Classic Caesar Salad
Enjoy this delicious salad classic that you can easily make from scratch start to finish. So good and comforting, you'll forget it's all plant-based. Crowd-pleasing salad, this sure is!
Servings 5 pax
Ingredients
- 1 cup Soaked raw cashews overnight or for 1 hour in hot water
- 1.5 tbsp Miso paste
- 2 tbsp Nutritional yeast
- 3 tbsp Olive oil extra virgin
- 2-3 tbsp Lemon juice
- 1/4 cup Plain unsweetened plant milk
- 1 1/4 tbsp Mustard
- 1 tsp Smoked paprika
- 1/4 cup Water
- Salt & pepper to taste
FOR THE CROUTONS
- 1 cup Diced or torn apart day old loaf of bread country loaf or sourdough works best
- 2 tbsp Olive oil
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Dried oregano
- 1 tsp Dried basil
- Pinch of salt & pepper
VEGAN PARMESAN
- 1/2 cup Chopped walnuts
- 1/2 cup Nutritional yeast
- 1 tsp Salt & Pepper
FOR THE SALAD
- Chopped Lettuce Romaine
Instructions
- Soak cashews overnight or boil for 1 hour to soften. Drain cashews. In a high speed blender blend all ingredients until it is creamy in texture. Set aside or refrigerate for later use.
FOR THE CROUTONS
- Preheat oven to 450°F.
- On a mixing bowl, coat diced loaf with olive oil and seasonings until well combined. Spread on a baking sheet. Bake in oven for 15-25 minutes or until golden brown and crispy.
- Allow croutons to cool down. Store in a sealed container for later use or serve immediately. Croutons can be stored in sealed container / mason jar for up to 3 days before losing its crunch.
FOR THE VEGAN PARMESAN
- Blitz in all ingredients in a food processor or high spead blender until walnuts are finely ground with nutritional yeast. Store in a small container for later use or use immediately.
FOR THE SALAD
- Combine all ingredients with chopped lettuce (or with other desired veggies). Enjoy!