ABOUT THE RECIPE:
This plant-based Caesar Salad has classic taste, but it’s vegan! It's a super flavorful salad featuring oil-free, homemade croutons, combined with a creamy, tofu-based dressing. However, if you are cooking soy-free, you will find a delicious, walnut-based Caesar Salad Dressing recipe (below) too!
Makes 4 to 6 servings
INGREDIENTS:
SALAD
12 cups lightly packed romaine lettuce, washed, dried, and cut into bite-size pieces
CROUTONS
5 to 6 slices whole-grain bread (use gluten-free if needed)
1 teaspoon garlic powder
1 tablespoon Italian seasoning blend
Vegan Caesar Salad Dressing or Walnut Caesar Salad Dressing, (find both recipes below)
1 tablespoon Vegan "Parmesan" (optional, recipe below), plus more for serving
INSTRUCTIONS:
Cover and refrigerate the prepared lettuce to allow it to crisp up.
Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with unbleached parchment paper. Cut each slice of bread into 9 equally sized pieces. Put the bread cubes, garlic powder, and Italian seasoning in a medium-sized bowl and stir gently to evenly coat the bread cubes. (See note.)
Bake for 12 to 15 minutes, rotating once or twice, or until the bread is golden and crisp. Put the baking sheet on a wire rack. Let the croutons cool for at least 10 minutes.
Prepare the Vegan Caesar Salad Dressing or Walnut Caesar Salad Dressing, (find both recipes below). Pour the dressing into a very large bowl. Add lettuce and croutons. Toss well to thoroughly coat the lettuce and croutons with the dressing. Sprinkle with Vegan "Parmesan" (if using). Serve immediately with more optional Vegan Parmesan served on the side.
Chef's note: If you are not cooking oil-free, you may add 2 teaspoons of extra-virgin olive oil (if desired) to the bread cubes (before baking) and toss to coat. Proceed with recipe as directed.
VEGAN CAESAR DRESSING (nut-free)
Makes 4 to 6 servings
8 ounces firm or extra-firm regular tofu, drained and crumbled
2 tablespoons freshly squeezed lemon juice
2 teaspoons capers, drained and rinsed
1 heaping teaspoon Dijon mustard
1 medium clove garlic
1/8 teaspoon salt, plus more to taste
Freshly ground black pepper, to taste
Water, if needed
Put all of the ingredients in a blender and process until very smooth and creamy, adding a bit of water, 1 to 2 tablespoons at a time, to achieve the desired consistency. Taste and add more salt if desired.
WALNUT (or CASHEW) CAESAR DRESSING (soy-free)
½ cup water, plus more if needed
1/3 cup chopped walnuts (or raw cashews), plus more if needed
1 tablespoon freshly squeezed lemon juice
1/2 tablespoon capers, drained
1 teaspoon Dijon mustard
1/8 teaspoon salt, plus more to taste
Freshly ground black pepper, to taste
Put all of the ingredients in a blender and process until very smooth and creamy, adding a bit of water, 1 to 2 tablespoons at a time, to achieve the desired consistency. (Alternately, if dressing seems a bit thin, add more walnuts or cashews, to achieve the desired consistency.) Taste and add more salt if desired.
VEGAN "PARMESAN"
1/2 cup raw cashews or raw sunflower seeds
1/4 teaspoon salt, plus more as needed
Put the cashews or sunflower seeds and salt in a blender and process in brief pulses until the consistency of crumbled Parmesan cheese is achieved. Don't over process, or the mixture will turn into nut (or seed) butter. Taste and add more salt, if desired. Store tightly covered in the refrigerator for up to two days.
VARIATION: Vegan Lemon "Parmesan": Along with the cashews or sunflower seeds and salt, add 1 to 2 teaspoons of lemon zest to the blender before processing. Proceed as directed.
Ingredients
Directions
ABOUT THE RECIPE:
This plant-based Caesar Salad has classic taste, but it’s vegan! It's a super flavorful salad featuring oil-free, homemade croutons, combined with a creamy, tofu-based dressing. However, if you are cooking soy-free, you will find a delicious, walnut-based Caesar Salad Dressing recipe (below) too!
Makes 4 to 6 servings
INGREDIENTS:
SALAD
12 cups lightly packed romaine lettuce, washed, dried, and cut into bite-size pieces
CROUTONS
5 to 6 slices whole-grain bread (use gluten-free if needed)
1 teaspoon garlic powder
1 tablespoon Italian seasoning blend
Vegan Caesar Salad Dressing or Walnut Caesar Salad Dressing, (find both recipes below)
1 tablespoon Vegan "Parmesan" (optional, recipe below), plus more for serving
INSTRUCTIONS:
Cover and refrigerate the prepared lettuce to allow it to crisp up.
Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with unbleached parchment paper. Cut each slice of bread into 9 equally sized pieces. Put the bread cubes, garlic powder, and Italian seasoning in a medium-sized bowl and stir gently to evenly coat the bread cubes. (See note.)
Bake for 12 to 15 minutes, rotating once or twice, or until the bread is golden and crisp. Put the baking sheet on a wire rack. Let the croutons cool for at least 10 minutes.
Prepare the Vegan Caesar Salad Dressing or Walnut Caesar Salad Dressing, (find both recipes below). Pour the dressing into a very large bowl. Add lettuce and croutons. Toss well to thoroughly coat the lettuce and croutons with the dressing. Sprinkle with Vegan "Parmesan" (if using). Serve immediately with more optional Vegan Parmesan served on the side.
Chef's note: If you are not cooking oil-free, you may add 2 teaspoons of extra-virgin olive oil (if desired) to the bread cubes (before baking) and toss to coat. Proceed with recipe as directed.
VEGAN CAESAR DRESSING (nut-free)
Makes 4 to 6 servings
8 ounces firm or extra-firm regular tofu, drained and crumbled
2 tablespoons freshly squeezed lemon juice
2 teaspoons capers, drained and rinsed
1 heaping teaspoon Dijon mustard
1 medium clove garlic
1/8 teaspoon salt, plus more to taste
Freshly ground black pepper, to taste
Water, if needed
Put all of the ingredients in a blender and process until very smooth and creamy, adding a bit of water, 1 to 2 tablespoons at a time, to achieve the desired consistency. Taste and add more salt if desired.
WALNUT (or CASHEW) CAESAR DRESSING (soy-free)
½ cup water, plus more if needed
1/3 cup chopped walnuts (or raw cashews), plus more if needed
1 tablespoon freshly squeezed lemon juice
1/2 tablespoon capers, drained
1 teaspoon Dijon mustard
1/8 teaspoon salt, plus more to taste
Freshly ground black pepper, to taste
Put all of the ingredients in a blender and process until very smooth and creamy, adding a bit of water, 1 to 2 tablespoons at a time, to achieve the desired consistency. (Alternately, if dressing seems a bit thin, add more walnuts or cashews, to achieve the desired consistency.) Taste and add more salt if desired.
VEGAN "PARMESAN"
1/2 cup raw cashews or raw sunflower seeds
1/4 teaspoon salt, plus more as needed
Put the cashews or sunflower seeds and salt in a blender and process in brief pulses until the consistency of crumbled Parmesan cheese is achieved. Don't over process, or the mixture will turn into nut (or seed) butter. Taste and add more salt, if desired. Store tightly covered in the refrigerator for up to two days.
VARIATION: Vegan Lemon "Parmesan": Along with the cashews or sunflower seeds and salt, add 1 to 2 teaspoons of lemon zest to the blender before processing. Proceed as directed.
Notes
