Delicious vegan Caesar salad with a creamy cashew mayo based dressing and crispy baked croutons. The perfect appetizer for a vegan menu or as a great main course.
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 4Servings
Calories 159kcal
Ingredients
FOR THE SALAD:
200-220gmixed leaf saladsfor the original use romaine lettuce, I take lettuce and baby spinach mixed
120gCucumbersliced
150gTomatoes or cherry tomatoessliced or halved
Optionally one ripe avocadoPeel removed cut into slices
Make a batch of cashew mayo if using homemade mayo.
For the dressing Dijon mustard, nutritional yeast flakes, vegan mayo, garlic cloves, lemon juice, tamari, maple syrup, white wine vinegar (NO CAPERS YET) in a blender and process to a fine, creamy dressing. At the very end, mix in the capers. Set aside.
15 g Dijon mustard, 17 g Nutritional yeast flakes, 60 g vegan mayo, 2 Garlic cloves, 2 tbspn Capers, 30 ml Lemon juice, 15 ml Tamari, 15 ml maple syrup, 15 ml White wine vinegar
Heat a pan FOR THE CROUTONS Heat a frying pan, heat the olive oil (not too hot or everything will burn) and add the bread cubes (optionally also the garlic cloves). Roast for 5-10 minutes until croutons are nice and golden brown.
2 Cups White bread, 2 tbspn Olive oil, Optional: 2 cloves of garlic
Divide lettuces, tomatoes and cucumbers among plates, pour sauce over them and sprinkle croutons on top. enjoy!
200-220 g mixed leaf salads, 120 g Cucumber, 150 g Tomatoes or cherry tomatoes, Optionally one ripe avocado
Best fresh! Sauce without lettuce and croutons keeps airtight in the refrigerator for up to 3 days.