Vegan Ceasar salad

This vegan Caesar salad is an amazing plant-based twist on the classic favorite that will leave you craving for more! It's creamy, rich, and cheesy completely without dairy or anchovies. Trust me, this recipe is a game-changer!

Course Salad

Cuisine American

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 10

Servings servings

Calories 215kcal

Author Sina

Equipment

1 chopping board
1 kitchen knife
1 salad bowl
salad cutlery
1 blender

Ingredients

1 cup raw cashews
3/4 cup water
2 cloves of garlic
2 teaspoons capers
1 tablespoon vegan Worcestershire sauce
2 teaspoons Dijon mustard
1 lemon, juiced
salt, to taste
black pepper, to taste
2 tablespoons nutritional yeast
1 teaspoon olive oil
1 white bun or 1/4 baguette
2 heads Romaine lettuce

Instructions

Optional: Start by making the roasted chickpeas. Cut the white bun or baguette into medium-sized cubes. Place them in a bowl and add two tablespoons of olive oil. Season with salt and pepper and toss well. If you'd like, you could also add one finely chopped or minced clove of garlic. Preheat the oven to 350 °F and place the croutons on a baking sheet lined with parchment paper. Bake for about 10-15 minutes, tossing halfway.
In the meantime, soak the cashews in hot water (from the kettle) for 5 minutes. Then place all ingredients for the dressing into a high speed blender.
Process until smooth.
Chop the Romaine lettuce. Wash and drain.
Place the chopped salad in a large bowl and add the dressing. Stir well. Serve with the homemade croutons, roasted chickpeas, and shaved vegan Parmesan cheese (optional).

Notes

Don't leave out any of the ingredients for the dressing. You need them all for the perfect taste.

It's important to use a high speed blender for this recipe, so the sauce becomes perfectly smooth and creamy. If you want to make it easier for your blender, you could soak the cashews overnight or in hot water (from the kettle) for at least 1 hour. I only soaked mine for 5 minutes and used my Vitamix.

Nutrition