Name: Vegan Caesar Salad
Prep time: 8 min
Cook time: 19 min
Total time: 28 min
Yield: 4 servings
Ingredients: 0.5 cup raw cashews (soaked overnight, drained); 0.33 cup water; 3.5 tbsp nutritional yeast flakes; 1 quantity lemon (zested, juiced); 3 clove garlic cloves; 1 tbsp extra-virgin olive oil; 1 tbsp apple cider vinegar; 2 tsp capers; 1 tsp dijon mustard; 1 tsp reduced-sodium soy sauce; 0.125 tsp ground black pepper; 0.25 cup raw cashews; 1 tbsp nutritional yeast flakes; 0.125 tsp salt; 0.125 tsp garlic powder; 4 quantity mini romaine lettuce heads (pre-washed, thoroughly dried); 2 tbsp olive oil; 0.5 cup croutons; null to_garnish chili flakes; null to_garnish lemon (slice)

Instructions

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1

To a blender, add all of the dressing ingredients: raw cashews (0.5 cup), water (0.33 cup), nutritional yeast flakes (3.5 tbsp), lemon (1), cloves (3 garlic), extra-virgin olive oil (1 tbsp), apple cider vinegar (1 tbsp), capers (2 tsp), dijon mustard (1 tsp), and reduced-sodium soy sauce (1 tsp), and ground black pepper (0.125 tsp). Blend until smooth. Set aside.
2

Add the vegan parmesan ingredients, raw cashews (0.25 cup), nutritional yeast flakes (1 tbsp), salt (0.125 tsp), and garlic powder (0.125 tsp), to a small food processor and blend into a coarse sand. Alternatively, mince the [raw cashews] with a knife and mix the ingredients together in a bowl.
3

Preheat a griddle pan over high heat. Cut the romaine lettuce heads (4 mini) in half lengthwise. Lightly brush olive oil (2 tbsp) over the cut sides. Place the heads cut-side down on the pan for 10-15 seconds, or until there are light grill marks on the lettuce, then remove from the heat.
4

To assemble, place the [mini romaine lettuce heads] grilled-side up on a platter. Drizzle over some dressing, and add a sprinkle of croutons (0.5 cup) and vegan parmesan. Serve the remaining dressing, croutons, and parmesan on the side. Enjoy! Optional garnishes include [chili flakes] and [lemon slice].