Vegan Caesar Salad

Vegan Caesar Salad

Total Time: 00h 50m
Hands-on Time: 00h 30m
Makes: 4 - 6 servings

This dairy-free Caesar uses nutritional yeast, cashews and tahini for a super creamy, cheesy dressing that tastes just as good as the original. The homemade sourdough croutons are the perfect complement and well worth the effort!

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Ingredients

Directions

  1. Soak raw cashews in hot water for 30 minutes, then drain.
  2. Meanwhile, make the croutons: Preheat oven to 375 degrees. In a medium bowl, whisk together olive oil, nutritional yeast, salt, pepper and garlic powder, then add bread cubes and toss to coat.
  3. Transfer croutons to a sheet pan and bake for 17 to 20 minutes, stirring halfway through, until light golden brown and toasted.
  4. Make the dressing: Into a blender, add soaked cashews, tahini, water, nutritional yeast, lemon juice, garlic, Dijon mustard, apple cider vinegar, salt and pepper, and blend until completely smooth. Taste and adjust salt as desired.
  5. Into a large bowl, add romaine and kale and toss with dressing until well coated. Add the croutons and toss to combine. Top with another sprinkle of nutritional yeast before serving.