Name: Creamy Vegan Caesar Salad
Prep time: 7 min
Cook time: 17 min
Total time: 25 min
Yield: 4 servings
Ingredients: 400 g romaine lettuce (- approx 1 large head); 0.33 cup vegan parmesan; 4 oz croutons ((I’ve made homemade croutons, details are in the notes below)); null null crispy tofu (*Optional protein - I’ve added crispy breaded tofu. You can add grilled plant-based chicken or preferred protein); 1 cup plant based yogurt ((I’ve used non fat)); 1 tbsp dijon mustard; 1.5 null garlic cloves; 2 tsp capers (including some of the brine); 0.33 cup vegan parmesan; 2 tbsp fresh lemon juice (- approx 1 small lemon); 1.5 tbsp extra virgin olive oil; null null salt; null null black pepper

Instructions

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1

Chop the romaine lettuce (400 g) into large bite-size pieces and wash it well. Soak the [romaine lettuce] in a large bowl of cold water with [ice cubes] for minutes (10) to make it extra crisp. Then drain and dry through a colander or salad spinner.
2

Place all of the creamy dressing ingredients: plant based yogurt (1 cup), dijon mustard (1 tbsp), cloves (1.5 garlic), capers (2 tsp) (including some of the brine), vegan parmesan (0.33 cup), fresh lemon juice (2 tbsp), extra virgin olive oil (1.5 tbsp), and a pinch of [salt] and [black pepper] into a blender. Blend until smooth. Taste and adjust seasonings if required.
3

Finely grate the [vegan parmesan].
4

(Optional) Cook your chosen protein, such as [crispy tofu], if desired.
5

In a large salad bowl, add the [romaine lettuce] and 0.75 of the [vegan parmesan]. Add half of the croutons (4 oz) and pour over half of the creamy dressing. Gently toss the salad until everything is nicely coated.
6

Top with the remaining [croutons] and [crispy tofu] (or protein of choice). Sprinkle with the remaining [vegan parmesan] and a drizzle of extra dressing. Enjoy!