Our Vegan Caesar Salad
Ingredients
- for the dressing
- 1/2 cup of soaked cashew
- 1/4 cup of filtered water
- 2 cloves of garlic
- 2 tbs of olive oil
- 1 tbs + 1 tsp of fresh squeezed lemon juice
- 1/2 tbs of stone ground mustard
- 3/4 tsp of apple cider vinegar
- 1/2 tsp of capers (we used @mediterraneanorganic)
- 1/2 tsp of pink himalayan salt
- 1/4 tsp of black pepper
- for the
- 8 oz of sliced tempeh
- 2 tbs of soy sauce
- 2 tbs of maple syrup
- 1/2 tsp of paprika
- 1/2 tsp of cumin
- salt and pepper to taste
- for the croutons
- diced baquet
- drizzle of olive oil
- dried oregano
- sprinkle of pink himalayan salt
- romaine or red leaf lettuce
Preparation
In a blender or food processor combine all ingredients for dressing
Blend until smooth and set in fridge
Combine all ingredients for tempeh bacon into a medium sized bowl
Stir well and allow to sit for a few minutes
In a pan on medium heat add bacon and cook for 3 minutes each side
Once ready remove from heat and set aside
For the croutons heat a small pan on medium
Add diced baquet and top with remaining ingredients
Stir frequently until toasted
In a jar place dressing on bottom followed by bacon, croutons, and lettuce
Serve and enjoy ✌??? #threebunnies
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