Vegan Caesar Salad
Caesar Salad is one of my favorite salad. It is creamy, tasty and crunchy especially with fresh crisp romaine heart and croutons on top. Becoming Vegan, I find fresh raw vegetable are necessity. I can’t go one day without it. I try to find way to add more green in my meal and salad is a good way to go. Caesar Salad can be made vegan easily, the key is to reach the creaminess, the garlicky, the saltiness and fishy smell ( from seaweed and caper instead of anchovy) then you can have the same taste and texture you enjoy without using animals product. It is super easy to make as well, here is the recipes.
Romaine heart leaves
Caeser Salad Dressing (recipe below)
Cashew Parmesan Cheese ( Optional)
Homemade croutons (recipe below)
Salad Dressing Ingredients
Half a block of silken tofu
2 tsp of olive oil or water
1 clove of garlic, minced
1 tsp Nutritional Yeast
3 pieces of Seaweed Snack
1 tsp caper with juice, crashed
1 tsp dijon mustard
Salt and Peper
Extra water to thin the dressing out (if needed)
- To make Croutons – cut an old bread slices into small dices ( I used gluten free Rudi), drizzle with olive oil, salt, pepper and garlic power. Toss the diced bread for the seasoning to cover. Bake in 350 degree preheat oven for about 15 mins until the diced bread crispy. Set aside.
- To make Dressing – Put tofu, olive oil, garlic, nutritional yeast, seaweed and caper in the blender/food processor and blend until smooth. Season with dijon mustard, lemon juice, salt and pepper. Adjust the taste. Add more water if you want the dressing thinner.
- To make Caeser Salad – In a salad mixing bowl, put chopped romain heart and salad dressing together, toss for the dressing to cover leaves. Transfer to a bowl or plate then put homemade garlic croutons on top. ( never toss croutons with salad dressing, they will become soft and lose crispiness) sprinkle with cashew parmesan cheese and enjoy!