Vegan Caesar Salad with Homemade Croutons
Ingredients
- 1 large head of Romaine Lettuce, roughly chopped
- 1/3 cup grated Vegan Parmesan
- Caesar Dressing
- Homemade Croutons
Caesar Dressing
- 1 cup of soaked and rinsed TerraSoul Raw Mylk Cashews
- 2/3 cup Water
- 1/3 cup Lemon Juice
- 1/3 cup grated Vegan Parmesan Cheese
- 1/3 cup Nutritional Yeast
- 1 Tbsp Dijon Mustard
- 2 tsp Vegan Worcestershire Sauce
- 3 cloves of Garlic
- Pepper to taste
Homemade Croutons
- 3 cups of Bread cut into smallish cubes (e.g., Jewish Rye)
- 2 Tbsp Melted Vegan Butter
- 1 Tbsp Grape Seed Oil
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- Optional: 1 Tbsp grated Parmesan
- Salt & Pepper to taste
Preparation
Mix together the melted Butter, Oil, Onion Powder, Garlic Powder, Salt & Pepper and toss with the cut cubes of Bread. Spread out onto a baking sheet and bake at 375°F for 10-12 minutes or until golden brown. Keep an eye on them to avoid burning.
Make the dressing by soaking the Cashews in hot water for 20-30 minutes. Rinse and blend together with the Nutritional Yeast, Lemon Juice, grated Parmesan, Dijon, Worcestershire, Garlic, Pepper, and Water. Blend until completely smooth and creamy. Set aside.
Wash and roughly cut the Romaine Lettuce. Ensure it's thoroughly dry, using a salad spinner.
In a large bowl, add the Romaine, about 1/2 the Croutons, and toss with about 1/2 the dressing. Add in the 1/3 cup grated Parmesan and mix well. Serve with fresh ground Pepper and additional shaved Parmesan if desired.
