Classic Vegan Caesar Salad
Prep time 20 mins Cook time 15 mins Total time 35 mins Serves: 6
For the Croutons
3 tbsp. olive oil
1 garlic clove, minced
About half of a baguette, torn into bite-sized pieces (4 cups)
Salt and pepper to taste
For the Vegan Caesar Salad Dressing
1 cup raw cashews, soaked in water 4-8 hours and drained
3 garlic cloves (or even more if you like)
2 tbsp. white miso paste
2 tbsp. lemon juice
1 tbsp. vegan Worcestershire sauce
1 tsp. Dijon mustard
¾ to 1 cup water
Salt to taste
For the Vegan Caesar Salad
2 medium heads romaine lettuce, torn into bite-sized pieces
Finely chopped fresh parsley, optional
Vegan Parmesan cheese, optional
Make the Croutons
Preheat oven to 400°. Stir olive oil and garlic together in a small bowl. Place bread pieces into a large bowl and add olive oil mixture. Toss to coat.
Arrange bread pieces on a baking sheet and sprinkle with salt and pepper to taste. Bake until bread pieces begin to brown and crisp-up, 12-14 minutes. Remove from oven and transfer to a cooling rack to cool.
Make the Vegan Caesar Salad Dressing
While croutons bake, place all dressing ingredients into a food processor or blender, staring with ¾ cup of water. Blend until smooth, stopping to scrape down sides of bowl or pitcher as needed. Thin with additional water as needed, and season with salt to taste.
Make the Vegan Caesar Salad
Place lettuce and croutons into a large bowl. Add dressing, a bit at a time, and toss to coat. Sprinkle with parsley and vegan Parmesan cheese, if using.
Divide onto plates and serve.
Use as much dressing as you like. Save the leftovers for future salads, use as a dip, or stick it in an airtight container and freeze.