Vegan Caesar Salad
- 23
- May
Serves 4
Two heads romaine lettuce
Vegan oil-free Caesar Salad dressing (below)
½ cup vegan parmesan cheese
1 cup gluten-free croutons (optional)
Vegan Oil-Free Caesar Salad Dressing
4 cloves garlic
1 cup unsweetened soy, hemp or almond milk
2/3 cup raw cashews
1 TBL plus 1 tsp fresh lemon juice
1 ½ TBL nutritional yeast
2 teaspoons Dijon mustard
dash of black pepper
Preheat oven to 350 degrees. Break the garlic cloves apart, leaving on the papery skins. Roast for 25 minutes or until soft. When cool, remove the skins. (As another option, chop the garlic cloves raw for extra kick).
Blend garlic with the remaining ingredients in a food processor or high-powered blender until creamy and smooth.
Cut off the end of both heads of romaine lettuce and chop into ½-inch pieces. Evenly distribute into four salad bowls (or one large bowl to serve on table). Evenly distribute the dressing in each salad. Lightly sprinkle vegan parmesan on top and add croutons if desired. Enjoy!