Salads don’t have to be boring, and this vegan Caesar salad is proof. Packed with flavor and texture, it’s a plant-based take on the classic that doesn’t skimp on taste.
Why This Recipe Works
- Uses creamy cashew dressing for a rich, dairy-free alternative to traditional Caesar dressing.
- Crunchy croutons made from whole grain bread add texture and fiber.
- Nutritional yeast gives a cheesy flavor without any dairy.
- Quick to prepare, making it perfect for weeknight dinners or meal prep.
- Customizable with your favorite add-ins like avocado or grilled tofu.
Ingredients
- 1 cup raw cashews, soaked overnight
- 1/2 cup water
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
- 2 cloves garlic, minced
- 2 tbsp nutritional yeast
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 head romaine lettuce, chopped
- 2 cups whole grain bread, cubed
- 1 tbsp olive oil
- 1/2 tsp garlic powder
Equipment Needed
- Blender
- Baking sheet
- Mixing bowl
- Knife and cutting board
Instructions
Prepare the Dressing
Drain the soaked cashews and add them to a blender with water, lemon juice, Dijon mustard, minced garlic, nutritional yeast, salt, and pepper. Blend on high until smooth and creamy. If the dressing is too thick, add a little more water until you reach your desired consistency. Tip: For an extra smooth dressing, soak the cashews in hot water for 15 minutes if you’re short on time.
Make the Croutons
Preheat your oven to 375°F. Toss the cubed bread with olive oil and garlic powder until evenly coated. Spread the bread cubes on a baking sheet in a single layer. Bake for 10-15 minutes, or until golden and crispy, stirring halfway through. Tip: Keep an eye on the croutons in the last few minutes to prevent burning.
Assemble the Salad
In a large mixing bowl, combine the chopped romaine lettuce with the prepared dressing. Toss until the lettuce is evenly coated. Add the croutons and toss gently to combine. Serve immediately for the best texture. Tip: For added protein, top the salad with grilled tofu or chickpeas.
Tips and Tricks
For those looking to elevate their vegan Caesar salad, consider roasting the garlic before adding it to the dressing for a deeper flavor. If you’re not a fan of cashews, sunflower seeds make a great alternative for the dressing. Always taste your dressing before adding it to the salad and adjust the seasoning as needed. For a nut-free version, use silken tofu as the base for the dressing. Lastly, if you’re meal prepping, store the dressing and croutons separately to keep everything fresh.
Recipe Variations
- Add avocado slices for extra creaminess and healthy fats.
- Incorporate grilled portobello mushrooms for a meaty texture.
- Swap romaine for kale or spinach for a different green base.
- Add capers or olives for a briny flavor contrast.
- Use gluten-free bread for the croutons to make the recipe gluten-free.
Frequently Asked Questions
Can I make the dressing ahead of time?
Absolutely! The dressing can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Just give it a good stir or shake before using, as it may thicken when chilled.
How do I store leftovers?
Store any leftover salad and dressing separately in the refrigerator. The salad will keep for up to 2 days, but the croutons are best enjoyed the day they’re made.
Can I use a different nut for the dressing?
Yes, almonds or macadamia nuts can also be used in place of cashews. Just be sure to soak them overnight to ensure a smooth dressing.
Summary
This vegan Caesar salad is a flavorful, plant-based twist on the classic. With a creamy cashew dressing and homemade croutons, it’s sure to become a favorite. Easy to customize and perfect for any occasion.
Leave a Reply