Traditional vegan caesar salad
Discover the rich, creamy flavors of a classic vegan Caesar salad. Crisp lettuce, tangy dressing, and savory croutons create a harmonious blend.
Ingredients:
- 1 head romaine lettuce, washed, dried, and torn or chopped into bite-sized pieces
- 1 garlic, finely minced or grated on a microplane
- 2 tablespoons olive oil
- 1/4 cup vegan mayonnaise
- 1/2 teaspoon sea salt
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon vegan Worcestershire sauce
- 1 tablespoon drained capers
- 2 tablespoons nutritional yeast
- Freshly ground black pepper
- 1/2 baguette, cut into 1-inch cubes (about 3-4 cups)
- 1-2 tablespoons tablespoons olive oil (as needed)
- 2 teaspoons finely minced garlic
- Coarse salt and freshly grated black pepper
Instructions:
- Start by preheating the oven to 350°F and preparing a baking sheet with parchment paper. Take the bread cubes and combine them in a bowl with minced garlic and olive oil. Mix the cubes thoroughly so they are evenly coated. Transfer the coated cubes onto the baking sheet and generously season with salt and pepper. Bake for 12-15 minutes until the cubes turn crispy, remember to stir them halfway through the baking process to ensure they brown uniformly.
- While the croutons are in the oven, mix minced garlic, oil, vegan mayonnaise, salt, lemon juice, vinegar, Worcestershire sauce, capers, nutritional yeast, and mustard (if desired) in a bowl. Taste the dressing and adjust the seasoning by adding freshly ground black pepper and more salt if required. For those who prefer tangy dressings, consider incorporating a small amount of lemon juice.
- Combine the prepared dressing with romaine lettuce, tossing thoroughly to coat the leaves. Gently fold in the freshly baked croutons. Your Vegan Caesar Salad is now ready to be served.
Summary:
- Calories: 1230 kcal
- Fat: 67 g
- Protein: 46 g
- Carbs: 127 g
- Potassium: 2038 mg
- Magnesium: 240 mg