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Recipes » Salads » Vegan Caesar Salad
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Vegan Caesar Salad

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

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.

Recipe for roasted garlic. You can also buy roasted garlic from the market, just watch for added oil.

For the croutons, I pre-cube the bread and store it in the freezer until I am ready to use.

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