Vegan Caesar Salad
 
Prep time
Total time
 
A vegan, lightened-up version of Caesar salad.
Category: Salad
Yield: 6 servings as a side salad
Ingredients
Dressing
  • 2 Tbsp olive oil
  • 3 cloves garlic, peeled and smashed with the side of a knife
  • ¾ cup lemon juice
  • ¾ cup water
  • 1 Tbsp apple cider vinegar
  • 1 tsp molasses
  • 1 tsp soy sauce
  • ¾ cup raw cashews
  • 2 Tbsp sesame seeds
  • 1 Tbsp nutritional yeast
  • ¼ tsp cloves
  • ⅛ tsp cayenne pepper
  • ¾ tsp kosher or sea salt
  • several grinds fresh black pepper
Salad
  • 3 heads romaine lettuce, chopped
  • 3 scallions, white and green parts, chopped
  • 1 cup croutons
Instructions
  1. Heat oil in a small skillet over medium-low heat. Add garlic and sweat for 1-2 minutes, until oil is fragrant. Remove garlic and set aside.
  2. Add oil, lemon juice, water, apple cider vinegar, molasses and soy sauce to a blender or food processor. Blend for one minute until mixture is thick and creamy. Add cashews, sesame seeds, nutritional yeast, cloves, cayenne, salt, pepper and garlic. Process until smooth. Cover and refrigerate until ready to use - if it seems too thick, add more water, a tablespoon at a time.
  3. Combine salad ingredients in a large bowl. Add dressing to taste.
Notes
This recipe makes about 1⅔ cups of dressing - you might use about half for this amount of salad. Reserve the rest for another use or the next night's salad.
Recipe by Baked In at https://www.baked-in.com/2014/01/15/vegan-caesar-salad/