Name: Vegan Caesar Salad
Ingredients: ½ cup raw cashews; 1 whole head of roasted garlic; ¼ cup plant based milk, unsweetened; 4 tsp lemon juice; 1 tsp Dijon mustard; ½ tsp ground black pepper; ¼ tsp sea salt (optional); 1-2 heads of chopped romaine lettuce or red bibb lettuce depending on size; ¼ – ⅓ loaf of whole grain bread; ½ tsp dried oregano; ½ tsp ground black pepper; Splash of lemon juice

By Jill Edwards, MS, CEP

(5)

Creamy cashew-based vegan Caesar dressing and homemade croutons makes this salad a real crowd pleaser.

Soy Free

Ingredients

Dressing Ingredients

½ cup raw cashews
1 whole head of roasted garlic
¼ cup plant based milk, unsweetened
4 tsp lemon juice
1 tsp Dijon mustard
½ tsp ground black pepper
¼ tsp sea salt (optional)

Salad Ingredients

1-2 heads of chopped romaine lettuce or red bibb lettuce depending on size

Crouton Ingredients

¼ – ⅓ loaf of whole grain bread
½ tsp dried oregano
½ tsp ground black pepper
Splash of lemon juice

Instructions

1. Preheat oven or toaster oven to 425 degrees F.
2. Cut up the bread into cubes and mix in a bowl with oregano, basil, and splash of lemon juice to coat.
3. Place bread cubes on a cookie sheet and bake for 15 minutes. Check to make sure croutons are “browning” but not burning. Let cool for 10 minutes. Set aside croutons.
4. Add all dressing ingredients to a food processor and process until smooth.
5. Combine the salad, croutons, and dressing and toss.

Cooking Tips

1. Recipe for roasted garlic. You can also buy roasted garlic from the market, just watch for added oil.
2. For the croutons, I pre-cube the bread and store it in the freezer until I am ready to use.