Luke's Vegan Caesar Salad

Luke's take on this classic dressing

Total Time

20 min

Servings

Ingredients

· For the Dressing:

· 1/2 cup raw cashews (soaked in water for at least 2 hours)

· 1/4 cup water

· 2 tablespoons lemon juice

· 1 tablespoon Dijon mustard

· 2 tablespoons nutritional yeast

· 1 tablespoon capers

· 1-2 cloves garlic

· 1 teaspoon caper brine (optional, for extra tanginess)

· 1 teaspoon Worcestershire sauce (ensure it's vegan)

· Salt and pepper, to taste

· For the Salad:

· 1 large head of romaine lettuce, chopped

· 1/4 cup vegan Parmesan cheese (store-bought or homemade)

· 1 cup croutons (store-bought or homemade)

· Optional: cherry tomatoes, sliced red onion, avocado, or chickpeas for extra toppings

‍

Instructions

1. Prepare the Dressing:

· Drain the soaked cashews and add them to a blender or food processor.

· Add water, lemon juice, Dijon mustard, nutritional yeast, capers, garlic, caper brine (if using), Worcestershire sauce, salt, and pepper.

· Blend until smooth and creamy. If the dressing is too thick, add a little more water until you reach your desired consistency.

· Taste and adjust seasoning as needed. Set aside.

2. Prepare the Salad:

· Wash and chop the romaine lettuce. Place it in a large salad bowl.

· Add vegan Parmesan cheese and croutons.

· Add any additional toppings if desired (e.g., cherry tomatoes, sliced red onion, avocado, or chickpeas).

3. Assemble the Salad:

· Pour the dressing over the salad and toss to coat the lettuce evenly.

· Serve immediately and enjoy!

Tips:

· Homemade Croutons: To make your own croutons, cube some stale bread and toss with olive oil, garlic powder, salt, and pepper. Bake at 375°F (190°C) for about 10-15 minutes, or until golden brown and crispy.

· Vegan Parmesan Cheese: You can make your own by blending 1/2 cup raw cashews, 2 tablespoons nutritional yeast, 1/2 teaspoon garlic powder, and 1/2 teaspoon salt until you get a fine, crumbly texture.

‍