Description
This Vegan Caesar Salad is a delicious plant-based take on a timeless classic. It features crisp romaine hearts tossed in a rich, creamy, and dairy-free dressing that perfectly balances savory umami notes with a bright, citrusy finish. By utilizing soaked raw cashews for texture and capers to stand in for traditional anchovies, this recipe delivers a restaurant-quality experience using only wholesome, natural ingredients. It is perfect for an elegant starter or a light, satisfying lunch.
Ingredients
2 large heads romaine lettuce (hearts preferred)
1 cup raw cashews (soaked in boiling water for 30 minutes)
3 tablespoons nutritional yeast
3 tablespoons fresh squeezed lemon juice
2 tablespoons capers
2 cloves garlic
2 tablespoons extra virgin olive oil
1 cup sourdough croutons
Instructions
Bring two cups of water to a boil and soak raw cashews for thirty minutes until soft.
Drain the cashews and add to a high-speed blender.
Add the nutritional yeast, lemon juice, capers, garlic, and olive oil to the blender.
Blend until the mixture is completely smooth and creamy, adding a splash of water if needed for consistency.
Wash and dry the romaine lettuce thoroughly, then chop or tear into bite-sized pieces.
Place the lettuce in a large mixing bowl and toss with the prepared dressing until evenly coated.
Top with sourdough croutons and serve immediately.
Notes
Ensure the cashews are soft enough to blend into a perfectly smooth cream; soaking in hot water speeds up this process. If you prefer a thinner dressing, add water one tablespoon at a time. The salad is best served immediately after dressing the leaves to maintain maximum crispness. Store leftover dressing in an airtight container in the refrigerator for up to three days.
- Prep Time: 15
- Cook Time: 10
- Category: Lunch
- Method: Blending and Tossing
- Cuisine: Modern American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 2g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg