Vegan Caeser Salad

A plant-based twist on the timeless classic — with a creamy cashew Caesar dressing that's so good you'll want to put it on everything. Crunchy croutons, crisp romaine, and that bold dressing. Pure perfection.

Servings: 2

Prep time: 15 mins | Cook time: 15 mins | Total: 30 mins (plus cashew soaking)

INGREDIENTS

• 2 pieces romaine lettuce hearts chopped

• 1 cups raw cashews soaked 2 hours

• 3 tablespoons lemon juice

• 2 pieces garlic cloves

• 1 tablespoons Dijon mustard

• 2 tablespoons capers

• 3 tablespoons nutritional yeast

• 3 cups sourdough bread cubed

• 3 tablespoons olive oil

• 1 teaspoons garlic powder

• 1 pinch salt and pepper

• 4 tablespoons water

INSTRUCTIONS

1. Make the croutons: Toss 3 cups sourdough bread cubed with 2 tbsp 3 tablespoons olive oil, 1 teaspoons garlic powder, and 1 pinch salt and pepper. Spread on a baking tray and bake at 200°C (400°F) for 12-15 minutes until golden and crunchy.

2. Blend the dressing: Drain 1 cups raw cashews soaked 2 hours and add to a blender with 3 tablespoons lemon juice, 2 pieces garlic cloves, 1 tablespoons Dijon mustard, 2 tablespoons capers, 3 tablespoons nutritional yeast, remaining 3 tablespoons olive oil, 1 pinch salt and pepper, and 4 tablespoons water. Blend until completely smooth and creamy.

3. Assemble the salad: Add 2 pieces romaine lettuce hearts chopped to a large bowl. Pour over as much dressing as you like and toss well to coat every leaf.

4. Top and serve: Add the croutons on top and finish with extra nutritional yeast and black pepper. Serve immediately while the croutons are still crunchy!

Nutritional Info (per serving):

 Calories: ~420 | Protein: 14g | Carbs: 38g | Fat: 24g | Fibre: 6g

💡 Tip: The capers in the dressing mimic the anchovy flavour you'd find in a traditional Caesar — they're the secret ingredient that makes it taste absolutely authentic!

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