Classic Vegan Caesar Salad

• Vegetarian

• Produce

  • 4 Garlic clove
  • 1 Parsley, fresh
  • 2 medium heads Romaine lettuce

• Condiments

  • 1 tsp Dijon mustard
  • 2 tbsp Lemon juice
  • 1 tbsp Vegan worcestershire sauce
  • 2 tbsp White miso paste

• Baking & Spices

  • 1 Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

• Nuts & Seeds

  • 1 cup Cashews, raw

• Bread & Baked Goods

  • 1 Half of a baguette

• Dairy

  • 1 Parmesan cheese, vegan

• Liquids

  • 3/4 cup Water

Found on connoisseurusveg.com

Description

Ingredients

• 3 tbsp. olive oil
• 1 garlic clove, minced
• about half of a baguette, torn into bite-sized pieces (4 cups)
• salt and pepper to taste
• 1 cup raw cashews, soaked in water 4-8 hours and drained
• 3 garlic cloves (or even more if you like)
• 2 tbsp. white miso paste
• 2 tbsp. lemon juice
• 1 tbsp. vegan Worcestershire sauce
• 1 tsp. Dijon mustard
• 3/4 to 1 cup water
• salt to taste
• 2 medium heads romaine lettuce, torn into bite-sized pieces
• finely chopped fresh parsley, optional
• vegan Parmesan cheese , optional

Directions

• Preheat oven to 400°. Stir olive oil and garlic together in a small bowl. Place bread pieces into a large bowl and add olive oil mixture. Toss to coat.
• Arrange bread pieces on a baking sheet and sprinkle with salt and pepper to taste. Bake until bread pieces begin to brown and crisp-up, 12-14 minutes. Remove from oven and transfer to a cooling rack to cool.
• While croutons bake, place all dressing ingredients into a food processor or blender, staring with 3/4 cup of water. Blend until smooth, stopping to scrape down sides of bowl or pitcher as needed. Thin with additional water as needed, and season with salt to taste.
• Place lettuce and croutons into a large bowl. Add dressing, a bit at a time, and toss to coat. Sprinkle with parsely and vegan Parmesan cheese, if using.
• Divide onto plates and serve.