Name: Vegan Caesar Salad Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 2 slices whole-grain bread; ½ garlic clove; Extra-virgin olive oil spray; 3 romaine lettuce heads; 2 radishes; 2 tbsp chives; 2 tsp capers; 2 tbsp hemp seeds; Sea salt and freshly ground black pepper; Lemon Wedges; ¼ cup microgreens; red pepper flakes; For Vegan Caesar Dressing:; ½ cup raw cashews; 1 garlic clove; 2 tbsp Fresh Lemon Juice; 2 tsp dijon mustard; 2 tsp capers; ½ cup water; freshly ground black pepper

How To Make Vegan Caesar Salad

Try a healthier meal for lunch today with our tangy caesar salad! It’s a vegan-friendly salad that’s packed with tasteful seasonings and veggies.

Preparation: 10 minutes

Cooking: 20 minutes

Total: 30 minutes

Serves:

Ingredients

2sliceswhole-grain bread,or gluten-free bread
½garlic clove
extra-virgin olive oil spray
3romaine lettuce heads
2radishes,sliced paper-thin
2tbspchives,chopped
2tspcapers,drained
2tbsphemp seeds
sea salt and freshly ground black pepper
lemon wedges,for serving
¼cupmicrogreens,optional
red pepper flakes,pinches, optional

For Vegan Caesar Dressing:

½cupraw cashews
1garlic clove
2tbspfresh lemon juice
2tspdijon mustard
2tspcapers,drained
½cupwater
freshly ground black pepper

Instructions

Preheat the oven to 350 degrees F.
Rub the bread slices with the cut side of the garlic clove, then slice the bread into cubes.
Spritz the bread cubes with olive oil.
Bake for 10 to 15 minutes until crispy. Set aside.

Vegan Caesar 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.

Caesar Salad:

Preheat a grill or grill pan to high heat.
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, for 1 to 2 minutes until char marks form.
Gently flip the romaine, then grill for 2 minutes more.
Place the grilled romaine onto a bowl, then drizzle with the dressing.
Top with the radishes, chives, capers, and croutons.
Sprinkle with the hemp seeds, microgreens, and red pepper flakes.
Serve with the lemon wedges and the remaining dressing on the side, and enjoy!