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Homemade Vegan Caesar Salad

Name: Homemade Vegan Caesar Salad
Ingredients: 1/2 cup soaked cashews; 1/4 cup filtered water; 2 cloves garlic; 2 tablespoons olive oil; 1 tablespoon plus 1 teaspoon fresh lemon juice; 1/2 tablespoon stone ground mustard; 3/4 teaspoon apple cider vinegar; 1/2 teaspoon capers; 1/2 teaspoon pink Himalayan salt; 1/4 teaspoon black pepper; 8 ounces sliced tempeh; 2 tablespoons soy sauce; 2 tablespoons maple syrup; 1/2 teaspoon paprika; 1/2 teaspoon cumin; Salt and pepper to taste; Diced baguette; Drizzle of olive oil; Dried oregano; Sprinkle of pink Himalayan salt; Romaine or red leaf lettuce

Quick & EasyVeganVegetarianEasy MealsCheap and healthyHealthyQuick & healthyWeight-LossBrunchLunchHeart-HealthyDairy-freeSaladHalal

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Christina & Raymond

402 recipes

Ingredients

For the dressing

1/2 cup soaked cashews
1/4 cup filtered water
2 cloves garlic
2 tablespoons olive oil
1 tablespoon plus 1 teaspoon fresh lemon juice
1/2 tablespoon stone ground mustard
3/4 teaspoon apple cider vinegar
1/2 teaspoon capers
1/2 teaspoon pink Himalayan salt
1/4 teaspoon black pepper

For the bacon

8 ounces sliced tempeh
2 tablespoons soy sauce
2 tablespoons maple syrup
1/2 teaspoon paprika
1/2 teaspoon cumin
Salt and pepper to taste

For the croutons

Diced baguette
Drizzle of olive oil
Dried oregano
Sprinkle of pink Himalayan salt

Salad greens

Romaine or red leaf lettuce

Preparation

In a blender or food processor, combine all ingredients for the dressing and blend until smooth, then set in the fridge.
Combine all ingredients for the tempeh bacon in a medium-sized bowl, stir well, and allow to sit for a few minutes.
In a pan on medium heat, add the bacon and cook for 3 minutes on each side, then remove from heat and set aside.
For the croutons, heat a small pan on medium, add diced baguette, and top with remaining ingredients, stirring frequently until toasted.
In a jar, place the dressing on the bottom followed by the bacon, croutons, and lettuce, then serve and enjoy.

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