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How To Make A Vegan Caesar Salad

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Ingredients

For the salad:

  • 2 large heads of romaine lettuce (about 15 cups chopped)

  • 1 ½ cup sprouted beans (I used mung)

  • ½ cup coconut bacon (recipe here)

  • 4 cups cheesy croutons

For the dressing (makes 1 cup):

  • ½ cup raw cashews, soaked (if not using a high-speed blender)

  • 2 tbsp extra-virgin olive oil

  • 3 tbsp fresh lemon juice

  • ¼ cup plant milk

  • 1 ½ tbsp Dijon mustard

  • 3 garlic cloves

  • 1 tbsp capers

  • 2 tbsp nori flakes

  • ½ tsp sea salt and pepper (or to taste)

For the croutons:

  • 6 cups cubed bread

  • ¼ cup olive oil

  • 1 tbsp garlic powder

  • ¼ cup nutritional yeast

  • 1 tsp sea salt

  • ½ tsp black pepper

Instructions

For the salad:

  1. Soak cashews in boiling water (see note) for the dressing. Drain and rinse.

  2. Using a sharp kitchen knife, cut lettuce into bite-size pieces. Rinse and spin dry using a salad spinner. Add to a large salad bowl along with sprouted beans.

For the dressing:

  1. Add the cashews and remaining ingredients into a high-speed blender and blend on high until the dressing is very smooth.  If dressing is too thick you can add water 1 tbsp at a time to thin it out.  Keep in mind the dressing will firm up as it sits. Taste and adjust seasoning if necessary.

  2. Add dressing onto lettuce and beans and toss until fully coated. Sprinkle on the coconut bacon and cheesy croutons. Serve immediately

For the croutons:

  1. Preheat oven to 375F. Ensure the oven rack is in the middle setting. Line a large baking sheet with parchment paper.

  2. In a large bowl, evenly drizzle the olive oil over the bread chunks. Sprinkle over the remaining ingredients and toss gently until well-combined.

  3. Spread the cubes out in a single layer on the baking sheet.

  4. Bake until golden, turning once halfway through cooking in order to brown all sides of the crouton.  Cooking time will depend on the thickness of your cubes, so watch that they don’t burn. Mine usually take between 15-20 minutes.

  5. Remove from oven and let cool completely. Use immediately or store in an air-tight container for up to 2 weeks.

Notes

For the dressing, I recommend soaking the cashews for a few hours or overnight if you don’t have a high-speed blender.  If you have a Vitamix you can soak for 10 minutes in hot water or even omit the soaking altogether if you’re short on time.

Find it online: https://susancooksvegan.com/how-to-make-a-vegan-caesar-salad/