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Vegan Caesar Salad

URL: https://www.101cookbooks.com/archives/vegan-caesar-salad-recipe.html

Ingredients

Dressing

  • ⅓ cup slivered or sliced almonds
  • 3-4 cloves garlic, peeled and crushed
  • ¾ cup silken tofu
  • ¼ cup olive oil
  • 3 tablespoons fresh lemon juice
  • 1 heaping tablespoon capers
  • 4 teaspoons caper brine
  • 1 teaspoon sugar
  • ½ teaspoon mustard powder
  • to taste salt

Croutons

  • ¼ cup olive oil
  • 4 cloves roasted garlic
  • 1 tablespoon fresh lemon juice
  • 1 medium size loaf French or Italian bread (stale)
  • ¼ teaspoon salt

Salad

  • 1 large head romaine lettuce, chopped
  • to taste freshly cracked black pepper
  • handful or two spinach and/or arugula, torn into bite-sized pieces (optional)

Instructions

  1. Prepare the dressing by pulsing the almonds in a food processor until crumbly, then blending garlic, tofu, and oil until creamy.
  2. Add lemon juice, capers, caper brine, sugar, and mustard powder, and blend until combined. Adjust salt and lemon juice to taste.
  3. Store the dressing in an airtight container and chill in the refrigerator for at least 30 minutes.
  4. For the croutons, preheat the oven to 400°F (200°C). Mix olive oil, roasted garlic, and lemon juice in a bowl and mash until creamy.
  5. Add torn bread to the mixture, toss to coat, and spread on a baking sheet. Bake for 12 to 14 minutes until golden brown, tossing halfway through.
  6. To assemble the salad, place 2 to 3 cups of lettuce in a bowl, add ⅓ cup of dressing, and toss to coat.
  7. Add warm croutons, toss again, and serve with freshly cracked pepper on top.

Nutrition Facts (estimated)

Servings
4-6 as a side, 2-3 as a main
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
8g
Sodium
200mg
Cholesterol
0mg

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