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Vegan Caesar Salad

This Vegan Caesar Salad is delicious! The Caesar Salad dressing is made with raw cashews to make it creamy along with lemon juice, Dijon, garlic and capers.Vegan Caesar SaladFor a fun twist on a Caesar salad, it’s made with grilled Romaine, the texture of grilled lettuce is wonderful, but you can also skip that step if you prefer.I love Caesar salad, especially with lots of anchovies so I was very curious to try a Vegan version. When I got my hands on the new Love and Lemons Everyday Cookbook, which is gorgeous and filled with over 100 plant forward recipes, I had to try it! I’ve hung out with Jeanine, the author of the cookbook and creator of the Love and Lemons website several times and even had lunch with her at a vegan restaurant, (it was the best Vegan Caprese Salad of my life!), so I was pretty confident this would be great. Her cookbook, which she photographed herself is stunning, filled with so many seasonal recipes I can’t wait to try!Can Vegans Eat Caesar Salad?Most Caesar salads have anchovies, Parmesan cheese and egg, which are not part of a vegan diet. This Caesar dressing is egg-free and dairy-free, so even if you’re not trying to eat vegan, it’s also great for other dietary restrictions.Vegans Caesar IngredientsRaw Cashews, for creaminessRaw garlic, for zipLemon Juice, for brightnessDijon Mustard, for salty, savory flavorCapers, for salty briny flavorJeanine used whole grain bread to make the croutons, but if you’re gluten-free swap it for gluten-free bread. Or leave it out if you want to keep it low-carb.Vegan Caesar SaladPrep Time: 10 minsCook Time: 20 minsTotal Time: 30 minsThis Vegan Caesar Salad is delicious! The Caesar Salad dressing is made with raw cashews to make it creamy along with lemon juice, Dijon, garlic and capers.2 slices whole-grain bread, or gluten-free bread, 2 oz total*½ garlic cloveExtra-virgin olive oil spray3 heads romaine lettuce2 radishes, sliced paper-thin2 tablespoons chopped chives2 teaspoons capers, drained2 tablespoons hemp seedsSea salt and freshly ground black pepperLemon wedges, for serving¼ cup microgreens, optionalPinches of red pepper flakes, optionalFor the Vegan Caesar Dressing½ cup raw cashews1 garlic clove2 tablespoons fresh lemon juice2 teaspoons Dijon mustard2 teaspoons capers, drained½ cup waterFreshly ground black pepperPreheat the oven to 350°F.Rub the bread slices with the cut side of the garlic clove and slice the bread into cubes.Spritz the bread cubes with olive oil and bake until crispy, 10 to 15 minutes.Make the dressing: In a high-speed blender, place the cashews, garlic, lemon juice, mustard, capers, water, and a few grinds of black pepper. Blend until creamy.Preheat a grill or grill pan to high.Slice the romaine heads in half lengthwise, then drizzle with a bit of olive oil and pinches of salt and pepper.Grill the romaine, cut-side down, until char marks form, 1 to 2 minutes. Gently flip the romaine and grill for 2 minutes more.Assemble the salads with the grilled romaine and a drizzle of the dressing.Top with the radishes, chives, capers, and croutons.Sprinkle with the hemp seeds, microgreens, and red pepper flakes, if using.Serve with the lemon wedges and the remaining dressing on the side.Serving: 1wedge, Calories: 123kcal, Carbohydrates: 10g, Protein: 5g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 10mg, Potassium: 0mg, Fiber: 2.5g, Sugar: 2g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0%, Iron: 0%Freestyle Points: 3Points +: 2Photo credit: Jess Larson posted June 3, 2019 by GinaDon’t Miss a Recipe!Get new free recipes and exclusive content delivered right to your inbox:

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