutrition
Calories: 204kcalCarbohydrates: 14gProtein: 7gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 93mgPotassium: 612mgFiber: 5gSugar: 3gVitamin A: 14160IUVitamin C: 15mgCalcium: 77mgIron: 3mg
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