

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
- Dressing:
- 1/4 cup raw cashews
- 1/4 cup tahini
- 1/3 cup water
- 1 1/2 tablespoons Frontier Co-op® Nutritional Yeast
- 1 1/2 tablespoons freshly squeezed lemon juice
- 1 large garlic clove, peeled
- 1 teaspoon Dijon mustard
- 1/2 teaspoon apple cider vinegar
- 1/2 teaspoon Frontier Co-op® Sea or Himalayan Pink Salt
- Frontier Co-op® Fairtrade Organic Black Pepper, to taste
- Croutons:
- 3 cups sourdough (or similar bread), sliced into ½-inch cubes
- 2 tablespoons olive oil
- 1 tablespoon Frontier Co-op® Nutritional Yeast
- 1/2 teaspoon Frontier Co-op® Sea or Himalayan Pink Salt
- 1/4 teaspoon Frontier Co-op® Fairtrade Organic Black Pepper
- 1/4 teaspoon Frontier Co-op® Garlic Powder
- Salad assembly:
- 4 cups Romaine lettuce, chopped
- 2 cups curly kale, finely chopped
- Additional Frontier Co-op® Nutritional Yeast, for topping (optional)
Directions
- Soak raw cashews in hot water for 30 minutes, then drain.
- 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.
- Transfer croutons to a sheet pan and bake for 17 to 20 minutes, stirring halfway through, until light golden brown and toasted.
- 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.
- 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.