Caesar Salad
A classic salad tossed with an incredible dairy-free, egg-free, oil-free dressing and topped with homemade oil-free croutons.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 35-40 minutes
- Yield: 4 1x
Scale
Ingredients
Caesar Dressing
- 2/3 cup cashews, raw, soaked overnight
- 1/4 cup Homemade Nut Milk or store-bought plant-based milk
- 1/4 cup water
- 1 tbsp lemon juice, freshly squeezed
- 2 tsp capers
- 1 1/2 tsp Dijon mustard
- 1 1/2 tsp vegan Worcestershire
- 1 tsp garlic, minced
- 1/2 tsp garlic powder
- Black pepper, freshly ground, to taste
Oil-Free Croutons
- 3 cups stale bread, cut into cubes
- 1/4 cup water
- 1/2 tsp basil or oregano, dry
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp thyme, dry
To Serve
- Romaine lettuce (or salad greens of choice)
Instructions
Caesar Dressing
- Blend all ingredients together in a food processor until smooth. Adjust seasonings to taste and liquids to reach desired consistency.
Oil-Free Croutons
- Preheat oven to 350°F and line baking sheet with parchment paper.
- Mix all ingredients together in a bowl.
- Spread bread cubes in a single layer on baking sheet. Cook for 15 minutes then toss and continue to cook in 5-minute increments, tossing in between, until bread is crunchy and dry.
Caesar Salad
Arrange romaine lettuce (or greens of choice) and croutons in a large bowl. Drizzle with Caesar dressing and toss to coat. If desired, garnish with capers and/or Vegan Parmesan.
Find it online: https://pblife.org/recipes/caesar-salad/