Description
If you’re looking for a vegan caesar salad, look no further, because I cracked the code to making the best vegan caesar salad at home.
Ingredients
Scale
Vegan Caesar Salad Dressing
- 1 cup Cashews, raw
- ¾ cup Water
- 3 tbsp Lemon juice
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tbsp Honey or Maple syrup
- 1 tbsp Capers, drained
- 1 tbsp Seaweed, finely chopped ((sub with dulse flakes))
- 1 tsp Garlic powder
- 1 tsp Kosher salt
Vegan Caesar Salad
- 1 head Romaine lettuce
- 1 batch Homemade croutons
- Extra capers
- Vegan parmesan
- Freshly cracked black pepper
Instructions
- Before starting on this salad, I recommend making the homemade croutons first as they take the longest to bake.
- Once the croutons are baking, soak the cashews in a big bowl of boiling water for 10 minutes. Once the cashews are done soaking, drain and rinse with cold water and add into a high-speed blender along with the rest of the salad dressing ingredients.
- Blend the dressing on medium, slowly ramping up the speed to high. Let the dressing blend for 2 minutes until smooth and creamy. Taste test and adjust for salt.
- Next, prep the salad. Chop the romaine into strips and add into a bowl, along with the homemade croutons and capers. Grate over some vegan parmesan and freshly cracked black pepper. Finally, pour over a generous amount of the caesar salad dressing and toss to combine. I like to use my hands to mix the salad as it gets the leaves and croutons coated better.
- Plate the salad and top with additional grated parmesan and black pepper.