Vegan Caesar Salad

Category: ,
Vegan Caesar Salad
Print Recipe
Serves 4
Vegan Caesar Salad
Print Recipe
Serves 4
Ingredients
  • 2 tablespoons MEYER LEMON OLIVE OIL
  • 2 tablespoons CALIFORNIA GARLIC OLIVE OIL
  • ¼ cup soft silken tofu
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 2 teaspoons drained capers
  • 2 teaspoons nutritional yeast
  • tablespoon ½vegan Worcestershire sauce
  • Lots of fresh ground pepper
  • 1 teaspoon LEMON HERBS SEASONING
  • Romaine hearts
  • 1 round artisan Italian loaf
  • 1 tablespoon NAPA VALLEY RUB
  • 2 tablespoons CALIFORNIA GARLIC OLIVE OIL
  • 2 tablespoons MTOO Butter Olive Oil
  • 1/3 cup raw cashews
  • 2 tablespoons hulled hemp seeds
  • 1 small garlic clove
  • 1 tablespoon nutritional yeast
  • 1 tablespoon CALIFORNIA GARLIC OLIVE OIL
Servings:
Instructions
  1. Make the dressing: Purée oil, tofu, lemon juice, mustard, capers, Worcestershire and nutritional yeast in a blender until smooth. Season with salt and pepper.
  2. Prepare the Parmesan cheese: Add cashews and garlic into a mini food processor and process until finely chopped. Now add in the rest of the ingredients and pulse until the mixture is combined. Salt to taste.
  3. Make the Croutons: Cut the crust off the loaf and cut into roughly 1” squares. Let dry overnight or put in a 250° oven tossing occasionally until dried out. About 20 – 25 minutes. Heat a heavy bottomed skillet until smoking hot. Add the olive oils then toss in the croutons. Add seasoning rub, salt & pepper and toss croutons until crunchy and well toasted.
  4. To make the salad, clean and tear the romaine hearts. Toss lightly with dressing, sprinkle with “cheese” and top with croutons. 
Share this Recipe

TAGS:

Leave a Reply

Your email address will not be published. Required fields are marked *