Vegan Caesar Salad
4
servings15
minutes10
minutes25
minutesThis delicious vegan Caesar salad features crispy homemade croutons, fresh romaine lettuce, and a tangy dressing made from wholesome ingredients, offering a creamy and satisfying twist on the classic dish.
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Ingredients
2 Tbsp. margarine, melted
2 Tbsp. extra-virgin olive oil
1 large loaf rustic Italian bread, crusts removed, cut into 3/4-inch pieces
2 tsp. salt, divided
1 1/2 tsp. freshly ground black pepper, divided
1/4 tsp. cayenne pepper
2 cloves garlic
1 Tbsp. freshly squeezed lemon juice
1 tsp. vegan Worcestershire sauce (available from veganstore.com)
1/2 tsp. Dijon mustard
1/2 cup extra-virgin olive oil
2 heads romaine lettuce, washed, dried, and chopped into 1-inch pieces
1 -2 Tbsp. nondairy parmesan “cheese” (try Soyco’s Soymage brand)
Directions
- Preheat the oven to 375ºF.
- Combine the margarine and olive oil in a large bowl. Add the bread cubes and toss until coated. Sprinkle them with 1 tsp. of the salt, 1/2 tsp. of the black pepper, and the cayenne pepper, and then toss again until evenly coated.
- Spread the bread cubes in a single layer on a baking sheet. Bake until croutons are golden—, about 10 minutes.
- Allow them to cool completely cool on the tray.
- Meanwhile, for the salad dressing, place the remaining 1 tsp. salt and 1 tsp. black pepper, garlic, lemon juice, Worchestershire sauce, mustard, and olive oil into a food processor and process until smooth.
- Place the lettuce and croutons into a large bowl, add the salad dressing and non-dairy soy parmesan, and toss well to coat.
- Serve immediately.
