Vegan Caesar Salad

🛒 Ingredients

• Romaine Lettuce 150 g · 25 kcal
• Raw Cashews 30 g · 180 kcal
• Nutritional Yeast 5 g · 20 kcal
• Fresh Lemon Juice 15 g · 5 kcal
• Dijon Mustard 5 g · 5 kcal
• Garlic Cloves 5 g · 7 kcal
• Capers, drained 5 g · 1 kcal
• Olive Oil (for dressing) 25 g · 220 kcal
• Water 30 g · 0 kcal
• Day-old Bread 30 g · 80 kcal
• Olive Oil (for croutons) 7 g · 60 kcal

👨‍🍳 Instructions

1. Soak cashews in hot water for at least 15 minutes, or in cold water for 2-4 hours, then drain. Preheat oven to 180°C (350°F).
2. Cut day-old bread into 1-inch cubes. Toss with olive oil and a pinch of salt and pepper on a baking sheet, then bake for 8-12 minutes until golden and crispy.
3. In a blender, combine the drained cashews, nutritional yeast, lemon juice, Dijon mustard, garlic, capers, olive oil, water, and a pinch of salt and pepper. Blend until completely smooth and creamy, adding more water if needed to reach desired consistency.
4. Wash and thoroughly dry the romaine lettuce. Tear or chop into bite-sized pieces and place in a large salad bowl.
5. Pour the desired amount of vegan Caesar dressing over the romaine lettuce. Toss gently to ensure all lettuce is coated.
6. Add the prepared croutons to the salad. Serve immediately, optionally garnished with fresh black pepper.