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Vegan Caesar Salad

Vegan Caesar Salad Recipe

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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 1/2 cup raw cashews
  • 2 tbsp capers (drained), plus 1 tsp caper brine
  • 1 clove garlic
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 2 tbsp nutritional yeast
  • 1/4 cup water, plus more as needed
  • 3 tbsp olive oil
  • Salt and freshly ground black pepper
  • 2 heads romaine lettuce, chopped or torn into bite-size pieces
  • 1 cup croutons
  • 1/4 cup vegan parmesan-style cheese, shredded or grated
  • 2 tbsp capers, drained and patted very dry
  • 2 tbsp neutral oil

Method
 

  1. Soak the cashews in hot water for 15 minutes, then drain. Blend the cashews, 2 tbsp capers, caper brine, garlic, lemon juice, Dijon, nutritional yeast, 1/4 cup water, olive oil, salt, and pepper until smooth, about 1 minute. Add more water if needed.
  2. Heat the 2 tbsp neutral oil in a small skillet over medium-high heat. Fry the 2 tbsp dry capers for 2 to 3 minutes until golden and crisp. Drain on paper towels.
  3. In a large bowl, combine romaine, croutons, and half the vegan parmesan. Drizzle with half the dressing and toss until coated, adding more dressing as desired.
  4. Transfer to a platter or plates. Top with remaining parmesan, crispy capers, and extra black pepper. Serve right away.

Notes

If you plan to make the salad ahead, keep the dressing, croutons, and capers separate from the lettuce until just before serving. A quick 15-minute cashew soak is all it takes for a silky dressing; any longer and the cashews will just be softer.