Vegan Caesar Salad
Vegan Caesar Salad is a deliciously simple side dish for your summertime meals. It's filling enough for lunch on its own, too. With a creamy, homemade dairy free cashew dressing, this salad is super easy to make, and it can be customized to your liking.This salad serves 4 as a side dish or 2 as a main dish.
Ingredients
For the Croutons
- 3 slices whole grain bread I like to use Eziekiel sprouted grain bread
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- ¼ teaspoon garlic powder
For the Dressing
- ½ cup raw cashews soaked for at least 2 hours, rinse and drained
- ½ cup water
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- 1 garlic clove minced
- 2 teaspoons capers drained
- 1 teaspoon seaweed flakes such as kelp or nori
- 1 teaspoon mellow white miso
- ½ teaspoon mustard powder
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon sea salt
For the Parmesan
- 2 tablespoons almond meal
- 2 tablespoons nutritional yeast
- ½ teaspoon mustard powder
- ½ teaspoon sea salt
For the Salad
- 1 large head (or two small heads) of romaine lettuce (about 6 cups)
Instructions
- Preheat your oven to 350° and line a baking sheet with parchment paper.
- Break or cut the bread into cubes and place them in a medium mixing bowl.
- Drizzle the olive oil over the bread and sprinkle with the spices and salt. Use your hands to toss everything together.
- Place the bread pieces on the baking sheet in a single layer. Bake for 15 to 20 minutes, flipping the pieces at the halfway mark. Be sure to check them often often to make sure they don’t burn.
- While the croutons are baking, mix together all of the salad dressing ingredients together in a high speed blender.
- Place the parmesan ingredients in a small jar or bowl with a lid and shake until it's well mixed.
- Tear or chop the lettuce and place the pieces a large bowl. Toss the lettuce leaves with the dressing using salad tongs. Add the croutons and sprinkle with the parmesan.