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Vegan Caesar Salad

Serves 4
Course Appetizers

Ingredients
  

  • 2 tablespoons MEYER LEMON OLIVE OIL
  • 2 tablespoons CALIFORNIA GARLIC OLIVE OIL
  • ¼ cup soft silken tofu
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 2 teaspoons drained capers
  • 2 teaspoons nutritional yeast
  • tablespoon ½vegan Worcestershire sauce
  • Lots of fresh ground pepper
  • 1 teaspoon LEMON HERBS SEASONING
  • Romaine hearts
  • 1 round artisan Italian loaf
  • 1 tablespoon NAPA VALLEY RUB
  • 2 tablespoons CALIFORNIA GARLIC OLIVE OIL
  • 2 tablespoons BUTTER OLIVE OIL
  • 1/3 cup raw cashews
  • 2 tablespoons hulled hemp seeds
  • 1 small garlic clove
  • 1 tablespoon nutritional yeast
  • 1 tablespoon CALIFORNIA GARLIC OLIVE OIL

Instructions
 

  • Make the dressing: Purée oil, tofu, lemon juice, mustard, capers, Worcestershire and nutritional yeast in a blender until smooth. Season with salt and pepper.
  • Prepare the Parmesan cheese: Add cashews and garlic into a mini food processor and process until finely chopped. Now add in the rest of the ingredients and pulse until the mixture is combined. Salt to taste.
  • Make the Croutons: Cut the crust off the loaf and cut into roughly 1” squares. Let dry overnight or put in a 250° oven tossing occasionally until dried out. About 20 – 25 minutes. Heat a heavy bottomed skillet until smoking hot. Add the olive oils then toss in the croutons. Add seasoning rub, salt & pepper and toss croutons until crunchy and well toasted.
  • To make the salad, clean and tear the romaine hearts. Toss lightly with dressing, sprinkle with “cheese” and top with croutons. 
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